Directions

BBQ SAUCE

1. In a pot, combine the ketchup, brown sugar, apple cider vinegar, maple syrup, Worcestershire sauce, Maggi seasoning, salt, garlic powder, and smoked paprika.
2. Bring to a light simmer over medium heat, stirring occasionally, until smooth and well combined. Set aside.

PREP THE RIBS

1. Preheat your oven to 150°C (300°F) if using the oven method, or your smoker to 120°C (250°F) if smoking.
2. In a bowl, mix the salt, brown sugar, mustard powder, garlic powder, fennel powder, and smoked paprika to create the dry rub.
3. Remove the back membrane from the ribs by gripping it with a paper towel and pulling it off.
4. Spread ½ tbsp yellow mustard evenly over each rack of ribs.
5. Season generously with the prepared dry rub.

COOK - OVEN METHOD

1. Take two pieces of foil, place the seasoned ribs inside, and add ½ tbsp apple cider vinegar.
2. Wrap tightly in two layers of foil and place in the oven for three hours.
3. After three hours, remove the ribs from the oven, unwrap, and carefully remove the bones.
4. Brush generously with the prepared barbecue sauce.

COOK - SMOKER METHOD

1. Place the seasoned ribs directly into the preheated smoker at 120°C (250°F) for three hours (no need to wrap at this stage).
2. After three hours, remove the ribs, place them on a sheet of foil, and add 20g (¾ oz) butter.
3. Wrap tightly and return to the smoker for another two hours.
4. After two hours, remove the ribs and increase the smoker temperature to 150°C (300°F).
5. While the smoker is heating up, carefully unwrap the ribs and cover them with the prepared barbecue sauce.
6. Place the glazed ribs back into the smoker for 15 minutes until the sauce sets.

ASSEMBLE

1. Slice the ciabatta loaves in half and toast the cut sides until golden.
2. Add the glazed, boneless pork ribs, then top with sliced dill pickles and finely sliced onions.
3. Serve and enjoy!