Oven Pork Ribs with Barbecue Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 15 mins
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Total Time
2 hrs 30 mins
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Servings
6
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Calories
814 kcal
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Course
Main Course, Dinner
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Cuisine
American
Oven Pork Ribs with Barbecue Sauce
Description
This recipe begins by applying a dry rub combining paprika, garlic and onion powders, cayenne, thyme, oregano, salt, and black pepper. The ribs marinate briefly or overnight to absorb these layers. Baking at a low temperature with apple cider underneath creates a moist environment that gently tenderizes the meat without drying it.
After initial slow roasting, the ribs are uncovered and basted with olive oil to crisp the crust. The homemade barbecue sauce, which balances apple cider vinegar, tomato ketchup, molasses, brown sugar, mustard powder, garlic powder, Worcestershire sauce, salt, and optionally chili, is brushed on repeatedly. This step creates a thick, sticky glaze that coats the ribs with layers of tangy sweetness and spice.
Suitable rib cuts include baby back or St. Louis style with enough meat and fat. The recipe allows variations using alcoholic or non-alcoholic apple cider, and offers preparation adjustments for cooking on a barbecue grill. The layers of cooking and glazing produce ribs with a crusty rub exterior, tender inside meat, and richly flavored sauce.
Careful timing ensures ribs are tender but not falling apart excessively. The recipe advises checking doneness with forks after 90 minutes and notes that the ribs will continue to cook during saucing steps.
Ingredients
Barbecue Rub for Ribs:
- 2.5 tsp paprika powder
- 2 tsp garlic powder (sub with onion powder)
- 1.5 tsp onion powder (sub with garlic powder)
- 1 tsp cayenne pepper (omit for not spicy)
- 1.5 tsp thyme dried
- 1.5 tsp oregano dried
- 1.5 tsp salt
- 0.5 tsp black pepper
Ribs
- 2 - 2.5kg / 4 - 5lb pork ribs 2 racks
- 3/4 cup apple cider or apple juice (Note 2, sweet alcoholic, hard cider
- 1 tbsp olive oil
Homemade Barbecue Sauce
- 1/2 cup apple cider vinegar (Note 3)
- 1 1/2 cups tomato ketchup (or Aussie tomato sauce)
- 1/2 cup water (or use remaining apple cider!)
- 1 1/2 tbsp molasses , orginal (not blackstrap, Note 4)
- 1/3 cup brown sugar
- 2 tsp mustard powder
- 1 1/2 tsp garlic powder
- 2 tsp Worcestershire sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp Tabasco sauce optional, for spiciness, or cayenne pepper
Instructions
- Combine the Rub ingredients and rub onto both sides of the ribs (most on meaty side). Set aside to marinate for 20 minutes (or overnight).
- Preheat oven to 160°C/320°F (all oven types).
- Place ribs on a tray in a single layer. Pour apple cider underneath the ribs, cover with foil then bake for 1 hour 30 minutes or until the meat is pretty tender (Note 5).
- Remove from oven, turn up to 180°C/350°F. Remove foil, drizzle with olive oil, then return ribs to oven for 15 minutes or until rub becomes nice and crusty.
- Line a new tray with foil then baking / parchment paper (you'll thank me later).
- Remove ribs from oven, transfer to lined tray. Pour any juices from tray over the ribs.
- Flip ribs so the bonier side is up. Slather with Barbecue Sauce, then bake 10 minutes.
- Remove from oven, then turn ribs over so the meaty side is up. Slather with Barbecue Sauce, bake 5 minutes. Repeat 2 or 3 more times until you've got a thick glaze on the ribs.
- Cut ribs into individual or multiple rib portions and serve with remaining Barbcue Sauce!
Barbecue Sauce
- Place all ingredients in a saucepan and simmer over medium heat, stirring occasionally, for 45 minutes or until thickened.
- Adjust to taste: sweetness with brown sugar / honey, salt and sour with vinegar. Use for glazing ribs and as a sauce for serving.
Notes
- Choose meaty baby back or St. Louis style pork ribs about 2.5cm thick for optimal results.
- Use alcoholic apple cider for added depth or substitute with apple juice or water if preferred.
- Molasses enriches the barbecue sauce color and flavor; substitute with dark corn syrup or brown sugar alternatives if unavailable.
- Check rib tenderness after 1.5 hours by prying meat slightly with forks; it should be tender but not falling off the bone.
- The glaze process builds flavor; apply barbecue sauce repeatedly flipping ribs to achieve a thick caramelized coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 814 kcal
% Daily Value*
| Calories | 814cal | 41% |
| Carbohydrates | 39g | 13% |
| Protein | 38g | 76% |
| Fat | 55g | 85% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 187mg | 62% |
| Sodium | 1733mg | 72% |
| Potassium | 964mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 442IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 82mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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