Easy Oven-baked BBQ Pork Ribs
Servings: 6
Calories: 306kcal
These Easy Oven-baked BBQ Pork Ribs are wrapped in baking (parchment) paper and foil so they cook in their own juices, guaranteeing tender meat every time. Glazed with a quick homemade BBQ sauce until sticky and caramelised, they’re foolproof, family-friendly and perfect for entertaining.
Ingredients
PORK RIBS
EASY HOMEMADE BBQ SAUCE
- 375 ml ketchup
- 115 g brown sugar
- 60 ml apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp sweet paprika
- 1 tsp mustard powder
- ½ tsp ground cumin
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 2 tbsp unsalted butter
TO SERVE
Instructions
- Prep the ribs – Preheat the oven to 180°C (350°F) (160°C/325°F fan-forced) (important, make sure the oven preheated for at least 20 minutes, as this recipe needs a hot oven!). Pat the ribs dry with a paper towel. Remove the thin membrane from the back if not already done (see note 1).
- Rub – Mix the brown sugar, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Drizzle the ribs with the olive oil, then rub the spice mix evenly over both sides.
- Wrap – Wrap each rack separately. To do this, place a rack of ribs, fleshy-side down, on a large sheet of baking (parchment) paper and wrap to enclose. Tear a sheet of foil that’s twice the length of the ribs. Place the baking paper-wrapped ribs on one half of the foil, then fold the other half over to cover. Fold and crimp the edges tightly to form a sealed parcel. This locks in the steam and keeps the ribs juicy. (Watch the video for a step-by-step guide.)
- Bake – Place the two wrapped racks on a baking tray with sides (just in case any juices escape). Cook for 2 hours or until the meat can easily be shredded with two forks, it should come off the bone easily. If not, continue cooking, covered, in 30-minute intervals until tender.
- Make the sauce – While the ribs cook, add all the sauce ingredients, except the butter, to a medium saucepan off the heat (important – make sure it’s a cold saucepan, as the sauce needs to be warmed gradually. This will stop it spitting or catching on the base of the pan). Place the pan over medium heat and bring to a gentle simmer. Simmer for 5–8 minutes, stirring often. (Stirring is important because it stops the sauce catching on the bottom of the pan and also keeps it from bubbling over.) Cook until the sauce thickens slightly and looks glossy. Remove from the heat and stir in the butter until melted and silky.
- Glaze and finish – Remove the ribs from the oven. Carefully open each parcel by removing the top layer of foil and peeling away the baking paper, leaving the ribs sitting in the bottom layer of foil on the tray in the juices (this keeps them extra juicy and saves cleaning another tray!). Brush the ribs generously with the BBQ sauce – a light coat on the underside, a full coat on top. Increase the oven temperature to 220°C (425°F) (200°C/400°F fan-forced) and bake, uncovered, for 20–25 minutes, or until sticky and caramelised, basting once more halfway through, on the meat side only.
- Serve – Rest for 5 minutes, slice and serve with extra sauce. Serve coleslaw on the side, if desired.
Notes
Note 1 – which ribs do I use?
Australia – Most supermarket pork ribs in Australia are smaller-style racks like those pictured here (often 600–900 g/1¼–2 lb per rack, sometimes a little larger). Even though they look smaller than US racks or those available from the butcher, they often still need around 2 hours at 180°C (350°F) (160°C/325°F fan-forced) to become tender. If you do use a rack from the butcher, which may be larger, (1 kg/2 lb per rack or more), you may need to cook the ribs for longer (2–2½ hours).
US – You’ll find different cuts like baby back ribs (smaller, quicker cooking like those I’ve used in this recipe), St Louis-style ribs (larger, meatier, more fat), and spare ribs (longer, leaner, more bone). Larger racks like St Louis may need 2–2½ hours in the oven at 180°C (350°F) (160°C/325°F fan-forced) to become tender before glazing. UK – Look for pork rib racks or baby back ribs.
Membrane – Some racks come with a thin layer of membrane (also called silverskin) on the underside (the bone side). It’s a chewy, papery skin that doesn’t break down in cooking so, for the most tender ribs, it’s best to remove it. In Australia, most supermarket ribs are already trimmed, but it’s always worth checking. Slip a knife under the skin at one end, then use a paper towel to grip and peel it away. Don’t stress if you skip this step, the ribs will still cook beautifully. Removing the membrane just makes them extra tender.
Note 2 – This recipe is written for pork ribs, but the same method can work with beef or lamb ribs too. You’ll still get that tender, fall-apart texture if you wrap them tightly and cook them low and slow before finishing with the glaze.
Beef ribs – They’re usually larger and meatier, so they’ll need a bit more time (closer to 3 hours covered, then glaze and finish uncovered). The barbecue sauce is delicious with beef – rich, smoky and sweet really suits it.
Lamb ribs – They cook a little faster (about 1½–2 hours covered), but render more fat. You may need to drain some of the liquid from the foil after the covered cook. You can stick with the same barbecue sauce.
Make Ahead
Ribs- Rub and wrap the ribs up to 24 hours in advance and refrigerate until ready to cook.
- You can also cook the ribs through the covered stage, cool completely, then refrigerate for up to 3 days. When ready to serve, glaze and finish in the oven as per the recipe.
- Not suitable to freeze.
- Double or triple the recipe if you’d like to batch cook.
- Store in a clean jar or airtight container in the fridge for up to 2 weeks.
- Freeze in small containers or freezer bags (in about 125 ml/½ cup portions). Keeps for up to 3 months.
Leftovers
Ribs- Store cooled ribs in an airtight container in the fridge for up to 3 days.
- Reheat, covered with foil, in a 180°C (350°F) (160°C/325°F fan-forced) oven for 10–15 minutes until hot.
- Shred leftover meat and use it in wraps, tacos on pizza, or over salads.
- Not suitable to freeze.
- See the Make Ahead instructions above for storage tips.
Nutrition Facts
Easy Oven-baked BBQ Pork Ribs
Amount per Serving
Calories
306
% Daily Value*
Fat
15
g
23
%
Saturated Fat
6
g
38
%
Trans Fat
0.3
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
35
mg
12
%
Sodium
1245
mg
54
%
Potassium
344
mg
10
%
Carbohydrates
41
g
14
%
Fiber
1
g
4
%
Sugar
35
g
39
%
Protein
5
g
10
%
Vitamin A
823
IU
16
%
Vitamin C
3
mg
4
%
Calcium
45
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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