Travers BBQ Sauce
Meltingly tender meat, a caramelised crust, a lightly smoked homemade BBQ sauce… Kamado pork ribs are a must for long, controlled cooks. Thanks to the kamado’s enveloping heat, the meat turns perfectly tender while keeping all its rich, delicious juices.
Ingredients (serves 4 to 6)
- 2 racks of pork ribs
- 2 tbsp olive oil
For the spiced dry rub
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
For the homemade BBQ sauce
- 150 ml ketchup
- 2 tbsp honey
- 1 tbsp cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp mustard
- 1 pinch of chilli (optional)
Always remove the membrane from the back of the ribs before seasoning.
The meat will be more tender and the spices will penetrate much better.
Kamado preparation
Step 1: Prepare the ribs
Remove the membrane from the back of the ribs for more tender meat.
Lightly brush with olive oil.
Mix all the ingredients for the spiced dry rub, then massage the meat generously on all sides.
Leave to rest for at least 1 hour (ideally 3 to 4 hours in the fridge).
Step 2: Prepare the kamado
Light your kamado and stabilise the temperature at 110–120°C for indirect cooking (heat deflector in place).
Add a few wood chips for a light smoky touch.
Step 3: Slow cooking
Place the ribs on the grate, bone-side down.
Close the lid and cook for 2 hours 30 minutes to 3 hours at a steady temperature.
The meat should become tender and start to pull back from the bones.
Step 4: Glaze and caramelise
Make the homemade BBQ sauce by mixing all the ingredients together.
Brush the ribs generously, then continue cooking for another 30 to 45 minutes.
For a perfect finish, open the vents slightly to bring the temperature up to 140–150°C and achieve a glossy caramelised glaze.
Kamado cooking
To make this recipe, you’ll need:
Tasting and sides
Let it rest for 10 minutes before slicing between the bones.
Serve with:
- Grilled corn
- Homemade coleslaw
- Roast potatoes
- Rustic bread
The meat should be melt-in-the-mouth, lightly smoked, with a sticky, indulgent sauce.
Conclusion
Kamado BBQ sauce ribs promise a tasty, sociable moment. With perfectly controlled slow cooking, melt-in-the-mouth meat and a glossy caramelised finish, this recipe turns a simple meal into a true barbecue experience.
Share freely around the kamado, for a generous, authentic and always spectacular result.
