Roast Barbecue Pork Ribs

These oven roast barbecue pork ribs are cooked low and slow and have the most incredible coating and sauce!

What could possibly be wrong about sticky slow roasted bbq ribs served with a roasted onion BBQ style dipping sauce and not a BBQ in sight.

Oven Roasted Pork Ribs!

There are some folk that are determined outdoor cooks and will fire up the BBQ in the depths of winter. I am not that cook!

These ribs are cooked in the oven and what they lack for in smoke they more than makeup for in the rich crispy “bark” formed on the outer flesh.

They are also fall off the bone tender thanks to spending 5 hours in the oven.

And that sauce, yes you gat a sauce too! A from-scratch bbq sauce that gets its body from the onions that the pork has been sat on.

Whilst the cooking time is long, the pressure on your time is very little. Just the odd few minutes here and there so you can go about your day.

What could possibly be wrong about sticky slow roasted bbq ribs served with a roasted onion BBQ style dipping sauce and not a BBQ in sight.

The Secret to Juicy Tender Ribs.

In modern society, we often associate time with difficulty when cooking.

However, there are some recipes that just need time and cooking the perfect ribs is one of them.

These ribs, my slow cooker char siu ribs, my smoked BBQ ribs all rely on time.

This time breaks down the connective tissue and sinew in the ribs. As a result of this, you end up with really tender and soft pork on your ribs.

You can accelerate this time by cooking in a pressure cooker as I do with my Chinese Spare Ribs.

But the consequence of this is that you do not get that wonderful bark associated with BBQ ribs.

What could possibly be wrong about sticky slow roasted bbq ribs served with a roasted onion BBQ style dipping sauce and not a BBQ in sight.

Recipe Hints and Tips

The first step in my recipe is to remove the membrane from the bottom of the pork.

There are two schools of thought on this, I am firmly on the side of flavour. Removing the membrane helps the spread of flavour as far as I am concerned.

I can not detect any difference in fat retention with the membrane on which is the argument for not removing.

As you can see from my video it is not too difficult.

The two-stage dry rub may seem unusual but I do not like leaving salt on meat overnight.

It drives out liquid leading to much drier meat as it starts to cure the ribs.

On the ingredient front, there should be nothing that causes any confusion with the exception of black treacle.

If you are from Europe this should be available, if you are in the US and possible Australia then sup for Molasses.

As for serving, I go for potato wedges every day of the week, primarily because I love dipping them in that rich deep sauce!

What could possibly be wrong about sticky slow roasted bbq ribs served with a roasted onion BBQ style dipping sauce and not a BBQ in sight.
Slow Roast Barbecue Pork Ribs Recipe

Slow Roast Barbecue Pork Ribs Recipe

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 5 hours
Additional Time: 15 hours
Total Time: 20 hours 10 minutes

These slow cooked oven roast BBQ pork ribs may take a while to cook but the intensity of flavour and tenderness of the pork make it worth it!

Ingredients

  • 800 g Ribs
  • 4 Onions

Dry Rub 1:

  • 1 Tsp Hot Hungarian Paprika
  • 1/2 Tsp Sweet Hungarian Paprika
  • 1/2 Tsp Garlic Powder
  • 1 Tsp Brown Sugar
  • 1 Tsp Dried Oregano
  • 1/2 Tsp Ground Cumin
  • 1 Tsp Black Pepper

Dry Rub 2:

  • 1 Tsp Salt
  • 1/2 Tsp Sweet Hungarian Paprika
  • 1/2 Tsp Dried Oregano

Roasted Onion BBQ Sauce:

  • 5 Tbsp Tomato Ketchup
  • 2 Tbsp Black Treacle
  • 2 Tbsp Red Wine Vinegar
  • 2 Cloves Garlic
  • 1 Tsp Ground Cumin
  • 1 Tsp Dried Oregano
  • 1 Tsp Dried Thyme

Instructions

Dry Rub 1

  1. Remove the membrane from the bottom of the ribs.
  2. Mix together all of the ingredients and massage thoroughly into the ribs, cover and leave in the fridge overnight.

Dry Rub 2

  1. Mix together the ingredients and massage into the ribs cover and leave out of the fridge for 2-3 hours.

Cooking the Ribs

  1. Peel and slice the onions into 2cm thick rings.
  2. Place the sliced onions on the bottom of a large roasting tray and place the pork on top.
  3. Cover with foil.
  4. Roast in the oven for 4 hours at 120°C or 250°F.
  5. Mix all of the ingredients in a pan for the BBQ sauce and gently heat until the sauce thickens, you can do this in advance.
  6. After 4 hours, turn up the heat to 200°C or 400°F and remove the foil from the ribs.
  7. Liberally spread the BBQ sauce over the ribs and cook for a further hour, basting every 10-15 minutes with more sauce.
  8. After 5 hours remove the pork from the oven and allow to rest.
  9. Put the onions from the roasting tray into a blender.
  10. Add the remaining ingredients for the sauce and blend to a smooth sauce.
  11. Add to a pan to keep warm before serving.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1069 Total Fat: 63g Saturated Fat: 19g Trans Fat: 0g Unsaturated Fat: 28g Cholesterol: 214mg Sodium: 1031mg Carbohydrates: 84g Fiber: 3g Sugar: 73g Protein: 45g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

11 thoughts on this Recipe:

  1. These sound delicious! Who doesn’t love ribs anyway no matter how they are cooked? I’m also a fan of using the oven for them.

    Reply
  2. I too prefer my ribs low and slow in the oven! Your two stage rub is genius, will for sure be saving this one for the next time i get the chance to do up some ribs.

    Reply
  3. Pingback: The Ultimate 4th of July BBQ Recipe Round Up
    • Super, please do let me know how it goes… As much as the ribs are the star I personally thing that the cheeky little sauce with the slow roasted onions steals the show a little, I could just sit there and eat a vat of the stuff with a spoon!

      Reply
  4. Ribs are one of my all time favourite meats. So whenever I see a rib recipe, I always jump onto it to check it out. This is quite different from anything I have seen before which I love! Especially the sauce!! Saving this one to try!

    Reply
    • Thanks Nagi, I love roasting meat on a bed of onions, blitzing them up with the juices and a little stock always makes for a richer fuller ‘gravy’ than anything else I have seen and I am certainly one of those people that thinks that everything is better with onions 🙂

      Reply

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