Sticky Oven BBQ Pork Ribs
Baby back ribs with a sweet, smoky dry rub, cooked low and slow wrapped in foil until tender, then glazed with BBQ sauce and finished hot until sticky and caramelised.
3 hrs
Easy
Serves 4
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Nutrition per serving
720
Calories
44g
Protein
28g
Carbs
46g
Fat
Ingredients
- 2 racks baby back pork ribs (about 1.5kg / 3½ lb total)
- 1 cup of your favourite BBQ sauce (check the label if you need it gluten-free: many contain malt vinegar or Worcestershire)
- 2 tablespoons apple cider vinegar
- 3 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon mustard powder
- 1 teaspoon chili powder
- 2 teaspoons salt
- 1 teaspoon black pepper
How to make it
1. Prep the ribs Heat the oven to 150°C (300°F). Turn the racks over and peel off the thin papery membrane on the bone side. Get a knife under one corner, then grab it with kitchen paper and pull. It makes the ribs more tender and lets the rub in.
2. Rub Mix the rub ingredients and press it all over both sides of the ribs.
3. Low and slow Lay each rack meat side up on a large sheet of foil, sprinkle with a tablespoon of vinegar and seal tightly. Put them on a baking tray and cook for 2–2½ hours, until the meat has shrunk back from the ends of the bones and a knife slides in easily.
4. Glaze Turn the oven up to 220°C (425°F). Open the foil, pour off the juices and brush the ribs generously with BBQ sauce. Roast uncovered for 10–15 minutes, brush again and give them another 5–10 minutes until sticky and darkened at the edges. You can also finish them under the grill or on a hot barbecue.
5. Rest and cut Rest for 5 minutes, then cut between the bones with a big knife.
Good to know
- Cook them up to the end of step 3 a day ahead, chill, then glaze and finish when you need them
- Watch the sauce in the hot oven. The sugar goes from caramelised to burnt quickly
- Coleslaw and cornbread are the natural partners
Cooking ability level
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