Description
Tender oven-baked pork ribs coated with a flavorful homemade dry rub and glazed with a rich, sweet and tangy barbecue sauce. Slow-baked to perfection, these ribs develop a crispy crust and a thick, sticky glaze that makes them irresistible.
Ingredients
Scale
Rub 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 if you prefer no spice)
- 1.5 tsp dried thyme
- 1.5 tsp dried oregano
- 1.5 tsp salt
- 0.5 tsp black pepper
Main Ingredients
- 2 – 2.5 kg (4 – 5 lbs) pork ribs (2 racks)
- 3/4 cup sweet alcoholic apple cider (hard cider) or apple juice
- 1 tbsp olive oil
Barbecue Sauce Ingredients
- 1/2 cup apple cider vinegar
- 1 1/2 cups tomato ketchup or Aussie tomato sauce
- 1/2 cup water or 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
- Prepare and rub the ribs: Combine all the dry rub ingredients in a bowl and thoroughly rub the mixture onto both sides of the pork ribs, focusing mostly on the meaty side. Set the ribs aside to marinate for 20 minutes or refrigerate overnight for deeper flavor.
- Preheat the oven: Set your oven to 160°C (320°F), suitable for all oven types to ensure even cooking.
- Bake ribs covered: Place the ribs in a single layer on a baking tray and pour the apple cider underneath them. Cover tightly with aluminum foil and bake for 1 hour and 30 minutes or until the ribs become tender.
- Crisp the rub: Remove the foil, increase oven temperature to 180°C (350°F), drizzle olive oil over the ribs, and bake uncovered for another 15 minutes until the dry rub forms a nice crust.
- Prepare baking tray for glazing: Line a new baking tray with foil and either baking or parchment paper for easy cleanup.
- Transfer ribs: Remove ribs from the oven, place them onto the prepared tray, and pour any accumulated juices from the original tray over the ribs.
- Flip ribs and apply sauce: Turn ribs so the bony side faces up. Generously slather them with the prepared barbecue sauce and bake for 10 minutes to begin glazing.
- Flip and glaze again: Turn ribs over so the meaty side is up, apply another layer of barbecue sauce, and bake for 5 more minutes. Repeat this flipping and glazing process 2 to 3 additional times to build a thick, sticky glaze.
- Serve: Cut the ribs into individual or grouped rib portions and serve hot with the remaining barbecue sauce on the side.
- Make the barbecue sauce: Combine all barbecue sauce ingredients in a saucepan. Simmer over medium heat, stirring occasionally, for 45 minutes until the sauce thickens.
- Adjust seasoning: Taste the sauce and adjust sweetness using brown sugar or honey, salt to preference, and acidity with vinegar. Use this sauce for glazing and serving the ribs.
Notes
- For a milder flavor, omit the cayenne pepper from the rub and Tabasco from the sauce.
- Apple cider can be substituted with apple juice if you prefer a non-alcoholic option.
- The apple cider vinegar adds tanginess to the sauce; adjust amount to your taste preference.
- Use original molasses for richness; blackstrap molasses is more bitter and less sweet.
- Check tenderness by inserting a fork; ribs should be tender but not falling apart.
- Prep Time: 25 minutes (including marinating time)
- Cook Time: 2 hours 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Oven pork ribs, BBQ ribs, homemade barbecue sauce, baked ribs, tender ribs recipe, sweet and tangy ribs
