Ever tried Alabama Fries with your ribs?          Recipe here.

Flavour to taste:  Around 1 tablespoon of spices per 500g of meat recommended.

Ingredients:

• Baby back pork ribs, membrane removed
• Kansas City Rub

Instructions:

1. Prepare the Ribs: Remove the membrane from the back of the ribs. Pat the ribs dry with kitchen paper.
2. Apply the Kansas City Rub: Generously season the ribs with the Kansas City Rub, ensuring to cover both sides evenly.
3. 3 Hours Smoking: Set up your BBQ for indirect grilling at a low temperature, around 107°C to 121°C. Place the ribs bone side down away from the direct heat. Close the lid and smoke for 3 hours, maintaining a consistent temperature.
4. 2 Hours Wrapped: After 3 hours, remove the ribs from the BBQ. Wrap them tightly in aluminium foil, optionally adding a splash of apple juice inside the foil for moisture. Return the wrapped ribs to the BBQ and continue to cook for another 2 hours at the same temperature.
5. 1 Hour Unwrapped: Remove the ribs from the foil and place them back on the BBQ over indirect heat. Cook for another 1 hour, during which the ribs will firm up and get a perfect glaze.
6. Rest and Serve: Let the ribs rest for about 10-15 minutes before slicing. Serve with your favourite BBQ sauce on the side.

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

In the Oven: Slow-Cooked Baby Back Pork Ribs

Ingredients:

• Baby back pork ribs, membrane removed
• Kansas City Rub

Instructions:

1. Preheat the Oven: Preheat your oven to 150°C.
2. Prepare the Ribs: Remove the membrane from the back of the ribs. Pat the ribs dry with kitchen paper.
3. Apply the Kansas City Rub: Generously season the ribs with the Kansas City Rub, ensuring to cover both sides evenly.
4. Prepare the Water Bath: Place a large roasting tin filled halfway with water on the bottom rack of the oven. This will create a moist environment to help keep the ribs tender.
5. Cook the Ribs: Place the ribs on a rack in a roasting tin above the water bath. Cover the ribs and the tin tightly with aluminium foil to trap the steam.
6. Slow Cook: Cook in the preheated oven for about 3 to 4 hours, or until the ribs are very tender.
7. Finish with a Glaze: In the last 15 minutes of cooking, remove the foil and brush the ribs with a thin layer of BBQ sauce or honey for a glaze. Increase the oven temperature to 200°C and return the ribs to the oven uncovered to caramelise the glaze.
8. Rest and Serve: Let the ribs rest for about 10-15 minutes before slicing. Serve with extra BBQ sauce on the side.