H-01 STANDBY

STICKY BBQ
PORK RIBS.

Low and slow pork ribs finished with a sticky H-01 chipotle barbecue glaze. Smoky, sweet, savoury and packed with rich barbecue flavour — this is one of the best ways to experience H-01 STANDBY.

Sticky BBQ Pork Ribs finished with H-01 Standby glaze
PREP

20 mins

COOK

5–6 hrs

TEMP

110–120°C

SERVES

4–6

DIFFICULTY

Medium

WHY IT WORKS

Pork ribs naturally pair beautifully with smoke, sweetness, spice and acidity. H-01 STANDBY brings all four together with balanced chipotle heat and a rich barbecue profile that works perfectly with slow-cooked pork.

BEST CUT

Recommended: Pork Spare Ribs. Excellent fat content, plenty of meat, and they hold up beautifully during a long low and slow cook.

Alternative: Baby Back Ribs. Smaller and leaner, with a slightly shorter cook time.

INGREDIENTS

Ribs

  • 2 racks pork spare ribs (approx. 2.5–3kg total)

Binder

  • 2 tbsp yellow mustard

Dry Rub

  • 3 tbsp brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cracked black pepper
  • 1 tsp sea salt
  • ½ tsp cayenne pepper

Spritz

  • 125mL apple juice
  • 125mL apple cider vinegar

Glaze

  • 4 tbsp H-01 STANDBY
  • 3 tbsp barbecue sauce
  • 1 tbsp honey
  • 1 tbsp melted butter

EQUIPMENT

  • Smoker or BBQ with lid
  • Meat thermometer
  • Spray bottle
  • Foil or butcher paper

Preferred smoking wood: apple, cherry, hickory

METHOD

1. Prepare the ribs

Remove ribs from fridge 30 minutes before cooking. Turn ribs bone-side up and remove the membrane from the back.

2. Season

Lightly coat ribs with yellow mustard. Apply dry rub generously over both sides. Press seasoning into the meat.

3. Prepare smoker

Set smoker or BBQ for indirect cooking. Target temperature: 110–120°C. Stabilise heat before cooking.

4. Smoke — Stage 1

Place ribs bone-side down. Smoke uncovered for 3 hours. Spritz lightly every 45–60 minutes. You want good bark, rich colour, steady smoke.

5. Wrap — Stage 2

Wrap tightly in foil or butcher paper. Optional: add a drizzle of honey and butter before wrapping. Return to smoker. Cook another 2 hours.

6. Glaze — Stage 3

Mix H-01 STANDBY, barbecue sauce, honey and butter. Remove ribs from wrap. Brush generously with glaze. Return uncovered for 30–60 minutes until sticky and glossy.

7. Rest and serve

Rest 10–15 minutes. Slice between bones and serve.

KEY TECHNIQUES

Membrane Removal — improves texture.

Bark Development — critical for flavour and colour.

Wrapping — helps retain moisture and tenderness.

Glazing — done last so sugars caramelise without burning.

PRO TIPS

  • Cook by feel, not just time
  • Thin blue smoke is ideal
  • Avoid heavy smoke
  • Aim for tender ribs with a clean bite

SERVING SUGGESTIONS

Serve with slaw, chips, corn, pickles and a cold beer. Optional: finish with extra H-01.

This is peak H-01: smoky, sticky, rich and deeply barbecue-driven.

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