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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.

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.

Shop for Ingredients

Rare Breed Pork Baby Back Ribs

£16.50

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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.
Grid Iron Company

Grid Iron Meat is part of The Grid Iron Company Ltd.

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