Shannon Bennett’s Smoky Pork Ribs with Apple and Leatherwood Barbecue Sauce

Name: Smoky Pork Ribs with Apple and Leatherwood Barbecue Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1/2 cup smoked paprika; 1/2 cup ground cumin; 1/2 cup garlic powder; 1/4 cup mustard powder; 1/4 cup coarsely ground black peppercorns; 2 tsp cayenne pepper; 1/2 cup salt flakes; 1/2 cup firmly packed brown sugar; 2.2 kg American-style pork spare-ribs; 200 g American mustard; 1/4 cup apple cider vinegar; 1/3 cup leatherwood runny honey (substitute other good-quality runny honey); 100 g unsalted butter (chopped); 2 tbsp extra virgin olive oil; 5 Granny Smith apples (peeled, cored, cut into 2cm pieces); 2 cm piece ginger (finely chopped); 2 long red chillies (thinly sliced); 1 red onion (chopped); 3 cloves garlic (finely chopped); 1 tsp fennel seeds; 1 tsp coarsely ground black pepper; 1/2 tsp ground ginger; 1/3 cup espresso coffee (can use ground or instant to make the coffee); 1 cup white balsamic vinegar; 1 1/2 cups leatherwood runny honey

Shannon Bennettʼs Smoky Pork Ribs with Apple and Leatherwood Barbecue Sauce recipe tastes incredible. See ingredients & method below.

My barbecue sauce recipe is one sauce I make in batches, it has a decent fridge life of about 6 weeks.

I also have a dry rub version in my spice rack. I like to smoke the ribs in the barbecue on a high heat then drop it right down once that slight dark brown falls over to charred-on-the-edges look. ... More

prep

cook

yield

difficulty

Pairs with

Zinfandel

Syrah

Smoky Pork Ribs with Apple and Leatherwood Barbecue Sauce

Ingredients

Pork Ribs

1/2 cup smoked paprika
1/2 cup ground cumin
1/2 cup garlic powder
1/4 cup mustard powder
1/4 cup coarsely ground black peppercorns
2 tsp cayenne pepper
1/2 cup salt flakes
1/2 cup firmly packed brown sugar
2.2 kg American-style pork spare-ribs
200 g American mustard
1/4 cup apple cider vinegar
1/3 cup leatherwood runny honey (substitute other good-quality runny honey)
100 g unsalted butter (chopped)

Apple and Leatherwood Barbecue Sauce (makes 650mL)

2 tbsp extra virgin olive oil
5 Granny Smith apples (peeled, cored, cut into 2cm pieces)
2 cm piece ginger (finely chopped)
2 long red chillies (thinly sliced)
1 red onion (chopped)
3 cloves garlic (finely chopped)
1 tsp fennel seeds
1 tsp coarsely ground black pepper
1/2 tsp ground ginger
1/3 cup espresso coffee (can use ground or instant to make the coffee)
1 cup white balsamic vinegar
1 1/2 cups leatherwood runny honey

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Method

Ribs

Preheat oven to 150°C fan-forced (170°C conventional). Grease two large baking trays and line with baking paper.
Combine the smoked paprika, cumin, garlic powder, mustard powder, peppercorns, cayenne pepper, salt flakes and half the brown sugar in a bowl.
Wearing disposable gloves, place the ribs on the prepared trays. Using your hands, coat with the mustard, then coat in the spice mixture until completely covered.
Combine the vinegar and ¼ cup (60 ml) water in a bowl. Roast the ribs, basting every 30 minutes with the vinegar mixture, for 1 hour and 30 minutes or until the spice crumb is golden and cooked onto the ribs.
Brush the ribs with honey and scatter with the remaining brown sugar. Place a piece of foil, more than double the size of a rib rack, on a work surface. Place a rib rack on the foil and scatter with half the butter. Enclose rack in foil and place on a baking tray. Repeat with remaining ribs and butter. Roast for a further 2 hours and 45 minutes or until very tender.

Apple and Leatherwood Barbecue Sauce

Heat the oil in a saucepan over medium heat.
Add the apple, ginger, chilli, onion, garlic, fennel, pepper and ginger, and cook, stirring occasionally, for 5 minutes or until onion is softened but not coloured.
Add the coffee, vinegar and ½ cup (125 ml) honey. Increase heat to high and bring to the boil, then reduce to a simmer and cook, stirring occasionally, for 20 minutes or until reduced by half. Remove from the heat.
Transfer to a blender and whiz until smooth. Stir through the remaining 1 cup (250 ml) honey until combined. Set aside.

Bringing it all together

Preheat a barbecue or chargrill pan to high heat. Remove the ribs from foil. Stir any cooking liquids into the barbecue sauce. Brush the sauce over ribs.
Grill the ribs, basting and turning regularly, for 10 minutes or until charred and saucy. Remove from the heat.
Carefully cut into individual ribs and transfer to a platter. Serve with the remaining barbecue sauce.

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Shannon Bennett’s Smoky Pork Ribs with Apple and Leatherwood Barbecue Sauce

Shannon Bennettʼs Smoky Pork Ribs with Apple and Leatherwood Barbecue Sauce recipe tastes incredible. See ingredients & method below.

My barbecue sauce recipe is one sauce I make in batches, it has a decent fridge life of about 6 weeks.

prep

cook

yield

difficulty

Pairs with

Zinfandel

Syrah

Ingredients

Pork Ribs

1/2 cup smoked paprika
1/2 cup ground cumin
1/2 cup garlic powder
1/4 cup mustard powder
1/4 cup coarsely ground black peppercorns
2 tsp cayenne pepper
1/2 cup salt flakes
1/2 cup firmly packed brown sugar
2.2 kg American-style pork spare-ribs
200 g American mustard
1/4 cup apple cider vinegar
1/3 cup leatherwood runny honey (substitute other good-quality runny honey)
100 g unsalted butter (chopped)

Apple and Leatherwood Barbecue Sauce (makes 650mL)

2 tbsp extra virgin olive oil
5 Granny Smith apples (peeled, cored, cut into 2cm pieces)
2 cm piece ginger (finely chopped)
2 long red chillies (thinly sliced)
1 red onion (chopped)
3 cloves garlic (finely chopped)
1 tsp fennel seeds
1 tsp coarsely ground black pepper
1/2 tsp ground ginger
1/3 cup espresso coffee (can use ground or instant to make the coffee)
1 cup white balsamic vinegar
1 1/2 cups leatherwood runny honey

Method

Ribs

Preheat oven to 150°C fan-forced (170°C conventional). Grease two large baking trays and line with baking paper.
Combine the smoked paprika, cumin, garlic powder, mustard powder, peppercorns, cayenne pepper, salt flakes and half the brown sugar in a bowl.
Wearing disposable gloves, place the ribs on the prepared trays. Using your hands, coat with the mustard, then coat in the spice mixture until completely covered.
Combine the vinegar and ¼ cup (60 ml) water in a bowl. Roast the ribs, basting every 30 minutes with the vinegar mixture, for 1 hour and 30 minutes or until the spice crumb is golden and cooked onto the ribs.
Brush the ribs with honey and scatter with the remaining brown sugar. Place a piece of foil, more than double the size of a rib rack, on a work surface. Place a rib rack on the foil and scatter with half the butter. Enclose rack in foil and place on a baking tray. Repeat with remaining ribs and butter. Roast for a further 2 hours and 45 minutes or until very tender.

Apple and Leatherwood Barbecue Sauce

Heat the oil in a saucepan over medium heat.
Add the apple, ginger, chilli, onion, garlic, fennel, pepper and ginger, and cook, stirring occasionally, for 5 minutes or until onion is softened but not coloured.
Add the coffee, vinegar and ½ cup (125 ml) honey. Increase heat to high and bring to the boil, then reduce to a simmer and cook, stirring occasionally, for 20 minutes or until reduced by half. Remove from the heat.
Transfer to a blender and whiz until smooth. Stir through the remaining 1 cup (250 ml) honey until combined. Set aside.

Bringing it all together

Preheat a barbecue or chargrill pan to high heat. Remove the ribs from foil. Stir any cooking liquids into the barbecue sauce. Brush the sauce over ribs.
Grill the ribs, basting and turning regularly, for 10 minutes or until charred and saucy. Remove from the heat.
Carefully cut into individual ribs and transfer to a platter. Serve with the remaining barbecue sauce.