Oh boy. Talk about finger lickin’ good! Serious flavours, fall apart meat and though it takes time to cook, these Oven Baked Ribs are very fast to prepare and it’s all made in one pan, even the sauce!
Australia is known for many great foods, but smokey, fall apart, juicy ribs is not one of them. We simply don’t have the equipment needed, nor the generations of experience and knowledge that the masters of barbecuing in the US have.
Real barbecue ribs is an art and it’s not something that everyday home cooks can manage at home.
So to make great homemade ribs at home, I think it comes down to the sauce. Yes, the rub is important, as is the cooking time and method. But ultimately, even if you cook the ribs perfectly, if the sauce is mediocre, it’s so disappointing.
Looking how tender the meat of these ribs are! And the colour of the Chipotle BBQ Sauce glazing the ribs!
Over the years, my family and I have tried and critiqued dozens of BBQ Sauce recipes.
“Too sweet,”, we’d say bluntly. “Not spicy enough.”, “Too thin, it has to be stickier.” “Did you put cinnamon in that?? It tastes weird.” “This tastes flat. You’ve gotta get the balance right.” “There’s something wrong with this, I can’t put my finger on it, but it just isn’t right.”
And the worst – “Is this store bought BBQ Sauce???” (PS It was one of my attempts, and NO it was NOT store bought!!).
I think this Chipotle BBQ Sauce has a great balance of flavours. Sweet – but not too sweet (I find many recipes by American celebrity chefs far too sweet), a bit of tang and kick of spice. The Sauce is poured over the ribs and baked so it becomes deliciously thick and intensifies in flavour because it mixes with the cooking juices. By the end of the roasting time, the ribs are coated with a thick layer of Sauce which becomes a “jam-like” consistency.
I’ve added some notes in the recipe for alternative ways to make this because I use this same recipe to cook the ribs various ways.
Are you ready to get down and dirty and get stuck into these ribs??!!
– Nagi
More rib recipes
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Fall Apart Oven Baked Ribs with Chipotle BBQ Sauce
Ingredients
Rub
- 1 1/2 tbsp sweet paprika
- 1 tbsp salt
- 1 1/2 tbsp garlic powder
- 1/2 tbsp black pepper
- 1 tbsp onion powder
- 1/2 tbsp cayenne pepper
- 1/2 tbsp dried thyme
- 1/2 tbsp dried oregano
Ribs
- 5 lb / 2.5 kg American style pork ribs , cut into individual ribs (to fit into one baking dish)
- 1 bottle dark beer (About 12 oz / 375 ml. Stout, porter or a dark ale)
Chipotle BBQ Sauce ("Sauce")
- 14 oz / 400g can crushed tomato
- 3.5 oz / 100g can Chipotle in Adobo Sauce , chipotle and sauce (1/2 a standard can) (Note 1)
- 1 large onion (brown, white or yellow), diced
- 2 garlic cloves , minced
- 1 tbsp tomato paste
- 2 tbsp brown sugar
- 1/4 cup white wine vinegar (or 2 tbsp normal white vinegar + 1 tsp sugar)
- 1/3 cup Worcestershire sauce
- 2 tbsp Tabasco sauce , or other hot sauce. Adjust to taste.
- 1/2 tbsp salt
- Black pepper
To Serve
- Fresh coriander/cilantro leaves
- Lime wedges
Instructions
- Combine the Rub ingredients in a bowl.
- Pat the ribs dry, then rub with the Rub. If time permits, refrigerate, covered, for at least 2 hours or overnight.
- Take ribs out of the fridge, place in a large baking dish in a single layer (squished is ok, they will shrink slightly).
- Preheat oven to 160C/325F.
- Pour beer into the baking dish and cover with a lid (use foil if you don't have a lid). Place in the oven and cook for 1 hour.
- Meanwhile, make the Sauce.
- Take out of the oven and remove lid. Pour the sauce over the ribs, then return to the oven (uncovered).
- Bake for 45 minutes to 1 hour 15 minutes, turning once or twice, until the ribs are cooked to your liking. The meat should be very tender and comes off the bone easily, and the sauce should be thick and "jam-like". If the pan starts looking dry, add a splash of water.
- To finish the ribs off, grill/broil for 5 to 10 minutes to get a nice browned finish on top (this is an optional step).
- Serve, garnished with fresh coriander/cilantro leaves and wedges of lime.
Sauce
- Blend or process the canned tomato in a food processor, Chipotle in Adobo Sauce, onion and garlic.
- Stir through remaining ingredients. Set aside until required.
Recipe Notes:
a) Stop at step 5 (ie. after roasting in beer for 1 hour). Then when ready to serve, pour the Sauce over and roast (you can make the Sauce in advance and leave it in the fridge, it won't lose its intensity if kept raw); or
b) Cook the ribs for 1 1/2 hours, covered, just with the beer. Simmer the Sauce in a saucepan for 15 minutes until thickened (you may need to increase salt doing it this way so make sure you taste test). Then dip the ribs in the Sauce and grill on the outdoor BBQ. Because the Sauce is not roasted for a long period of time, the intensity of the Sauce does not seem to fade as much. 3. Nutrition per serving.
Nutrition Information:
Hi Nagi,
I’m a novice cook at best & thought I’d give these a try. I followed the recipe to the T but my sauce never thickened? I reviewed the recipe over & over but can’t figure out what went wrong.
After cooking in the beer are you supposed to drain out the liquid (because there was quite a lot remaining in the pan.) Regardless, though they didn’t come out as spectacular looking as yours they were still amazing & the sauce was so yummy! I made an extra batch of sauce to use on Chicken or fish.
Ana from the USA.
Hi Ana – that’s odd! It bakes for so long the liquid should definitely evaporate to the point that that you end up with a thick sauce. is your oven weak? Also, the temperatures I provide are for a fan forced oven so if you have a normal one, crank it up by 10 or 20 degrees.
I’m glad it was still yum though! And no, you aren’t supposed to pour the beer liquid out, that is part of the flavour. Oh, and the other thing is that I didn’t use all the sauce, there was still plenty left in the pan, I just used enough to coat each rib 🙂
Also, did you make it in a metal or cast iron baking dish? Glass doesn’t tend to work as well, I have had that problem before with another recipe where the liquid didn’t evaporate enough when I baked it in a glass dish. 🙂
My son who lives in Atlanta is a pitmaster with a smoker bbq that can do 12 turkeys or 15 pork butts at one time. For Thanksgiving he smoked 46 turkeys for the people in his church. He roars at my recipes for pork bbq cooked in the slow cooker. “Oh Mom!!! You need a proper smoker!”
He’d change his mind if he saw your ribs!
NO!!! Are you serious? I am SO JEALOUS!! Aaaaawwww…..you have a REAL smoker in your family! I am literally green with jealousy!! When are you going to share one of HIS recipes?? Obviously not the BBQ’d meats but how about his rubs and sauces?? 🙂
I wish I could make this and try my ways with quality fresh pork meat, unfortunately that won’t happen, I don’t know where I could get ready pork ribs, I would have to buy a whole living pig and find somebody who would want to make his/her fingers dirty and cutting the gorgeous meat. Finding pork in India is truly a task…
That’s a hot recipe Nagi, I want!!!
hi Helene! I make this with beef ribs too! The sauce goes great with beef – just bake covered for an extra 30 minutes ‘case beef ribs are bigger than pork ribs! 🙂
Oh wow those ribs look mouth-wateringly good! I’m going to try this recipe in the weekend, another trip to Harris Farm. I bought a bottle of chipotle sauce from there but I think it would be way too hot. Thanks for the inspiration! 🙂
Thanks Jo! I hope you enjoy it!! 🙂
Oh my Nagi, those look incredible. They would rival any Texas bbq ribs. You have me drooling over them at 8am 🙂
Thank you Janette! You’re so sweet 🙂
Happy Australia Day !These pork ribs look absolutely delicious Nagi! Perfect! Can’t wait to try the sauce, great use of chipotle peppers in adobo sauce! Pinned!
Thanks Mira! LOVE Chipotle in Adobo, so glad you approve!! 🙂
I love this recipe! The ribs are so succulent, beer is such a great addition to pork. Your chipotle BBQ sauce is brilliant Nagi. There is a tin of chipotles in adobo sauce in the pantry and now I know what to do with it, thanks to you 😀
YES Merryn, this is what you should use the Chipotles in Adobo sauce for!! 🙂
I don’t think I have ever found a place in Australia that does ribs as good as the US does – and I definitely have never been game enough to make them myself before either! After seeing your recipe Nagi, they are something I am now inspired to make… all that chipotle sauce is making my mouth water.
Thanks Thalia! Yes, barbecue ribs in Australia are a poor comparison to the US….but I console myself by making these!!
A finger-licking, mouth wateringly good recipe… and not too dissimilar to how I do mine! Now please pass me a rib! xo
Oooh, I’m popping over to check out your recipe Lizzy!
Happy Australia Day! And oh my, what a way to celebrate! Nagi, you’ve really out-done yourself. Everything you make looks so finger-licking good, but a great ribs recipe always get’s me right here (tapping my heart). Your spice rub is perfection and your BBQ sauce is divine! If I only lived close by, I’d be knocking on your door for a seat at your table. P.S. I would require lots and lot of napkins – there’s no shame in my game when I eat ribs 😉
I agree Kathleen, ribs are all about getting messy!! the messier the better 🙂 Hmm, I just realised, all my favourite foods are messy!
Nagi, ok, three things about this recipe I absolutely love!!! first, the dry rub (freaking love this), secondly, I agree, it’s all about the method of cooking and the sauce. . and your Chipotle BBQ Sauce looks insanely delicious . . and third, oh my gawd, these ribs look SO good!!! like I want to grab them. . now!!! Wow!!! I want you to come to my house to cook!!! 🙂
Thanks Alice, you’re so sweet!! 🙂
It’s just not nice what you put us through!! I want to climb through the screen and eat the whole tray! This is winner, Nagi! Fantastic!
Thanks Annie! I do love these ribs 🙂 And yes, I find it hard not to eat the whole tray!!
Fabulous ribs!!! I will have to try your recipe!!!! And as always stunning photography!
Thank you Mila!
Thank you for this ‘perfect’ sauce recipe, Nagi! I feel like I can trust it as your family have so thoroughly critiqued all those attempts over the years! 😉
Actually, I only grew to love ribs when I lived in Australia. They are just heavenly when done well. Something tells me I’d be in heaven if I followed your recipe, too! 🙂
Helen, it seems like you discovered alot of “new” food here in Australia! Glad you did a stint here!! Actually, I don’t have memories of great ribs in the UK. So you’ll need to make them yourself to get your fill!! 🙂
I’m really picky about BBQ sauce too. I trust you completely and am SO excited to try these ribs AND this sauce. Yippee! I think I’ll use Super Bowl Sunday as an excuse to make them ASAP.
Thanks Marissa! These are perfect Super Bowl Sunday food!! 🙂
Hope you still had a great day – Nagi – I just heard that the cricket had to be called off. These look fabulous – YUM.
Thanks Rachel!! Australia Day was truly wet and miserable – oh well! Shouldn’t complain, this summer has been FABULOUS! 🙂
These look fantastic! I must say I make some pretty dang delicious ribs myself and have been wanting to learn to make a sauce from scratch! I usuall start with some store bought and I adjust it to what has become “my world famous sauce” (i can say this because I have freinds and co-workers from all over the world! 😉 I am like you in that I don’t care for too sweet and a sauce that’s too spicy ruins the pleasure of tearing the meat off the bone and enjoying that finger lickin good, all over your face meal because the heat is too much! Plus, they MUST be fall off the bone tender!! I boil and then bake my ribs and can never seem to get them to a grill! They are either gone so fast because everyone is waiting for them or they are just falling apart becaue they are so tender! My next batch though, I am trying this recipe!! I love your recipes as well as your friends pages too!! Happy Australia Day!!
Thank you Bruce, I am so glad you are enjoying our recipes! I absolutely agree with you that the sauce shouldn’t be too sweet or spicy 🙂 And FALL OFF THE BONE tender goes without saying!! 🙂
Get outta town! JUST LOOK AT THAT! My sleeves are up and my hands are ready to DIG IN!!!
Thank you Kayiu!! Just reach into your screen and grab some 🙂
I love BBQ Ribs ! I can feel how delicious it is when just reading the sauce ingredients.
Thanks Elaine!! I have to say, they are pretty darn yum. I really had to force myself to stop scoffing them down!! 🙂
Happy Australia Day, Nagi! These ribs look absolutely amazing, as always! One pan, huh? I have not excuse not to make it!
Thank you Shinee!! They are absolutely moorish, it took alot of self control not to eat them while I was photographing!! 🙂