These require a lot of time, but not much actual doing stuff. You rub em slow cook em and then you bbq sauce them then you bbq them. Don’t follow my instructions too much go with how you feel the meat has to be falling off that bone, the rub can be adjusted and any bbq sauce will work even a good shop one when your feeling lazy.

Dry Rub 

• 1 tbsp demerara sugar
• 1/2 tbsp muscovado sugar
• 1tsp smoked paprika
• 1 tsp hot paprika
• 1tsp onion salt
• 1tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp chilli powder
• 1/4 tsp cayenne pepper
• 1tsp black pepper

BBQ Sauce 

• 1 Minced garlic clove
• 1 small finely chopped chilli
• 1 small shallot 
• 6 Tbsp Ketchup 
• 4 Tbsp dark soy
• 3 Tbsp muscovado sugar
• 2 tsp crushed fennel seeds
• 1 Tbsp Lemon Juice 
• 1/2 Tbsp Olive oil 
• 1/2 Veg Oil 

1. Mix the dry rub ingredient in a bowl, double layer two large sheets of tin foil that are big enough got wrap the rack of ribs in. 
2. rub the rub all over the rack pressing into the flesh and covering all areas. Wrap tightly in the foil. 
3. Cook at 150 Degress for 3 hours, but check after 2 depending on th size of the rack they could take an hour longer, the meat should be cooked through, coming away from the bone and soft. 
4. Leave to stand while you preper th bbq sauce. 
5. The sauce fry the garlic, chilli and shallot in the vegetable oil for a few minutes on a medium heat making sure it doesn’t take on any colour. 
6. Add the ketchup and soy sauce and mix well, add the sugar mix and wait for the mixture to bubble when it does remove from the heat. 
7. Add the lemon juice, crushed fennel seeds and olive oil. 
8. Cover you slow cooked rack in the sauce as much as desired, they will taste nice without a sauce so don’t drown them. Place on bbq for 10-15 minutes until sauce is caramelised, they will look a little burnt but no need to worry. If your not bbq’ing up the temp of the cooker to 190 and cook for 20 minutes until the sauce is bubbling and has become a little darker. You will need to let the stands as the sugars will be extremely hot.

TIP This is not a cooked bbq sauce, I would suggest that its not used as a dip but as a glaze for meats that are being cooked. Really nice on chicken legs / wings, cook them in some hot sauce just under and cover in sauce then bbq until cooked through and sauce has taken on some colour.