Irresistible Barbecue Ribs Feast (Print-Friendly Format)
Mouthwatering ribs, slow-cooked and finished with a sweet, tangy homemade sauce for ultimate tenderness.
# Required Ingredients:
→ For the Ribs
01 -
2 racks pork baby back ribs (approximately 1.8–2.3 kg)
02 -
1 tablespoon kosher salt
03 -
1 tablespoon freshly ground black pepper
04 -
1 tablespoon garlic powder
05 -
1 tablespoon paprika or smoked paprika
06 -
1 teaspoon onion powder
07 -
0.5 teaspoon cayenne pepper (optional)
→ For the Barbecue Sauce
08 -
240 ml ketchup
09 -
110 g brown sugar
10 -
2 tablespoons apple cider vinegar
11 -
2 tablespoons Worcestershire sauce
12 -
1 tablespoon yellow mustard
13 -
1 teaspoon garlic powder
14 -
1 teaspoon smoked paprika
15 -
Salt and freshly ground black pepper, to taste
# How to Make It:
01 -
Remove the silver membrane from the underside of each rib rack. Pat ribs dry with paper towels. In a small bowl, combine salt, black pepper, garlic powder, paprika, onion powder, and cayenne pepper. Rub the spice mixture evenly over both sides of the ribs. Allow ribs to rest at room temperature for 30–60 minutes.
02 -
Preheat the oven to 150°C. Line a baking sheet with aluminium foil. Arrange the ribs bone-side down on the tray and cover tightly with a second piece of foil.
03 -
Transfer the tray to the oven and bake for 2.5 to 3 hours, or until the ribs are tender and meat pulls away from the bones.
04 -
While the ribs bake, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, mustard, garlic powder, and smoked paprika in a saucepan. Add salt and pepper as needed. Simmer over low heat for 15–20 minutes, stirring occasionally, until the sauce thickens.
05 -
Once ribs are tender, carefully remove from the oven. Brush each rack generously with barbecue sauce. For a finish, grill the glazed ribs over medium heat for 5–7 minutes per side or broil in the oven 8–10 cm from heat source for 3–5 minutes, until the sauce caramelises.
06 -
Let the ribs rest for at least 5 minutes before slicing between the bones. Serve with extra barbecue sauce on the side.
# Additional Information:
01 -
Always remove the membrane for optimal tenderness and flavour absorption.
02 -
Baking at a low temperature ensures ribs remain juicy and tender.
03 -
Apply barbecue sauce only at the end to prevent burning from sugar content.
04 -
Allowing ribs to rest before slicing preserves juiciness.
05 -
For deeper smoky notes, add a splash of liquid smoke to the sauce if desired.