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Smoked BBQ (Barbecue) Ribs

Here’s our easy smoked barbecue ribs step-by-step recipe, soaked in BBQ marinade and leave them to slow cook all afternoon to juicy perfection. Tender BBQ ribs, succulent and buttery in texture for your tastebuds.


  • Pork/lamb rib rack
  • Onion, roughly chopped
  • 1 red pepper, seeded and roughly chopped
  • Ginger, and garlic, roughly chopped
  • Parsley leaves
  • Smoked paprika
  • 1 lemon, zested and juiced
  • 1 tbsp red wine vinegar
  • Olive oil, for brushing
  • 1/2 tbsp soft dark brown sugar


  1. Place the onion, pepper, garlic, parsley, brown sugar, paprika, mustard powder, lemon zest and juice, vinegar, olive oil and chilies in a mini food processor and blitz until smooth. Rub the ribs all over with the cut sides of the lemon and then the spice marinade mixture.
  2. Place in a large roasting pan or resealable plastic bag. Cover and refrigerate at least 2 hours, or preferably overnight.
  3. About 30 minutes before grilling/smoking, remove the ribs from the refrigerator and let stand at room temperature.
  4. Preheat the oven to 160°C/fan 140°C/gas mark 3, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Cover the ribs with tin foil and bake for 3½-4 hours, until completely soft when inserted with a knife.
  5. Turn the oven up to 200°C/fan 180°C/gas mark 6 and cook for a further 10-15 minutes, until sticky and deep golden all over.
  6. Remove the ribs from the grill and let to rest for 10 minutes before cutting into individual ribs.
  7. Serve and enjoy with the reserved sauce!

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