Grilled pork ribs in barbecue sauce from the oven Recipe
Tender, fall-off-the-bone ribs in a sticky, sweet-smoky barbecue sauce are a classic of American cookouts. In this version you make them in a regular oven, no need for a huge Texas backyard grill. Perfect for an evening with friends, when everyone is licking their fingers instead of pretending to be elegant.
United States
Difficulty: Medium
🍽️
Dinner
🎉
Party
🌶️
Medium spicy
Salty
Umami
Smoky
Warming
Filling
Sweet
Prep Time
20 min
Cook Time
150 min
Total Time
170 min
Servings
4
Ingredients
- pork ribs in one or two racks - 1.2 kg
- salt - 1.5 teaspoons
- black pepper freshly ground - 0.5 teaspoons
- sweet paprika - 1 teaspoon
- granulated garlic - 1 teaspoon
- granulated onion - 1 teaspoon
- barbecue sauce store-bought or homemade - 200 ml
- honey - 1 tablespoon
- apple cider vinegar - 1 tablespoon
- vegetable oil for brushing the meat - 1 tablespoon
- smoked paprika optional, for a smoky aroma - 0.5 teaspoons
- chili sauce optional, for a spicier version - 1 teaspoon
Main Ingredient:
pork ribs
Preparation
- Preheat the oven to 150°C top and bottom heat. Rinse the ribs, pat dry with paper towels and remove the thin membrane on the bone side by loosening it with a knife and pulling it off with your fingers.
- In a small bowl mix the salt, pepper, sweet paprika, smoked paprika, granulated garlic and granulated onion. Rub the ribs with oil, then coat thoroughly with the spice mixture on both sides.
- Place the ribs on a baking tray lined with aluminium foil or baking paper, bones facing down. Cover tightly with a second layer of foil, creating a “packet” so the steam doesn’t escape.
- Bake the ribs for 2 hours at 150°C. After this time carefully remove the top foil (beware of the hot steam) and check for tenderness – the meat should easily pull away from the bone when gently pressed with a fork.
- In a small bowl mix the barbecue sauce with the honey, apple cider vinegar and chili sauce, if using. Generously brush the top of the ribs with the sauce.
- Increase the oven temperature to 200°C and bake the uncovered ribs for another 15–20 minutes, until the sauce thickens, becomes sticky and slightly caramelises in spots. Halfway through you can brush on an extra layer of sauce.
- Remove the ribs from the oven and let them rest for 5–10 minutes. Cut between the bones into portions and serve with extra barbecue sauce on the side.
Storage
In fridge:
3 days
Freezing:
Yes
Store cooled leftover ribs in an airtight container in the fridge for up to 3 days. Reheat covered in the oven at a low temperature or gently in a pan with a splash of water and extra barbecue sauce so they don’t dry out.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
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