Sick of turkey dinners already but not quite ready to throw in the towel? Why not try this Christmas twist on a classic rack of pork spare ribs to tantalise your taste buds. Guaranteed to stop you turning into the Grinch.
- 1 rack of pork spare ribs
- 2 tbsp sriracha or mustard to use as a binder
- 2 tbsp Texas Rodeo Multi Purpose Seasoning
- 2 tbsp cranberry Sauce
- 125 g butter
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Pre heat the grill to 135°C and set up for two zone cooking. Use smoke settings or attachments for extra flavour.
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Prepare the ribs by removing the membrane from the underside of the rack.
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Coat the ribs with a layer of the sriracha or mustard as a binder, then sprinkle over the Texas Rodeo seasoning ensuring an even distribution on all sides.
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Place the ribs into the grill on indirect heat and close the lid.
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Allow the ribs to cook slowly for approximately 2 hours until the bones begin to protrude.
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lay out a long piece of tin foil and lay down pads of butter and the cranberry sauce then lay the ribs on the top. Wrap the foil around the ribs and place back on the grill for approximately 30 minutes on indirect heat.
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When the ribs reach an internal temperature of 90°c, unwrap the foil and place back on the grill for ten more minutes to crisp up the bark.
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Remove the ribs from the grill and allow to rest for ten minutes before carving.
