This is a real American version of traditional pork ribs where we make a sweet and tasty glaze using Dr Pepper.
- 1 slab of pork ribs
- 4 tbsp Hank's KC Royale Rub
- 14 tbsp Dr Pepper
- 7 tbsp ketchup
- 4 tbsp golden syrup
- 1 tbsp Dijon mustard
- 2 tbsp Worchestershire sauce
- 2 tbsp soy sauce
- A note on cook time: ribs will tell you when they’re done. But just to give you an idea thin ribs (“shiners”) take max 4 hours with this recipe, and meatier ribs up to 5 hours. Check with the bend test.
- Start by pulling off the membrane on the back of the ribs. Now apply an even layer of the rub on both sides of the ribs, and leave them to rest in the fridge for an hour.
Making the glaze
- Now is the time to make the glaze. Combine all ingredients in a pan and let it simmer for 30 minutes. Stir occasionally. Move it to the side and let it cool off.
Phase I – smoke
- Fire up your grill, prepare it for indirect grilling. Have it running at 225° – 250° F. Use the snake method if you’re using a kettle grill, or even better, a Slow ‘N Sear. Add some wood chunks for smoking on the glowing embers. Place the ribs on the indirect side and close the lid. Smoke them for 3 hours so they get a nice color and bark develops.
Phase II – glaze
- When the ribs hit the 3 hour mark it's time to start glazing them. I use a relatively traditional sauce 'mop', as I want to slather on that sauce real good. Apply a good layer on the meat side, and close the lid.
- Add another layer of sauce at the 3:30 hour mark, and then again every 30 minutes, or until you run out of sauce, until done.