Sticky BBQ Pork Ribs
Fall-off-the-bone pork ribs glazed in a sticky, smoky barbecue sauce. A summer BBQ essential.
Ingredients
- 2 racks pork ribs (about 1kg each)
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 tbsp brown sugar
- 1 tsp salt
- For the glaze:
- 200ml tomato ketchup
- 50ml apple cider vinegar
- 50g brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
Mix the paprika, garlic powder, onion powder, cayenne, black pepper, brown sugar and salt to make a dry rub. Pat the ribs dry and coat generously with the rub.
Wrap each rack in foil and place on a baking tray. Cook at 150°C (130°C fan) for 2 hours.
Meanwhile, make the glaze: combine all glaze ingredients in a saucepan and simmer for 10 minutes until thickened.
Remove the ribs from the oven, unwrap, and brush generously with the glaze.
Increase the oven to 220°C (200°C fan) — or fire up your barbecue. Cook for 15-20 minutes, brushing with more glaze every 5 minutes, until sticky and caramelised.
Rest for 5 minutes, then slice between the bones.
BBQ method
For authentic smoky ribs, cook on a barbecue at 120-130°C indirect heat for 3 hours, then glaze and finish over direct heat. Add soaked wood chips for extra smoke.
Key Facts
- Prep Time
- 2h 0m
- Cook Time
- 2h 30m
- Servings
- 4
- Difficulty
- Medium