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
Sandra says
This was easy and delicious. Thank you.
Gary says
Hi Nagi, I love this recipe and have used it numerous times. Lately we’ve been using a tamarind (with honey tomato chilli and soy sauce) based sauce which isn’t as sweet but has a nice tangy flavour. An alternate sauce might be a helpful note for your readers. I’ll add a link to the one I use.
Kim Focas says
Hi Gary, yes please could you share the link for this?
Gary says
Hi Kim, Here it is: https://www.goodhousekeeping.com/food-recipes/a36323517/tamarind-glazed-ribs-recipe
Antonia de Guzman says
Another one of your recipes added to my collection. Cooked this in the oven for our Easter family lunch and they were delicious. Grandchildren still looking for leftovers the day after. Substituted molasses with brown sugar. Will definitely make it again for family gatherings. Thank you for sharing.
Nagi says
I’m so happy your family enjoyed it Antonia! N x
Connie says
Oh my goodness. And that is what the ribs were. Thank you for your directions. They were spot on. I added a little smoked paprika to give the ribs a smokey taste and smell.
Helen H says
I made this bbq pork ribs in the oven. It is delicious, the meat is tender, moist, with perfect texture !!! The bbq sauce is also very good.
Helen says
I made this bbq pork ribs in the oven. It is delicious, the meat is tender, moist, with perfect texture !!! The bbq sauce is also very good.
Liz says
Hi Nagi, Love your recipes!! I have converted most of my family to your website! Do you have a substitute for worcestichire sauce in this recipe? My daughter is allergic to fish (and it has anchovies!!). Thanks.
Nagi says
You can sub in balsamic vinegar in this Liz! N x
Analise says
Going to try tese this weekend will this work with beef ribs please?
Nagi says
Here is the recipe for beef ribs Analise! https://www.recipetineats.com/bbq-beef-ribs-slow-cooked/ N x
Analise says
Thankyou ❤
Sharon Beverly says
I am making this recipe today. The ribs are resting in the ‘fridge with the rub on them now. My question is: Can I bake the ribs and freeze them BEFORE putting the BBQ sauce on them? I think the sauce would be better put on during the reheating process after thawing. Thanks in advance for your advice /opinion.
Nagi says
I would put some sauce on them before freezing them Sharon, which will help protect them from drying out in the freezer. Then I would add more sauce when reheating! N x
Sharon says
Hi again, Nagi! I have a food saver vacuum sealer which sucks the air out before freezing food. Would that make a difference in whether the ribs would dry out without BBQ sauce on them prior to freezing?
Finn says
“Superb ribs!” – my Dad
Jane says
Making this and ketoizing it for a 3rd time. I double the bbq sauce to use for the week it so good. Nagi I LOVE how you provide recipes and all the info, subs, storage tips etc. Most often all my questions are answered when I read the notes. There is one (and only one) thing that would make your site better imo. When I’m searching, menu planning or doing 2 or 3 (or more) of your recipes at the same time, it doesn’t open up a new page so I often have to back track. I end up finding and opening another page or using multiple devices, but wanted to mention in the event it’s a possible modification. Thank you for your outstanding work! Hands down my favourite recipe site!
Nagi says
Ho Jane – that’s a setting on your browser not my website – change the settings so that when you click a link it opens in a new tab! N x
Christine Kirchmayer says
I was never a huge fan of ribs as I always found the sauce to be either too bitter from the vinegar or way to sweet. This recipe I found to be a perfect balance with just the right amount of heat from the cayenne pepper and has made me a rib fan – which makes hubby happy cuz he lllloves ribs.
Yet another winner.
Thanks Nagi!!
Rebecca G says
Made and loved by two very hungry ( and discerning) teenage boys – served with rolls, coleslaw and pickles – apparently I went too heavy on the Tabasco 🙂 for the sauce but husband was not complaining – just made him drink more beer !
Nagi says
Always a good result if it involves more beer!!! N x
Patricia Boluk says
Wow! these ribs are the best! I will no longer order Any ribs from Any place ever again. Needs time and planning but is SO worth it. Thank you so much. BTW I like brown food, too!
Nagi says
Brown food totally ROCKS!! N x
Kezza McD says
Sooo easy & delicious. I used honey instead of molasses & the flavour was amazing. Served with chat potatoes & the sweet potato salad. Thank you Nagi xx
Gina says
Hi Nagi,
Another question, can I use honey in place of molasses for the sauce? Thanks!
Nagi says
Yes you can Gina. N x
Gina says
Hi Nagi,
Will this recipe work if the rack of ribs has already been cut into individual ribs? What adjustments do I have to make? Thanks!
Connie says
Oh my goodness. And that is what the ribs were. Thank you for your directions. They were spot on. I added a little smoked paprika to give the ribs a smokey taste and smell.
Dyann says
First, I can drink the BBQ sauce. The ribs were tender and juicer then ever. I did the rub over night and replaced whiskey with the cider for a deeper flavor.
ossie says
OMG!!!!!! Ever since I discovered your site, I’ve been enjoying your recipes, but this one … WOW!!!
Way beyond five stars.
Yes, it’s time consuming, but soooo worth it.
Didn’t have molasses, substituted with silan (date syrup), and I think I’ll stick to the substitution…
Also used for the sauce Heinz ketchup with Tabasco, so the spiciness came out just right.
Thank you, thank you, thank you, Nagi!!!
Nagi says
You are very welcome Ossie!! N x
Laura says
Can I just say this recipe was soooo easy to follow. I have never made ribs like this before and they tasted amazing, my hubby said best he had ever tasted. even my 3 year old helped me make it and ate them too.