How to cook Steve Durham''s BBQ Dingley Dell Pork Ribs recipe. In association with Dingley Dell's Flying Visits

With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Steve Durham''s BBQ Dingley Dell Pork Ribs recipe below, as tried and tested by professional chefs - Why not give it a try?

📝 Ingredients

• Pork:
• 1 belly rib weighing approx 750g (£2.55 per rib, plus cost of other ingredients at approx £1.15)
• Brine:
• 100 g salt
• 100 g sugar
• 10 g black pepper
• 1ltr cold water
• Spice mix:
• 25 g brown sugar
• 25 g garlic salt
• 25 g smoked paprika
• 25 g black pepper
• 10 g ground cumim
• 1 tbsp rapeseed oil
• Wrap:
• 50 g honey
• Juice and zest of 2 lemons

👨‍🍳 Instructions

1. 1Combine the brine ingredients and pour over the whole rib. Cover and refrigerate for 3-24 hours. Pat dry and season like rain with spice mix.
2. 2Prepare the grill for indirect grilling - the temperature should be 300F/150C. Moisten the meat with the rapeseed oil and cook for 2 hours.
3. 3Remove the ribs from the grill. Make a parcel from 2 large sheets of tin foil and put the ribs onto the foil. Combine the wrap ingredients - brown sugar, honey, lemon and wrap inside the parcel. Put the racks back on the grill for between 45 minutes and 1.5 hours, depending on size.
4. 4Remove the parcel from the grill and allow to rest, still wrapped for 15 minutes. Unwrap the foil, discarding along with any liquid and put the ribs back on the grill uncovered for 30 minutes to kiss with smoke.
5. 5To serve, cut the ribs into individual portions.