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
Christine Kirchmayer says
I followed your recipe to the letter and these ribs were great. Haven’t been too impressed with other recipes but yet again yours turned out to be fabulous, fabulous, fabulous.
Thanks Nagi!!!!
Nagi says
That’s awesome Christine, thanks so much for letting me know ❤️
Audrey Pace says
Nagi,Would just using dry rub work the same?
Nagi says
Hi Audrey, you could use a dry rub if you prefer!
Gloria says
Hi Nagi, i love all your recipes very much. It is easy to cook and easy to follow the instruction. i am living in china, i cant find Molasses so what can i use instead. thank you
Melissa says
I am smoking 4 racks of ribs as we speak. Do you think I could refrigerate and follow this up with your method with a good result?
Nagi says
I don’t see why not Melissa, love to know how you go!
Cathy says
Omgoodness Nagi!! This was Amazing! Yes it takes awhile to cook & is a little fidley but it is Soo Worth it!
I have to say I have never made homemade BBQ sauce before but it was So easy! And Yummy!
Ok me & my husband have had our fair share of Ribs but my husband said last night as he was eating them ‘These are the best ribs I’ve had by far, no more going to Hurricanes’ Lol 🤭
I think the Apple Cider just brings a real tenderness to the meat & that Cayenne pepper in the BBQ sauce woooot Awakens the senses! I’d probably put 1/2 Tsp of that next time!
Anyway, Thankyou Thankyou, your Recipes Never Disappoint!
I have truly become a more confident Cook because of your Blog and the Hubby is well pleased. God bless, Thankyou
Cathy xxx
Nagi says
That’s so great to hear Cathy!! Thanks so much for the awesome feedback – N x
Kate says
I road tested this recipe midweek to see how it would work for my weekly home cooked meal for 84 yr old neighbour and his son, who stays on weekends. My Hubby raved about the yummiest ribs ever, yet we both agreed too spicy for neighbour. I think my rib racks were much smaller than yours, and even after I halved th cayenne pepper measurements it still packed a punch. It was yummy for hubby and I. I have left over barby sauce which I will use for Sunday late lunch. Again. Thanks Nagi.
Nagi says
I’m so glad you loved it Kate, you have lucky neighbours!!!
Susan says
Hi Nagi. So far every recipe of yours I’ve tried is amazing! These ribs are no exception. You are simply The Best. I’m re-heating leftovers as we speak and wonder do you have a recommendation for best oven temp for reheating? (Side note..you’re Tiramasu recipe is simply the best I’ve EVER had. PLEASE post a banana cream pie recipe. I’m thinking of using the cream recipe from the tiramasu recipe but KNOW you can provide a perfect recipe…PLEASE??!! Our 30 year anniversary is coming up and I’d love to make it for my husband…simply his favorite). Every time I make a new recipe that’s delicious he asks “is that Nagi’s?”
Nagi says
Hi Susan, I’d reheat them covered in the microwave then the oven roast them on a high heat for 5 minutes – not too long otherwise they may dry out ❤️
Putt Georgi says
CANT LEAVE ENOUGH STARS! NEW FAVORITE BABY BACK RIBS AND BBQ SAUCE. THE ONLY ESSENTIAL ITEM MISSING IS A ROLL OF PAPER TOWELS
Nagi says
Wahoo! That’s great to hear!!
Val says
Hi Nagi! Greetings from Maryland, USA! I’ve tried several of your recipes and they’ve been delicious. But this recipe…TOPS THEM ALL! I didn’t have pork ribs but I used pork chops! FABULOUS, just FABULOUS!!! Thanks so much. Love to you, love your recipes and love to Dozier!
Nagi says
WOOT! Thanks so much for letting me know Val!!
Marjorie A. Lane-Mangogna says
ooh! we are the same kind of people! I need a wet cloth after eating ribs!
Your rub and sauce is perfect!
Nagi says
😂 It’s the sign of a great meal!!
Pat says
Nice ribs, and your pup has nice teeth!!! Love your site!!!
Love it, just love it!!!
Your cook book?? Yaaa
Nagi says
Thanks so much Pat!!
Raj says
Hi Nagi
I love your recipes and have made many of them!
In this rib recipe I noticed you didn’t say anything about the membrane/silverskin on the underside of the ribs. I’ve found that removing this is critical for fall off the bone tender ribs. Since I started removing this membrane I’ve never looked back, it makes a huge difference.
Keep up the great work!
Nagi says
Hi Raj, I don’t usually bother as the meat is so tender – but you can definitely do it if you prefer!! – N x
Eha says
A very interesting lesson for me as I rarely cook pork ribs here in Australia and the meat purveyors only seem to have the one kind, sometimes looking meaty and sometimes not. Have never thought of using alcoholic cider tho’ have drunk it since my childhood In N Europe ! Love using molasses and shall taste test your sauce recipe until flavour remains but the sugars I try and avoid are at a lower level . . . should be a lovely exploration 🙂 !
Nagi says
I hope you love it Eha, I’d love to know what you think if you ever give it a go!
Coral says
I’m with you on this one, Nagi. If you aren’t in a mess after devouring them, then you haven’t enjoyed them. Love getting your recipes, reading your commentary and especially Dozer notes. Good luck in your endeavour to do a recipe book. I will be your first customer.
Nagi says
I hear ya!! Thanks so much Coral!
Lee says
I read your blog every day for your recipes and, of course, my Dozer fix! Imagine the smile when I saw the ribs. Just bought a rack of baby backs yesterday. Can’t wait to use this. Messiness awaits!
Nagi says
Ohhh YASSS! I hope you give them a go!
RAELENE WANG says
I have a hint for everyone about ribs, something I learned about a year ago. Removed the membrane from the underside, if the butcher has not, and most of the time it is not. It gets leathery and hard to chew, it keeps fat in, and it keeps sauce out. Insert a butter knife under the membrane, then your fingers, work a section loose, grip it with a paper towel, and peel it off. It really makes a difference.
Nagi says
Great tip Raelene!!
Cat says
I always remove the silver skin off of the back of ribs. I was recently told I could just do a cross hatch with a knife on the skin and you achieve the same result as if it were removed. I haven’t tried it yet but it’s a good tip too.
Cheryl Vollweiter says
OMG, these look so good. It’s Labour Day weekend here in Canada, what a great way to send summer off with a bang. Can’t wait to try these. Love that there’s no fancy ingredients in the rub or the sauce. Bonus!!!
Nagi says
Yes totally! Perfect for Labor Day!
Anthony Ramey says
Can’t wait to try the oven ribs!!!!!!!!
Nagi says
Love to know what you think Anthony!
robert raymond says
I didn’t see this asked yet but is the molasses blackstrap (strong) or regular? thanks
Nagi says
Regular! Thanks for picking that up Robert, fixed 🙂 N x
Carol says
Can I make this recipe using baby back ribs, or would St. Louis style ribs be better? Hoping to make these for our Labor Day weekend.
Nagi says
Hi Carol! Both work just fine, but I find St Louis Style ribs are easier to get an nice even caramelisation of the glaze because of the shape. 🙂 N x