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Grid Iron Meat

Sweet & Smoky Rub for Baby Back Ribs

A well-balanced rub is the foundation of standout ribs — this blend brings deep smokiness, mellow heat, and a touch of sweetness to enhance the pork without overwhelming it. Ideal for low and slow cooking or finishing on the grill.

INGREDIENTS
  • 2 tbsp light brown sugar
  • 1 tbsp sea salt
  • 1 tbsp smoked paprika
  • 1 tsp garlic granules
  • 1 tsp onion powder
  • 1 tsp ground black pepper
  • ½ tsp mustard powder
  • ½ tsp ground cumin
  • ½ tsp cayenne pepper (adjust to taste)
  • ½ tsp dried thyme

Optional:

  • 1 tsp instant espresso powder – adds depth and a savoury edge
  • Zest of 1 lemon – for a bright, citrus lift

 

METHOD

Mix the rub: Combine all ingredients in a bowl and mix thoroughly. Store in an airtight jar for up to 3 months.

Prepare the ribs: Pat the ribs dry with kitchen paper. Remove the membrane from the back if present. Rub a thin layer of oil or yellow mustard over the meat to help the spices adhere.

Apply the rub: Generously coat both sides of the ribs with the spice mix, pressing it in to form an even crust. Wrap and refrigerate for at least 1 hour, or overnight for deeper flavour.

Multi-Cooker Option

For Ninja Foodi / Pressure Cooker:

  • Apply rub and rest ribs as above.
  • Place trivet in the pot with 250ml water or apple juice.
  • Pressure cook on high for 25 minutes, then natural release for 10 minutes.

Finish under grill or in the Air Crisp mode at 200°C for 8–10 minutes to caramelise.

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Rare Breed Pork Baby Back Ribs

Pork Loin Ribs

Sweet, tender and perfect for the grill.

Our Baby Back Ribs are taken from rare breed pigs reared slowly and traditionally, offering unbeatable flavour and succulence in every bite. Whether smoked low and slow or roasted with a sticky glaze, these ribs are a true barbecue classic.

£16.50

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St Louis Cut Pork Ribs

Meaty pork ribs from British native breeds, cut St Louis style but with more meat and a layer of fat.

Don’t underestimate the size of these ribs. At over 3kg, they are basically a pork belly with the skin taken off.

 

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Rare Breed Pork – Belly Ribs

Discover North Yorkshire’s Heritage Breed Pork, Belly Ribs

When it comes to pork belly ribs, more is always better. Depending on the size of the breed, the generously packed cuts typically offer two or more racks of succulent ribs. Each rack has a balance of lean meat and melt-in-your-mouth fat, promising an unrivalled taste experience.

If you’re looking for meatier ribs, why not try our St Louis Style Ribs – These are more like a pork belly with the skin taken off!

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Sides:

  • Grilled corn with chipotle butter – smoky and sweet with a creamy kick.
  • Creamy slaw with apple and celery – refreshing and crisp against rich meat.
  • BBQ pit beans – slow cooked with molasses and smoked bacon.
  • Charred courgette and red onion salad – grilled veg with zingy vinaigrette.
  • Buttermilk potato salad – tangy, creamy and herb-laced.

Matches:

  • Paprika, brown sugar, cumin, mustard, apple, corn, chilli, vinegar, bourbon.

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Preparation Time: 15 minutes
Cooking Time: As per your rib method – typically 2.5–3 hours low and slow, or 6–8 minutes per side on a hot grill after pre-cooking.

Hot Tips

  • Use yellow mustard as a binder — it won’t flavour the meat, but helps the rub stick.
  • For maximum flavour, apply the rub and rest the ribs overnight.
  • Try finishing the ribs with a glaze of cider vinegar and honey during the last 15 minutes.
  • If grilling, cook low and slow in foil first to ensure tenderness, then finish uncovered for bark.

Pairings

Red Wine

  • Zinfandel – bold, jammy, and great with BBQ spices.
  • Shiraz – smoky and full-bodied with black fruit and pepper.

White Wine

  • Viognier – stone fruit richness and floral spice.
  • Off-dry Chenin Blanc – balances heat and sweetness.

Beer & Cider

  • American amber ale – malty with a bitter backbone.
  • Smoked porter – rich and savoury.
  • Medium cider – cuts through the fat with fruity brightness.

Non-Alcoholic

  • Iced black tea with lemon – crisp and tannic.
  • Ginger and lime soda – zingy and spicy.
  • Sparkling apple juice – a classic match for pork.

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