To-die-for Pork Ribs recipe with fall apart meat slathered in a sticky homemade barbecue sauce! These oven Pork Ribs are rubbed with a spice mix, slow cooked until fall-apart-tender then basted generously with the tangy, sweet sauce. Can’t-stop-eating it, finger-licking’ good!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Pork Ribs recipe
If you nibble daintily at a rib, holding it delicately between 2 fingers, and wipe your fingers clean with linen napkins, you and I will probably never be friends.
If you grab them with your hands, devour with gusto, get sauce all over your mouth, smearing up towards your cheekbones, then drop the bones sucked dry of every fibre of meat and sauce so they clatter dramatically on your plate, then noisily suck each and every one of your fingers clean of all that sticky barbecue sauce….
….if that’s you, then you are my kind of people.
And welcome to the pork ribs of your dreams!
These oven baked pork ribs recipe are:
super easy
the meat is tender
ribs are infused with flavour from a rub AND braising the ribs in apple cider;
finished with a simple but incredibly tasty homemade barbecue sauce.
These Oven Pork Ribs are fall apart tender and slathered with an incredible homemade barbecue sauce!
How to make Oven Pork Ribs
Here’s how I make pork ribs in the oven. There’s a few key things here:
Rub for the pork ribs – to add flavour;
Liquid for cooking – this is a key step for this pork ribs recipe! It creates a steamy situation while the ribs slow cook in the oven to keep them nice and juicy. My liquid of choice is alcoholic apple cider (also known as hard apple cider) because as with many things, alcohol adds extra layers of flavour. But there’s loads of other options: beer, apple juice, broth or even water;
Homemade barbecue sauce – Ribs are a bit of an occasion around these parts so using store bought Barbecue Sauce doesn’t even cross my mind. It’s also one of those sauces that’s astonishingly simple to make at home and really is that much better than store bought because it tastes pure and real and doesn’t have that slight artificial edge of store bought. Try it once and you’ll be converted for life!
Baste, bake, baste, bake! The more you baste-bake, the better your sticky barbecue sauce coating on the ribs.
Type of ribs to use
Oven Pork Ribs are ideal for Baby Back and St Louis Style Pork Ribs. It will also work for Pork Spareribs but the oven cook time should be reduced by 20 minutes (as they are less meaty).
🇦🇺In Australia, we do not (yet!) distinguish between various cuts of pork ribs (most are a Baby Back / St Louis style hybrid or they are very skimpy Spare Ribs). There’s also a great deal of inconsistency with how pork ribs are cut between butchers and the big grocery chains (Costco, Aldi, Woolies, Coles).
Just look for meaty pork ribs that are nice an fatty. Avoid the ribs that are cut so close to the bone on both sides there’s barely any meat – miserable eating experience plus it’s criminal to pay for 70% bone!
What you need for Oven Pork Ribs with Barbecue Sauce
And here’s what you need. Nothing unique here, except perhaps the molasses in the barbecue sauce.
I can’t remember where I first saw it, but I added it to my barbecue sauce once then I never looked back. It adds colour and intensity of flavour that can’t be replicated! Truly worth using if you can get your hands on it. If not, don’t fret – substitute with golden syrup or use dark brown sugar instead of normal brown sugar. Similar result!
Barbecue Sauce for Pork Ribs
The barbecue sauce in this recipe is used for both glazing and serving. It is literally a plonk and simmer job. Low maintenance and effortless, and really tastes of pure flavour compared to store bought (says she who has done side-by-side taste testing!).
It will look like we’re making a LOT, with the recipe calling for 1 1/2 cups of ketchup. But trust me when I say you want to have more rather than too little. There’s nothing worse than being stingy when glazing the ribs – you want to slather generously with abundance without worrying about saving some for serving!
(PS And if you’re a sticky BBQ Sauce lover, try this BBQ Brisket and BBQ Beef Ribs next…)
What to serve with Pork Ribs
In the spirit of a Southern barbecue feast, serve up your sticky oven pork ribs with a side of Macaroni Salad and corn on the cob (try the most amazing GRILLED Buttered Corn!).
Other favourites include:
Potato Salad – Classic creamy Potato Salad or for lighter options, no-mayo Lemon Potato Salad and Red Potato Salad with Charred Corn and Bacon
Corn Bread or Corn Bread Muffins (or try these Cheese Muffins)
And for something fresh, try this Tomato, Corn and Avocado Salad or a cooling German Cucumber Salad.
This is a forgiving pork ribs recipe – and it’s loaded with plenty of flavour!
As long as you get nice juicy, fatty ribs (which they typically are), it will be pretty hard to stuff this recipe up! Ribs are a tough cut of meat so they’re made for slow cooking until it’s nice and tender.
It’s quite forgiving with the cook time, unlike some other types of proteins like poultry. So even if you cook it 30 minutes too long, it will still be juicy and delicious.
There is simply no way to look elegant eating pork ribs. Just accept you will have very sticky fingers, sauce smeared on your face and a huge goofy grin! -Nagi x
Watch how to make it
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
More rib recipes
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Oven Pork Ribs with Barbecue Sauce
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 dried thyme
- 1.5 tsp dried oregano
- 1.5 tsp salt
- 0.5 tsp black pepper
Ribs
- 2 – 2.5kg / 4 – 5lb pork ribs (2 racks)
- 3/4 cup sweet alcoholic apple cider (hard cider) , or apple juice (Note 2)
- 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 or cayenne pepper (optional, for spiciness)
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.
Recipe Notes:
- Follow recipe to end of Step 4 (ie 2nd baked uncovered to make Rub crusty)
- Brush bony side of ribs with sauce, then cook on BBQ indirect heat on high (bony side up) with lid down for 5 minutes.
- Flip so meaty side is up, baste, cook with lid down for 5 minutes. Repeat 3 times until you have a nice caramelised glaze!
Nutrition Information:
Pork ribs recipe originally published January 2016. Updated August 2019 with new photos, improved recipe, brand new video and new Life of Dozer section added!
Life of Dozer
He doesn’t need a 4 leaf clover for luck. He was BORN lucky….. at least, from the moment he became MINE!! #spoiltbrat #wantfornothing #PrinceDozer
Wendy Hamilton says
Hi Nagi, this is a great bbq sauce, but I must admit I amped it up just a bit. My Mother in law seemed to be partial to whiskey she put in so many things from chili to baked beans and it really kicks it up. I thought why not so I added it to your bbq sauce. And I must admit my m in l was right as usual. Thought I would share.
Nagi says
Sounds great Wendy, I’ll have to try it!! N x
Dianna says
I REALLY like smoky ribs and I don’t see anything about using smoky paprika or smoke liquid. Would it be a problem to add some liquid smoke or use smoked paprika to the recipe? Ribs in the oven are almost always more tender so avoiding the BBQ is fine but I think I would really miss the smoky taste. Have you tried adding smoked paprika or using liquid smoke in this recipe?
Nagi says
Hi Dianna, you can definitely add smoked paprika and liquid smoke to the BBQ sauce if you want to get that smokey flavour! N x
Diandra says
Love It
Nagi says
Thanks so much Diandra! N x
Serge Poutilie says
Great!
Clear described!
Tasty! Very Tasty!
Thank YOU, Nagi!
Amy Morgan says
Great!
carol a hayes says
sorry when you say 1.5 ts spoon how much is that or 2.5 tsp spoon thank you
Gesselle says
Is there any way you could possibly give me the recipe for the older bbq sauce? My family Really LOVED It. 🙏🏼
Gesselle says
Hi, I’ve used This recipe a couple
Times and am supposed to make these for The Super Bowl. Everyone LOVES them, I was wondering though did some ingredients for the sauce change? I remember using honey and molasses, Large chunks of onion and Dijon mustard
Nagi says
Hi Gesselle, I’ve updated the ribs with an easier recipe that’s even better then the first! Enjoy N x
Ed Reiss says
Is there a way to get the old recipe with the onions and when you had basalmic vinegar?
Serene says
This was soooooo good! I will never cook ribs any other way again (unless it’s another of your recipes)! I had no cider, no juice and used water and it was still delicious! Thank you Nagi! xx
Nagi says
I’m so happy it still worked out for you Serene! N x
Danielle says
Second time I’m making these, using pale ale as no cider, works well. Last week made the beef and pork meatballs with sweet and sour sauce and adding a few extra ingredients to leftover sauce to make the BBQ sauce.
Nagi says
Perfect Danielle!!
Bobbie Cullingford says
My son requested ribs for Christmas Eve and this recipe was a huge hit. Served with your lemon potato salad. Can’t wait to make it again. Thanks 🎅🎅
Dennis Toth says
Hi Nagi
I enjoyed your recipe and a number of your other recipes, (no Knead rolls and cinnamon rolls), very simple ingredients. We cook the same girl. Big hug to you and please give dozer a hug for me.
Your friend from Canada
Dennis
Nagi says
Thanks so much for the awesome feedback Dennis!!
Ashley says
I am writing this review as I devour these bad boys!! Amazing aroma while baking and even better taste. Even my picky toddler who never eats anything says they’re good. I used country style ribs because that’s what I had and they’re just fantastic.
Nagi says
Perfect Ashley, that’s so great to hear!
Steve says
Awesome !!!
I cooked just 1 kg of ribs so cut the recipe by 1/3 except the cider and used 1/2 cup which kept everything nice and moist.
The ribs were finger-licking / bone-sucking delicious.
GREAT!
Nagi says
Wahoo! I’m so glad you loved them Steven!
Sue Dalitz says
Just made the sauce for tomorrow. YUM!! If I don’t use it all will it keep? Thinking it would……. fridge?
Nagi says
Hi Sue, yes just keep it in the fridge or freezer – N x
dani says
hi nagi
what happens if you use blackstrap molasses?
thanks
Dani says
hi mark. what happens if you use blackstrap molasses ?
Nagi says
That’s fine Dani – N x
Dani says
Nagi* sorry auto correct!
Teale says
Made this tonight with some super meaty ribs but I think I should have cooked them in the oven for another 40mins during phase 1 of the recipe to make sure they’re really soft before glazing them up. But the flavour was just fantastic! Have been requested to make them again (and soon!) 😆 Your recipes are just so amazing Nagi!
Nagi says
Hi Teale, the meatier they are the longer they will take. I’m so glad you enjoyed them anyway!! N x
Jeff says
Nagi, please, please, please let me use a passage from your recipe for “Oven pork ribs with bbq sauce” it’s the paragraph that says “if you nibble daintily at a rib holding it delicately between two fingers etc, etc…… that made me smile and think of a few friends of mine that I’d like to smear the sauce all over their faces. Oh, and I don’t know if you remember me, I complained about “Cup” measurements? I’ve bought some “cup measures” lol😜😜😜😜😜many thanks and keep those recipes coming 🌹🌹🌹🌹🌹
Chris says
First time post but I’ve already tried a lot of different recipes and love it!
I’ve already made these twice and am thinking about making them for an upcoming party.
Would it okay to go up to the part where you remove the foil and bake until the rub is crusty, then refrigerate and continue the next day? I live in Japan with tiny ovens so doing this would help me get food out quickly. Thanks.
Nagi says
Hi Chris, I’m so glad you love them! Yes you could definitely make them before and then bake them on the day! – N x