Hanging BBQ Pork Ribs

Fire-kissed, tender, and packed with flavour

Cooking ribs in Charlie is always special, but hanging them from the top rack gives a true fire-pit effect. The ribs slowly drip and baste themselves as they cook, taking on a gentle apple-wood smoke before being finished with a glossy BBQ glaze of stout, soy, brown sugar, vinegar, and sriracha. The result is sticky, smoky perfection.

Ingredients (Serves 4–6)

• 2 racks of pork ribs (around 1.5–2 kg total)
• 2 tsp salt
• 1 tbsp smoked paprika
• 1 tsp cumin seeds, roughly ground
• 1 tsp fennel seeds, roughly ground
• 1 tbsp olive oil

For the BBQ Glaze

• 250 ml stout
• 3 tbsp soy sauce
• 3 tbsp brown sugar
• 2 tbsp red wine vinegar
• 1–2 tsp sriracha (to taste)

Charlie Oven Setup

1. Fill the charcoal basket with good quality lump charcoal and light.
2. Bring the oven to 150°C (300°F) for slow cooking.
3. Add a small handful of dry apple wood chips to the hot charcoal once the ribs are hanging, for a gentle sweet smoke.
4. Place a roasting tray on the lowest rack to catch fat drips and keep the oven clean.

Method

1. Season the ribs
   Mix the salt, smoked paprika, cumin, and fennel seeds. Lightly drizzle the ribs with olive oil, then rub with the seasoning. Leave to sit for at least 1 hour.
2. Hang the ribs
   Use sturdy S-hooks to hang the racks from the top rack in the highest position. Make sure the ribs hang freely without touching the sides.
3. Slow cook with smoke
   Cook the ribs at 150°C (300°F) for around 2–2.5 hours. Add apple wood chips early in the cook for sweet, gentle smoke. Keep the tray underneath to catch fat.
4. Make the BBQ glaze
   While the ribs cook, combine stout, soy, brown sugar, vinegar, and sriracha in a pan. Simmer gently until slightly thickened into a basting sauce.
5. Baste and finish
   After the initial hanging cook, move the ribs onto a roasting tray. Brush with the BBQ glaze and return to Charlie at 150°C (300°F). Baste every 30 minutes for another 1.5–2 hours, until the ribs are sticky, tender, and glossy.
6. Serve
   Rest briefly, slice into portions, and serve with extra glaze on the side.

Why cook this in Charlie?

Hanging the ribs from the top rack lets the heat and smoke circulate all around, creating even cooking and incredible flavour. The initial apple-wood smoke adds depth, while the charcoal heat gives steady cooking power. The glaze turns into a rich, glossy coating that clings beautifully to the ribs.

Perfect Pairings

• Grilled Corn with Chilli Butter – sweet, smoky corn alongside sticky ribs.
• Charcoal-roasted Sweet Potatoes with Lime Crème Fraîche – rich, earthy contrast to the BBQ glaze.
• Charlie Flatbreads – perfect for mopping up sauce and juices.