🛒 Ingredients
- 1 whole pork rib rack (1.5 kg)
- Dry rub: smoked paprika, garlic powder, onion powder, brown sugar, cumin, salt, pepper
- BBQ sauce: ketchup, vinegar, brown sugar, Worcestershire sauce, garlic, mustard, Tabasco
👨🍳 Step-by-step instructions
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Remove the membrane from the back of the ribs.
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Coat ribs completely with the dry rub. Let rest for at least 1 hour.
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Wrap in aluminum foil. Bake at 150°C for 2.5 hours.
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Meanwhile, prepare the BBQ sauce by boiling all ingredients for 15 minutes.
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Unwrap ribs, brush with BBQ sauce. Bake for another 30 minutes uncovered.
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Brush again with sauce when removing from oven. Let rest for 10 minutes.
💡 Chef's tip
Remove the silverskin membrane from the inside of the rack — it's what makes ribs tough. Use a kitchen cloth to get a grip on it and pull cleanly in one go.
📝 Our take
Oven BBQ ribs are the most rewarding slow-cook project for a Sunday. The silverskin membrane on the back must go — it's the number one reason ribs come out tough. Low and slow at 140°C for 3 hours, then a blast of heat at the end to caramelise the BBQ glaze. These don't need a grill.
🍷 Wine & food pairing
American IPA or a mild stout. Beer's bitterness cuts through the fat and sweetness of the BBQ glaze. In wine, a Californian Zinfandel or a full-bodied Malbec from Argentina.
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