It was not easy at all to find the perfect balance recipe to have those juicy and supr soft ribs you find in USA. But with all the tests I made, I proud myself I created the perfect recipe. You will need patience and time but the result is worth the wait. Useless to say I strongly recommend to use both home-made Carolina Dirt and BBQ Sauce. They are just one click away from this page!

1 kilo baby ribs

3 tbs brwon sugar

3 tbs carolina dirt (home-made: My BBQ Dirt)*

150 grams BBQ sauce (ready to go or home made, recipe here: BBQ Sauce)

1 tbs crushed black pepper

*Alternatively: 1 tsp salt, 1 tsp chilli pepper powder, 1 tsp sweet paprika, 1 tsp ground black pepper, 1 tsp celery seeds all mixed together.

Pre-heat oven to 130° C.

Mix the brown sugar and the Carolina dirt (or the alternative spice mix).

Cut the baby ribs half way between each bone.

Coat throughoutly the ribs with the mixture above, place them on a roast rack and put the rack onto its baking pan.

Pour hot boiling water at the bottom of the pan (careful the water does not touch the meat). Cover everything with aluminium foil and seal well.

Put into the oven and let it cook for 4 to 4h30.

Meanwhile mix the crushed black pepper with the BBQ sauce and set aside.

Out of oven, move gently the meat onto a board and brush it throughoutly with the sauce above.

Grill on BBQ or on a hot grill for 10 minutes. Brush with the BBQ sauce every now and then. Serve with some extra BBQ sauce.

I always looked for a BBQ sauce that would match my taste and I could never find one: too sweet sometimes or too sour other times… That’s why I decided to create my own so I can adjust it according to my taste! The good BBQ sauce for me should taste smokey and should be sweet, so I made a variation on the recipe below adding more liquid smoke and more sugar – but this is up to you!

500 grams ketchup

50 grams tomato paste

150 grams water

120 gr brown sugar

4 tbs liquid smoke*

2 tbs Worchestershire sauce*

1 tbs molasses

1 tbs salt

80 grams wine vinegar

1 tbs dried onion powder

1 tbs dried garlic powder

1 tbs black pepper

1 tbs sweet paprika

1 tsp celery seeds

Mix all ingredients. Put in a casserole.

Bring to a boil and let simmer for 20 minutes circa (maximum 30 minutes).

Pour into the vases still hot. Let cool down.

Keep refrigerated and use within 2 months.