Slow-cooked ribs, smoky, and wrapped for extra tenderness
Cooking ribs low and slow is the secret to achieving fall-apart tenderness, and wrapping them in peach paper (a trick from Texas BBQ masters) helps retain moisture while still letting in smoke. This Charlie Oven version pairs slow-cooked, peach-paper-wrapped ribs with a sticky Irish whiskey glaze, creating the perfect balance of smokiness, caramelisation, and deep Irish flavours.
Prep Time: 15 minutes
Cook Time: 4 hours
Serves: 4–6
Ingredients
For the Ribs:
- 2 racks of Irish pork ribs
- 1 tbsp sea salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp mustard powder
For the Whiskey Glaze:
- 100ml Irish whiskey (Jameson, Bushmills)
- 50g brown sugar
- 2 tbsp honey
- 2 tbsp wholegrain mustard
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato ketchup
- 1 tsp smoked paprika
- ½ tsp cayenne (optional, for heat)
Extras:
- Peach paper (butcher paper) for wrapping
- A handful of dry wood chips (applewood or oak) for extra smoke
Instructions
Step 1 – Prepare the Charlie Oven
- Set up your Charlie Oven for indirect cooking at 140°C (284°F)—ideal for low and slow cooking.
- Add wood chips for an extra layer of smoky flavour.
Step 2 – Season the Ribs
- Mix the salt, pepper, paprika, garlic powder, and mustard powder in a bowl.
- Rub this seasoning mix all over the ribs and let them sit for 30 minutes.
Step 3 – Slow-Cook the Ribs (First Stage)
- Place the ribs bone-side down on an oven rack or the Charlie V-shaped grill rack.
- Cook for 2.5 hours, spritzing occasionally with water or apple cider vinegar to keep them moist.
Step 4 – Wrap in Peach Paper
- After 2.5 hours, remove the ribs and place them on a large sheet of peach paper.
- Brush lightly with some of the whiskey glaze and wrap tightly, sealing in the moisture while still allowing some breathability.
- Return the wrapped ribs to the Charlie Oven and cook for another 1.5 hours until tender but still holding their shape.
Step 5 – Glaze & Caramelise
- Increase the Charlie Oven to 200°C (392°F).
- Unwrap the ribs and brush them generously with the whiskey glaze.
- Place them back on the grill and cook for another 30 minutes, turning and glazing every 10 minutes, until they are sticky, charred, and beautifully caramelised.
Step 6 – Rest & Serve
- Let the ribs rest for 5–10 minutes before slicing.
- Serve with charred leek colcannon mash or buttery roasted cabbage.
Why Wrapping in Peach Paper Works
Locks in moisture without steaming the meat
Lets the smoke flavour continue to infuse
Creates ultra-tender ribs while keeping a good bark