Oven Baked BBQ Ribs Recipe
These slow-cooked oven-baked barbecue pork ribs may take a while to cook, but the intensity of flavour and tenderness of the pork make it all worth it!
Servings 2 Servings
Calories 979kcal
Ingredients
- 500 g Bone-In Pork Ribs 18oz
- 1 teaspoon Salt
Dry Rub:
- 1 teaspoon Spicy Smoked Paprika
- 1 teaspoon Sweet Paprika
- ½ teaspoon Garlic Powder
- ½ teaspoon Ground Cumin
- 2 teaspoon Brown Sugar
- 1 teaspoon Dried Oregano
- 1 teaspoon Black Pepper
For the BBQ glaze:
- 4 tablespoon Tomato Ketchup
- 2 tablespoon Black Treacle or Molasses
- 2 tablespoon Red Wine Vinegar
- ½ teaspoon Garlic Powder
- ½ teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
Instructions
Dry Rub:
- Remove the membrane from the bottom of the ribs by pulling from a corner. If you are careful (and a little lucky), it will come off in one go.
- Mix together all of the ingredients for the dry rub and massage it thoroughly into the meat.
- Place the ribs on a cooling rack so that air can circulate underneath, and place them in the fridge overnight.
Cooking the Ribs
- Mix all of the ingredients for the BBQ sauce in a bowl.
- Place a cooling rack in a roasting tin and then pour 250ml (1 cup) of water into the base of the tin. It is important that the water does not come into contact with the pork ribs.
- Season the pork ribs with the salt.
- Paint the pork ribs with the BBQ sauce using a pastry or basting brush; you should have plenty left, and we will use this later.
- Cover the baking tin with foil and place the ribs in the oven for 4 hours at 130°C or 265°F.
- After 4 hours, remove the foil from the ribs and give them another coating of BBQ glaze.
- Return the ribs to the oven and turn up the heat to 200°C or 400°F and cook for a final hour. Brushing every 15-20 minutes with the glaze.
Nutrition
Serving: 1 | Calories: 979kcal | Carbohydrates: 18g | Protein: 54g | Fat: 78g | Saturated Fat: 23g | Polyunsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 263mg | Sodium: 1706mg | Fiber: 3g | Sugar: 11g
