Mains
Anguilla-Style Barbecue Ribs
Ingredients
- - 1.5 kg (3.3 lb) pork ribs, cut into racks
- - 2 tbsp brown sugar
- - 1 tbsp smoked paprika
- - 1 tsp ground allspice
- - 1 tsp garlic powder
- - 1 tsp onion powder
- - 1 tsp dried thyme
- - 1/2 tsp cayenne pepper
- - 1 tsp salt
- - 1/2 tsp black pepper
- - 2 tbsp vegetable oil
- - 120 ml (1/2 cup) barbecue sauce, for basting
Method
- In a small bowl, combine the brown sugar, smoked paprika, allspice, garlic powder, onion powder, thyme, cayenne, salt and black pepper to make a dry rub.
- Rub the ribs all over with the oil, then coat thoroughly with the dry rub. Wrap tightly in foil and refrigerate for at least 4 hours, ideally overnight.
- Preheat the grill or smoker for indirect low heat at around 120°C (250°F).
- Place the ribs, still wrapped in foil, on the cooler side of the grill and cook for 2 hours.
- Unwrap the ribs and place directly over indirect heat, basting generously with barbecue sauce every 15 minutes, for a further 1-1.5 hours, until the meat is tender and pulls easily from the bone (internal temperature of about 93°C/200°F).
- Rest for 10 minutes before slicing between the bones and serving.
Introduction: Anguilla is famous throughout the Caribbean for its slow-cooked barbecue, celebrated annually at events drawing visitors from across the region.
Cultural Background: Anguilla is famous throughout the Caribbean for its slow-cooked barbecue, celebrated annually at events drawing visitors from across the region. Ribs are marinated overnight in a spiced, smoky seasoning and cooked low and slow over wood or charcoal, resulting in deeply flavoured, tender meat that falls from the bone.
Tips: Cooking low and slow is essential — resist the urge to raise the heat to speed things up, or the meat will toughen. Adding a few soaked wood chips (such as pimento wood, if available) to the charcoal enhances the traditional smoky Anguillian flavour.
Variations: Chicken thighs can be prepared with the same rub and basting method for a quicker-cooking alternative. For extra heat, add finely minced scotch bonnet to the barbecue sauce before basting.
Storage: Refrigerate cooked ribs in an airtight container for up to 3 days, or freeze for up to 2 months.
Reheating: Reheat wrapped in foil in an oven at 160°C (320°F) for 20-25 minutes until warmed through, to keep the meat moist.
Nutrition: Calories: 520 kcal | Protein: 34 g | Carbohydrates: 12 g | Fat: 36 g | Fibre: 1 g | Sodium: 610 mg
FAQs:
Q: Can I make these ribs in an oven if I don’t have a grill? A: Yes — bake wrapped in foil at 150°C (300°F) for 2.5 hours, then unwrap, baste with barbecue sauce, and finish under a hot grill (broiler) for 8-10 minutes per side. Q: How do I know the ribs are done? A: The meat should have pulled back from the bone ends and reach an internal temperature of about 93°C (200°F) for that classic fall-off-the-bone texture.
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