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
Candice says
Hi Nagi me again! if I double the recipe will affect cook time? And do you think I could cook the ribs in the oven the day before and bbq then then next day? My son requested this for his bday!!!!!
Nagi says
Hi Candice! I think you are in Australia and in which case, I recommend making them on the day if you can because our ribs are quite a bit less fatty than ribs in America, just because of the way our butchers cut them 🙂 So they will be a bit less juicy if made the day before then BBQ’d the next day – but not much different so for the convenience, if it’s really rushed on the day, then yes go ahead! It will probably take about 15 to 20 minutes longer in the oven if you double the batch, if you have them on different shelves. happy birthday to your son! N x
Candice says
Thanks Nagi!!!!!!
Yes I’m in oz! My son will be very happy this is his favourite!!!! Xox
Laura says
Wow another Nagi triumph! These were amazing and that bbq sauce is so yummy. My friend said it was the best home cooked meal she has ever had. Will definitely be having these again!
Nagi says
I’m so glad you enjoyed this Laura! Thanks for letting me know – N x
John says
Just had a few family around for this one and they all want the recipe! Yum!
Candice says
NAGI NAGI NAGI NAGI!!!! You did it again!!! OMG you know its good when your 5 year old wants it for Kinder lunch tomorrow!!!! Thank you for sharing your awesome recipes!
Nagi says
WOAH!!! Your lucky kid, I wish I got sent to school with ribs!!! 😂
Vim says
Just made this for dinner – it was so yummy!!
Thanks Nagi for another amazing recipe.
Tsae says
Are you supposed to marinate the ribs and cidar first? Then put on the dry rub?
Nagi says
Nope! Please follow the steps in the order listed! N xx
Lina De Marco (Palmiotto) says
Hi Nagi,
Well, a blast from the past. Googling for recipes like I do most of the time. Started on this last night and I just noticed your picture as I referred back to it today. Small world…even in cyberspace! I’ll let you know how my kids rate my cooking tonight. Heading to LA next week, might check out Animal restaurant.
Nagi says
Too funny! 🙂 Oooh, love to know if you check out Animal restaurant! N xx
Melanie Smith says
Hi Nagi. Never cooked ribs before but you’re my go to for any recipe. Marinaded for 24 hours and ribs are in the oven. Can’t wait! About to make the sauce. I have no doubt they’ll be amazing! x
Nagi says
Hope you love it Melanie! N xx
Linda says
Oh my gosh when that sauce cooks down it is delicious! Just wondering though about what you are mean by this step: Divide apple cider between the foil parcels. Are you saying pour the beverage that goes into the sauce on the ribs as well? Or are you talking about putting the sauce on the ribs in the foil? It appears I am the only one having trouble with this! That figures!
Nagi says
Hi Linda! I just mean between each rib – a sheet of foil for each rib 🙂 Cider appears twice in the ingredients – once in the sauce and once to pour over the ribs so they braise in the cider 🙂
Steven says
Another wow!!!! Reminds me of some of the delicious ribs & wings I had in places like Charleston & Savannah. I love how you guide us unprofessional cooks in the way you write the recipes. Thank you. 🙂
A says
Hi Nagi,
I’m not a big fan of pork, so just wondering if i could make these with beef ribs in the slow cooker?
Nagi says
Pleased to hear you enjoyed it Steven, thanks for letting me know! N xx
Marg says
Dear Nagi, made this last night and it was a HUGE hit. Served with mash potato to soak up the delish sauce. Had to use more sugar than I like to counter-act the vinegar sharpness. Next time will just use less balsamic vinegar, what do you think? BTW Nagi, one of the great things I love about your recipes is your substitute suggestions.. always very helpful. Once again, thank you for sharing a delicious easy fool-proof recipe! Marg
Nagi says
I’m so happy to hear you enjoyed this Marg! Yes definitely adjust the sugar to your taste 🙂 I thought the balance was right to my taste – though the brand of balsamic used will affect this recipe in terms of sharpness of the balsamic. Super pleased you enjoyed it though! N xx
Jane says
Hi Nagi!
I impulsively bought pork spare ribs (because they were on special!). Can I use this recipe still? Would I need to change the cooking method? Might be a dumb question sorry!!? Still very much enjoying your recipes! I make a new one every week (along with some favourites) and they are always amazing! Thanks so much!
Nagi says
It’s not dumb at all! Absolutely, this is a terrific recipe for spare ribs. Thank you for trying my recipes, I love that you’re enjoying them! N xx
Jane says
These were great Nagi! Especially that sauce! Thanks for replying to my SOS!
Nagi says
Whoot whoot! So glad to hear that Jane, thanks for letting me know! N xx
Dillon Paul Smith says
I was wondering how long it would take to cook two racks at the same time in the oven? This is my first time cooking them in an oven and I don’t want them to be undercooked.
Nagi says
Hi! Do you mean doubling the recipe? This recipe is for 2 racks 🙂
Jane says
cant wait to make a few dishes they look fantastic
Nagi says
Thanks Jane! Hope you do try some! N x
ruth robinson says
Bloody beautiful Nagi!! I’m making them for second time tonight. It’s a pity ribs are so expensive! I love all your recipes ? keep em comin’ . Thanks, ruth
Nagi says
I KNOW right?? It’s a killer! The cheapest is Asian butchers 🙂 Especially if you get the short end of the ribs – they are usually around $15/kg 🙂
Vanessa Smith Whitford says
Would this sauce work on chicken do you think?
Nagi says
YES YES YES! 🙂 N x
Andrea says
Made these last night to have while we all watched State of Origin and they were a big hit with everyone! Was the first time I’ve ever attempted pork ribs, so I was a little nervous about how they would turn out but they were amazing. So much flavour – will definitely be a regular on the menu from now on. Thank you Nagi for making me look good by using your recipes once again!
Nagi says
YESSSSS! So glad you enjoyed this Andrea!!!! But more importantly – Blues or Maroons??? Were you celebrating or drowning your sorrows? 🙂
Andrea Anderson says
I was the only Maroons supporter amongst a heap of Blues boys – so I had bragging rights over the result & the ribs?
Nagi says
So it was great night for you and not so great night EVERYONE ELSE including me!!!!
Marji says
I made this recipe last night, but I had boneless country style ribs I had to use. They came out great, falling apart a bit when I took them out of the foil, so I am anxious to try this again with regular bone-in ribs. The sauce was wonderful. I was afraid it was going to be too sweet, but it wasn’t–I did add more Tobasco than called for. Also, I did simmer the sauce longer, and after I started trying to fish out the onions, I gave up and used an immersion blender. Thank you Nagi!
Nagi | RecipeTin says
WOO HOO!! So glad you liked it Marji!! The sauce definitely isn’t too sweet, I am more of a savoury gal and am not a fan of sauces that are tooooooo sweet, which many BBQ sauce recipes are 🙂 Thanks for your message!
Sabrina says
These look mouth watering!! Your bbq sauce sounds really delicious too! I’m sure the balsamic would give it awesome flavor!
Nagi | RecipeTin says
Thanks so much Sabrina!!
stacy says
Hi Nagi!
I frequently make your recipes and they are all delicious. These ribs were no different….delicious and soft like butter! my husband could not stop moaning. I have a question…the recipe made quite a lot of sauce and I have extra. I cant bear to get rid of it. Do you have any ideas what else I could do with it, or do you think it would freeze well?? Thanks! Can’t wait to try the rotisserie chicken over scalloped potatos tonite!
Nagi | RecipeTin says
Yeeha!! So glad you loved it Stacy!!! The sauce will keep for 1 week. A great way to use it is to brush it onto thigh fillets and bake them – SO GOOD!!! Or serve on the side of any cooked meat that doesn’t have loads of seasonings!! OR cook breast fillets then shred them and toss in the sauce – serve on rolls!