Muscat Glazed Ribs

Muscat Glazed Ribs ~ Cooked in Weber

There’s nothing better than slow-cooked ribs by the river, and this recipe takes it up a notch with Rutherglen Muscat. Sweet, sticky and smoky pork ribs cooked in the Weber and served with potato with sour cream & chives and coleslaw.

Ingredients

• 1.5 kg American-style pork ribs

• Olive oil, salt & pepper

• 1 tsp smoked paprika (optional)

Muscat Glaze

• 1 cup Rutherglen Muscat

• ½ cup brown sugar

• ¼ cup soy sauce

• 2 tbsp tomato paste

• 2 tbsp apple cider vinegar

• 1 teaspoon minced garlic

• 1 teaspoon minced ginger

Method

Step 1 – Make the glaze

• Add Muscat, sugar, soy, tomato paste, vinegar, garlic and ginger to a small frypan.

• Simmer gently and stir until it thickens into a sticky glaze (about 15 minutes).

• Set aside to cool and thicken up.

Step 2 – Prep the ribs

• Baste with olive oil, add salt, pepper, and smoked paprika and rub in with fingers.

  
  

Step 3 – Fire up the Weber

• Light the Weber and preheat to 120–140°C.

  
  

Step 4 – Cook the ribs low and slow

• Place the ribs in the Weber, with a cup of water under them.

• Close the lid and let them cook gently for about 2 hours.

• Keep the lid shut to hold the temperature steady.

  
  

Step 5 – Glaze and finish

• When the ribs are tender, brush them all over with the Muscat glaze.

• Turn up the Weber to about 180°C and cook for another 10 minutes.

• Add another coating of the Muscat glaze and cook for a further 10 minutes.

  
  

Step 6 – Serve

• Take the rib rack out of the Weber and let it rest for a few minutes. Cut the rack of ribs in half.

• Serve with baked potatoes with sour cream and chives and coleslaw.

  
  

To see the video where we prepared and cooked the

Muscat Glazed Ribs at The Willows Reserve Campground

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