Ingredients

2.5 tsp paprika powder

2 tsp garlic powder (substitute with onion powder if desired)

1.5 tsp onion powder (substitute with garlic powder if desired)

1 tsp cayenne pepper (omit for no spiciness)

1.5 tsp dried thyme

1.5 tsp dried oregano

1.5 tsp salt

0.5 tsp black pepper

2 – 2.5kg (4 – 5lb) pork ribs (2 racks)

3/4 cup sweet alcoholic apple cider (hard cider) or apple juice

1 tbsp olive oil

1/2 cup apple cider vinegar

1 1/2 cups tomato ketchup or Aussie tomato sauce

1/2 cup water (or use remaining apple cider)

1 1/2 tbsp molasses (original, not blackstrap)

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 or cayenne pepper (optional, for spiciness)

Instructions

Step 1: Combine the rub ingredients (paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and black pepper) and rub onto both sides of the ribs, focusing mostly on the meaty side. Set aside to marinate for 20 minutes or overnight for deeper flavor.

Step 2: Preheat your oven to 160°C (320°F).

Step 3: Place ribs in a single layer on a tray. Pour sweet apple cider underneath the ribs, cover tightly with foil, and bake for 1 hour and 30 minutes until the meat is tender.

Step 4: Remove ribs from the oven, increase oven temperature to 180°C (350°F). Remove the foil, drizzle ribs with olive oil, and bake uncovered for 15 minutes until the rub forms a nice crust.

Step 5: Line a clean tray with foil and baking or parchment paper.

Step 6: Transfer the ribs to the lined tray. Pour any juices from the original tray over the ribs.

Step 7: Flip ribs so the bone side faces up. Slather generously with barbecue sauce and bake for 10 minutes.

Step 8: Turn ribs so the meaty side is up, apply another layer of barbecue sauce, and bake for 5 minutes. Repeat glazing and baking 2 or 3 more times to build a thick, sticky glaze.

Step 9: Cut ribs into individual or multiple rib portions and serve with remaining barbecue sauce on the side.

Step 10: For the barbecue sauce, place all sauce ingredients (apple cider vinegar, ketchup, water, molasses, brown sugar, mustard powder, garlic powder, Worcestershire sauce, salt, black pepper, and optional Tabasco) in a saucepan.

Step 11: Simmer over medium heat, stirring occasionally, for about 45 minutes or until thickened.

Step 12: Adjust the sauce to your taste by adding more sweetness with brown sugar or honey, or balancing salt and acidity with vinegar. Use it for glazing the ribs and as a dipping sauce when serving.

Tips & Variations

Marinate ribs overnight for richer flavor and tenderness.

Omit cayenne pepper if you prefer a milder spice level.

Substitute apple cider with apple juice to keep it non-alcoholic.

Brush ribs with olive oil before baking to help develop a crispy crust.

Use leftover barbecue sauce as a dip or for sandwiches the next day.

FAQs

Can I use a different cut of pork instead of ribs?

Yes, but cooking times and methods may vary. Ribs respond best to slow baking for tender results, so other cuts might need adjustments in time or temperature.

How do I know when the ribs are done?

The ribs are done when the meat is tender and begins to pull away from the bones easily. A fork should slide into the meat without resistance, and the internal temperature should reach around 90°C (195°F) for the best texture.