• Recipe Difficulty – Easy 
• Prep Time – 20-30 min
• Cooking Time – 30 min for wedges / 2.5-3 hours for the ribs

When it comes to BBQ favourites, our Pork Baby Back Rack of Ribs is hard to beat – and this time, we’re doing things a little differently. Steph’s fired up her new Ninja smoker to put these beauties to the test – but don’t worry if you’re not kitted out with one, because this recipe works just as well in a regular oven. We’re keeping it simple but full of flavour: rub the ribs with your favourite meat rub (our top pick is the incredible Black Gold Meat Rub), slow-cook to tender perfection, then baste in BBQ sauce for a sticky finish. Served with a crisp summer salad, tangy beetroot slaw and spiced potato wedges, this is next-level rib night done right!

Ingredients (serves 4)

• 2 x Rack of Pork Ribs (approx 800g – 1kg)  (More if you like a full rack to yourself)
• Your chosen meat rub (We love Meat Co Lab Black Gold)
• Your chosen bbq sauce (We love Jack Daniels Original BBQ sauce)
• Apple Cider Vinegar (in a spray bottle if possible) 

For our chosen sides:

• 3 medium sized sweet potatoes (washed, with skin left on)
• Spice mix – 1 tsp salt, 1 tsp garlic salt, ¼ tsp smoked paprika, ¼ tsp ground black pepper & ¼ tsp dried rosemary
• 2 tbsp olive oil
• Salad – Lettuce, cucumber, tomatoes, red onion (and anything else you like)
• Coleslaw – We chose to use M&S Beetroot, Apple & Pink Cabbage Slaw but you could make your own or buy any other style.

Method:

Ribs:

• Preheat your smoker or oven to 105°C (low and slow is the way to go).
• Place your seasoned ribs on the rack, bone side down.
• Cook for 2.5–3 hours, keeping the temperature steady.
• Every 30 minutes, baste the ribs with a little apple cider vinegar to keep them moist and enhance the flavour.
• 15 minutes before the end, brush generously with your favourite BBQ sauce
  (we love Jack Daniel’s Original BBQ Sauce for a rich, smoky finish).
• Remove the ribs from the smoker or oven and rest for 5 minutes to let the juices settle.
• Using a sharp knife, slice against the bone to serve.

Sweet Potato Wedges

• Preheat your oven to 200°C and place a rack in the centre of the oven.
• Scrub and dry the sweet potatoes. You can peel them, but leaving the skins on adds texture and nutrients.
• Cut each sweet potato in half lengthwise, then into 3–4 long spears per half
  (aim for 6–8 wedges per potato, each around ¾ to 1 inch thick and uniform in size).
• Place the wedges on a rimmed baking tray and drizzle with oil.
• In a small bowl, mix together the salt, garlic salt, smoked paprika, black pepper and dried rosemary.
• Sprinkle the seasoning over the wedges and toss well to coat evenly.
• Arrange the wedges in a single layer, making sure they aren’t touching – this helps them crisp up.
• Bake for 15 minutes, then flip each wedge with a spatula.
• Return to the oven and bake for a further 5–10 minutes, until golden brown and tender when pierced with a fork.

To serve:

While the ribs are resting, get your sides ready – toss together your crisp summer salad, pile the sweet potato wedges into a serving bowl, and get your beetroot slaw looking vibrant and fresh. Then, lay out the star of the show: those sticky, tender ribs, sliced and served on a platter. Add your favourite sauces, some cold drinks, and gather everyone around. This is what summer’s all about – relaxed, delicious food made to share with family and friends. Dig in and enjoy every bite of your BBQ feast!

Love this recipe? Print a copy for your own collection and give it a try at home! Click here for your printable copy.