Pork Ribs with Herb Salsa

If you haven’t tried savoury style ribs, you're missing out. They cook in half the time, with less fuss, and they remain just as juicy and tender with the perfect bite we all love from low and slow style bbq ribs. Paired with a herb salsa, you can’t go wrong.

Ingredients:

1x 1.8 - 2kg Rack of St. Louis Cut Ribs
4-5 Tbsp of your favourite savoury rub
1 Bunch of Parsley, Chopped
1/2 Chilli, Deseeded & Chopped
Olive Oil

Tools:

Espetosul Rotisserie Kit
Espetosul Basket Attachment
Chimney Starter
Kettle BBQ
Charcoal

Method:

Get your bbq nice and hot, around 350- 400F/ 176-204C. I like to use coal baskets on either side of the kettle so that the heat is directed both side.

Next prepare the ribs. Start by trimming any excess fat from the meat side of the ribs, then trim down to fit the basket attachment. Flip over and remove the membrane from the back of the rack. The easiest way to do this is by starting at one end, slip a butter knife between the meat and the membrane to seperate. Then with a piece of paper towel for grip, pull the membrane in the opposite direction. With any luck you’ll remove it in one hit.

Rub a small amount of oil over the ribs to act as a binder, then season liberally with your chosen rub. If you don’t have any bbq rubs, salt and pepper is perfect.
Next, fasten the basket attachment to the rotisserie’s central rod. Open the basket and place the ribs inside. Then close the basket up and make sure everything is secured.

Bring the rotisserie to the bbq and position central to the coals, flick the rotisserie on and cook for approximately 1.5- 2hour. When the meat pulls back from the bone it’s a good sign they’re nearly done. Rest for 5- 10 minutes.

While the ribs are resting, Finely chop the parsley and chilli and add to a bowl with a small amount of olive oil. Stir to combine then pour over the ribs before slicing.
Also nice served with a saucy chimichurri.

Enjoy.