Watch: Tuck into some tasty ribs for the US GP

Sweet, sticky, spicy. Everything you want in a good set of ribs.

6w ago
Rib Rub

A stupendous rub for BBQ and broil ribs.

Prep time5min
Total time5min


  • 6 Tablespoons of Brown Sugar
  • 1 Tablespoon of Kosher Salt
  • 1 Tablespoon of Chilli Powder
  • 1/2 Teaspoon of Freshly Ground Black Pepper
  • 1/2 Teaspoon Cayenne Pepper
  • 1/2 Teaspoon Jalapeño Seasoning
  • 1/2 Teaspoon Old Bay Seasoning
  • 1/2 Teaspoon Dried Thyme
  • 1/2 Teaspoon Onion Powder


  1. Combine all the ingredients in a large bowl, use a whisk to thoroughly mix.
  2. Pat generously into your choice of meat.
  3. Always best to leave to rest overnight.

Recipe Notes

Add a bit more spice if you want, a twist of paprika, some hotter chilli pepper.

Recipe by

Alton Brown. It's idiot proof, and I am that idiot.

Have you tried this recipe? Share your photos & thoughts in the comments below

BBQ Ribs

Sweet, sticky and spicy, these ribs don't go wrong!

Prep time12h 20min
Cook time3h
Total time15h 20min


  • 2 lbs of Ribs - baby back pork or beef short rib.
  • 1 Cup of White Wine
  • 2 Tablespoons of White Wine Vinegar
  • 2 Tablespoons Worcestershire Sauce
  • 1 Tablespoon Honey
  • 2 Cloves of Minced Garlic


Prep the Ribs

  1. Take the rub from the above recipe and cake the ribs in it. Patting it into the meat thoroughly.
  2. Package the ribs in a tinfoil packet that is liquid-tight, but also easy to open from above.
  3. Leave to rest overnight in the fridge.

Prep the braising juice

  1. Finely mince the garlic and mix in with the liquid ingredients.
  2. Pour this over the ribs in the tinfoil packet and reseal well. You don't want the ribs to dry out.


  1. Place the packet in a cold oven and set to 120°C Fan/Gas1/140°C/275°F
  2. Leave to cook for three hours.


  1. After three hours, take the packet out of the oven and warm up the grill.
  2. Pour the braising liquid into a saucepan and simmer until it has reduced by half or turned like a thin syrup.
  3. Coat the ribs with this and place under the grill until the glaze caramelises lightly. Serve.

Recipe Notes

I used beef short ribs in the video, but pork is just as good. Starting them off from cold gives plenty of chance for the fat to render through whichever meat you use and helps keep them tender.

Recipe by

Alton Brown did the original with pork, I then tried it with the beef.

Have you tried this recipe? Share your photos & thoughts in the comments below

Cornbread Muffins

Crumbly, slightly sweet muffins that pair well with soups and spicy dishes.

Prep time10min
Cook time25min
Total time35min


  • 300g Plain Flour
  • 300g Polenta
  • 50g Icing Sugar
  • 1 Tablespoon Baking Powder
  • 1 Beaten Egg
  • 250ml Milk
  • 200g Melted Butter


  1. As ever, mix the dry ingredients thoroughly
  2. Wet the dry ingredients with the wet ones
  3. Mix well
  4. Portion into a lightly oiled muffin tin and bake for 20-25 minutes at 200°C/Fan 180°C/Gas 6/400°F

Recipe Notes

These go nicely with a gumbo or similar. Not much else to say. Pretty simple recipe innit?

Recipe by

Me, from my mum. Who can't remember where she got it from.

Have you tried this recipe? Share your photos & thoughts in the comments below

Right, well that covers all that I think. Next stop, Mexico... now where's my poncho?

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Comments (14)

  • That seasoning blend sounds great!

      1 month ago
    • It had so much flavour to it! 100% using it again. Maybe with some pork chops or ribs.

        1 month ago
    • It sounds that way! I bet it would be good on chicken as well.

        1 month ago
  • This sounds so good!!

      1 month ago
    • Thank you, I've tried to up my game with the series. This, I feel, is a new peak for it. Especially in regards to the wardrobe department...

        1 month ago
  • 15 hours! Looks like time well spent🤤

      1 month ago
  • Definitely sounds like great flavors to go on the ribs and corn muffins is always a win.

      1 month ago
  • These look rather damn good

      1 month ago