Grilled BBQ Ribs with Spicy Honey
Juicy meat, a rich smoky sauce and an appetising caramel crust like at a good smokehouse. The ribs first cook in foil so the meat gradually tenderises and stays juicy, then get generously brushed with a thick sauce of tomato paste, smoked paprika, apple juice and spicy honey. Chilli honey gives the sauce its balance of sweetness and heat, and during the final sear the glaze caramelises into a glossy golden crust.
Preparation
- 1
Blot the ribs; from the bone side remove the thin membrane by lifting it with a knife. Cut a large rack into 2–3 pieces.
- 2
Rub the ribs evenly with salt and pepper on both sides; optionally leave 15–30 minutes.
- 3
Light the coals and wait for pale ash — the first stage needs moderate indirect heat with no open flame.
- 4
Wrap each piece tightly in a double layer of foil, place on the grate and cook ~20 minutes per side over medium heat.
- 5
Make the sauce: in a saucepan warm the tomato paste, smoked paprika, garlic, soy/Worcestershire sauce and apple juice 3–5 minutes, add spicy honey and cook ~1 more minute until smooth (don't boil long).
- 6
Unwrap the foil (careful with steam): the meat should tenderise and edges pull from the bones; if still firm — wrap and cook another 10–15 minutes.
- 7
Move the ribs to the grate and brush generously with sauce on both sides, reserving some for re-glazing.
- 8
Sear over moderate heat 10–15 more minutes, constantly turning and applying a new thin layer of sauce; avoid open flame as honey caramelises fast.
- 9
Remove the ribs and rest 5–10 minutes.
- 10
Cut between the bones, optionally brush with more sauce or drizzle with spicy honey and serve hot.
Chef's tips
- —Always remove the membrane — it's tough and blocks spices from penetrating.
- —Cook the first stage over indirect heat so the ribs tenderise slowly and don't burn.
- —Use a double layer of foil to better hold steam and juices.
- —Don't add the sauce too early — honey and tomato paste burn.
- —Apply the glaze in thin layers and keep turning the ribs in the final stage.
- —Don't slice the ribs right away — a short rest keeps them juicy.
