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BBQ pork ribs recipe

BBQ Pork Ribs

Finger licking pork ribs
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Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Ribs
  • 2 racks pork baby back ribs
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper optional
  • 2 tbsp brown sugar
BBQ Sauce
  • 2 cups tomato ketchup
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup apple cider vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp black pepper

Method
 

Prepare the Ribs
  1. Remove the membrane from the back of the ribs.
  2. Pat dry with paper towel.
  3. Rub olive oil over both sides.
  4. Apply the Dry Rub
  5. Mix all dry seasoning ingredients together and coat the ribs generously on both sides.
  6. For best flavour, refrigerate for:
  7. Minimum: 2 hours
  8. Ideal: Overnight
  9. Slow Cook
  10. Oven Method
  11. Preheat oven to 150°C (300°F).
  12. Wrap ribs tightly in foil.
  13. Cook for:
  14. Baby back ribs: 2.5 hours
  15. Spare ribs: 3–3.5 hours
  16. The ribs should be tender but not falling apart.
Make the Sauce
  1. Combine all sauce ingredients in a saucepan over medium heat.
  2. Simmer for 15–20 minutes until thick and glossy.
Finish on BBQ or Grill
  1. Preheat BBQ to medium-high heat.
  2. Remove ribs from foil.
  3. Brush generously with BBQ sauce.
  4. Grill for 3–5 minutes per side until sticky and caramelised.
  5. Add extra sauce during cooking for that classic Tony Roma’s glaze.

Notes

Serving Suggestions
Serve with:
Coleslaw
Corn on the cob
Fries or baked potato
Pickles
Cooking Tips
Apple wood or hickory smoke gives the best flavour.
Let the ribs rest 10 minutes before slicing.
For extra tenderness, cook low and slow — avoid rushing the process.
Enjoy tender, smoky, sticky BBQ ribs with that sweet and tangy restaurant-style flavour.