1CupPiri-Piri sauce*with the remaining sauce set aside and served on the side
Prepare the ribs: trim off any excess fat and remove the membrane from the bone side of the ribs (this is easily accomplished by using a piece of paper towel to grab the end of the membrane and peel it back slowly in one piece) Use 2 tablespoons of dry rub per rack and season both sides.
Prepare the grill: Place a drip pan filled with 1” of water in the barbecue- the ribs will cook above it. If using a gas grill, place the pan to one side of the grill and only light the burners on the other side of the drip pan. If using charcoal, get the coals hot and spread them out from the middle, creating a well for the drip pan to sit in.
Preheat the grill to 250° F. Place ribs on grill over drip pan, close barbe- cue lid and cook for 1.5 hours at 250° F. If using charcoal, add coals to maintain a steady 250° F (some fluctuation is unavoidable, but the goal is to stay between 235° F - 265° F)
For each rack of ribs, lay out tin foil (2 sheets thick) about 6” longer than each rack. Place ribs, meat side down on foil and wrap tightly. Return racks to the grill for 1.5 hours. Remove ribs from grill and leave in foil while increasing the temperature of the grill to approximately 450° F (maintaining a side of the grill not over direct heat).
Remove the ribs from foil and sear over hot grill 5 minutes/side. Using the Piri-Piri sauce, baste both sides of ribs and sear over hot grill, 3 minutes per side. Baste again and let cook another 10 minutes over indirect heat to let sauce set on ribs.
Place ribs on cutting board, tent with foil and let rest 10 minutes before slicing individual ribs. Place ribs on platter and serve with remaining sauce on the side.
*Visit OntarioPork.com/Our-Blog/Piri-Piri for complete recipe