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RECIPES | We were recently treated to a special BBQ dinner by Charlie McKenna from Chicago BBQ joint Lillie’s Q. Held and Fancy Hanks in Melbourne, Charlie cooked up a feast of some of his top dishes and needless to say we were very impressed. One of the highlights of the night were the baby back ribs – we couldn’t stop thinking about them for days. Charlie was kind enough to share his recipe with us and while we’re not skilled enough to get them as good as they were at the dinner, they still come out extremely well at home. Definitely one we’ll be putting on our regular BBQ rotation from now on.
Preparation Time: 10 minutes / Cooking Time: 1.5-2 hours / Serves: 4-6
Ingredients
- 3.5 pound (1.5kg) rack pork loin back ribs
- ¼ cup (60ml) Lillie’s Q Gold
- 1 cup (235ml) Lillie’s Q Carolina Dirt
- ½ cup (120ml) Lillie’s Q Smoky or your favorite Lillie’s Q sauce
Method
- Preheat oven to 375°F (190°C) not fan forced. With a pastry brush, spread Lillie’s Q Gold all over both sides of the ribs. Generously sprinkle Lille’s Q Carolina Dirt all over both sides of the ribs.
- Place ribs in the middle of a double thickness of heavy foil cut 6 inches longer than the ribs. Wrap ribs in the foil. Bake for 1½ to 2 hours or until tender (the two middle bones of the rack should start to pull apart easily).
- Remove ribs to a tray (discard liquid in foil packet). Spread Lillie’s Q Smoky or your favorite Lillie’s Q sauce all over both sides of the ribs. Grill on the rack of a covered grill directly over medium heat for 15 minutes, brushing with additional sauce every 5 minutes, turning once. Adjust heat as necessary to prevent burning.
Notes
Of course you can use different BBQ sauces if you want, but Charlie’ Lillie’s Q sauces are readily available across Australia and are legit some of the best BBQ sauces we’ve tried.