Serves 4 | prep time 20 minutes | total time 3.5 hours

Ingredients:

4 tbs  BLAK FIRE CHILLI SAUCE

1 tbs of ground coffee

2 whole baby back ribs

2 tbs brown sugar

1/2 tsp of salt

1 tbs finely sliced chives

2 tbs crushed, salted peanuts

Method:

Evenly pour over the olive oil onto both sides of the ribs, massaging thoroughly into the meat.

Mix the brown sugar, salt and ground coffee and sprinkle liberally over both sides of the ribs.

Set up the Big green egg for indirect cooking opening both dampers.

The when temperature gauge reaches 160-180 C place your ribs on the BBQ

Place onto the coals a couple of your favourite fruit wood chunks.

Close the lid and keep an eye on the temperature, regulate the temp between 140-160C. Cook for 1 hour.

After 1 hour wrap each rack in foil, before you wrap them you have an opportunity to get some real flavour working into the meat, I like to add a tablespoon of melted butter, 2 tablespoons of water and 1 tablespoon of the BLAKFIRE sauce. Wrap the rib carefully place back onto BBQ and continue to cook for another 2-2½ hours. Remove from BBQ and take off the foil, brush or mop on your heated sauce over both sides of the ribs, finish by dousing the ribs in more BLAKFIRE, sprinkling sliced chives and crushed peanuts.  

NOTE – if you don’t have a BBQ these can be done in the oven set temperature to 180c and cook for 1 hour, before you wrap them you have an opportunity to get some real flavour working into the meat, I like to add a tablespoon of melted butter, 2 tablespoons of water and 1 tablespoon of the

BLAKFIRE sauce. Wrap the rib carefully place back into the oven and continue to cook for another 2-2½ hours or until soft and falling off the bone