BBQ pork ribs
The tray, and Daisy waiting
American
BBQ pork ribs
Ribs wrapped and baked low, then glazed with a smoky sauce. Oven, not a pit.
I have always been obsessed with barbecues, not only the flavour but the gathering around a fire, and the same spirit sits in an Australian backyard. These ribs are cooked in the oven. My rub is Memphis-style: chili powder, garlic powder, onion powder, black pepper, smoked paprika, cumin, and a little mustard powder. Kecap manis is worth having. Liquid smoke is strong, so I start at ¼ tsp. Leftovers keep three days and make a sandwich the next day. You can pause after the long bake, refrigerate, then reheat at 180°C for 15 to 20 minutes and glaze before serving. The cover is the tray.
Before you cook
American barbecue ribs are a low, slow cook over wood, then a glaze at the end. The oven version wraps them so the steam does the work a pit would do with time. The rub I use is a Memphis-style mix. The gathering is the point I care about, even when the fire is an oven.
- Serves
- 4
- Time
- 180 min
- Level
- Project
- Energy
- 650kcal
- Project
Contains soy and fish.
Equipment
- Oven
- Baking tray
- Foil
- Small saucepan for the glaze
- Pastry brush
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 2720 kJ
- 650 kcal
- Protein
- 40 g
- Fat
- 48 g
- Carbohydrate
- 12 g
- Sugars
- 10 g
- Fibre
- 0 g
- Salt
- 1.8 g
- Sodium
- 720 mg
This batch, 4 servings, is about 10878 kJ (2600 kcal), with 40 g sugars and 7.2 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Pull the thin skin off the back of the ribs. Rub them with oil, then the rub, pepper, paprika, and brown sugar. Leave them for 15 to 30 minutes.
- 02
Heat the oven to 150°C. Set the ribs meat-side up on foil, drizzle with the apple cider vinegar, and wrap them tightly. Bake on a tray for 2½ to 3 hours, until a fork goes in easily.
- 03
Simmer the ketchup, Worcestershire, vinegar, kecap manis, soy, water, liquid smoke, and the Tennessee sauce if you are using it, for 5 to 10 minutes, until slightly thick.
- 04
Unwrap the ribs and tip away the liquid. Brush them with the sauce.
- 05
Turn the oven to 200°C and bake uncovered for 10 to 15 minutes. Grill for 3 to 5 minutes at the end if you want the glaze darker. Watch it.
Times are a guide. If it needs another minute, give it another minute.
To serve
On a board, with the glaze still on them. Java rice if you made it, or garlic mashed potatoes, or plain rice.
Keeping it
Leftovers keep 3 days in the fridge. You can pause after the long bake, refrigerate, then reheat at 180°C for 15 to 20 minutes and glaze before serving.
Leftovers
- Rib sandwich
For a parent, a student, or anyone who cooked yesterday.
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Hungry Alan
BBQ pork ribs
Serves 4 · 180 min
Ingredients
- 1300 g pork ribs
- 1 tsp salt
- 2 tbsp barbecue rub
- 1 tsp black pepper
- 1 tsp smoked paprika, optional
- 1 tbsp brown sugar, optional
- 1 tbsp olive oil
- 2 tbsp apple cider vinegar, or apple juice
- ½ cup ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp vinegar
- 1 tbsp kecap manis, or 2 tsp brown sugar
- 1 tsp soy sauce
- 1 tbsp water
- ¼ tsp liquid smoke, Colgin chipotle and hickory if that is what you have
- 1 ½ tbsp Tennessee barbecue sauce, optional
Method
- Pull the thin skin off the back of the ribs. Rub them with oil, then the rub, pepper, paprika, and brown sugar. Leave them for 15 to 30 minutes.
- Heat the oven to 150°C. Set the ribs meat-side up on foil, drizzle with the apple cider vinegar, and wrap them tightly. Bake on a tray for 2½ to 3 hours, until a fork goes in easily.
- Simmer the ketchup, Worcestershire, vinegar, kecap manis, soy, water, liquid smoke, and the Tennessee sauce if you are using it, for 5 to 10 minutes, until slightly thick.
- Unwrap the ribs and tip away the liquid. Brush them with the sauce.
- Turn the oven to 200°C and bake uncovered for 10 to 15 minutes. Grill for 3 to 5 minutes at the end if you want the glaze darker. Watch it.
To serve
On a board, with the glaze still on them. Java rice if you made it, or garlic mashed potatoes, or plain rice.
Keeping it
Leftovers keep 3 days in the fridge. You can pause after the long bake, refrigerate, then reheat at 180°C for 15 to 20 minutes and glaze before serving.