There is something undeniably primal about barbecued pork ribs. The scent of meat sizzling over fire, the caramelisation of spice-rubbed fat, and the first bite—tender yet firm, smoky yet rich—are enough to turn a simple meal into an event. Whether cooked over hot coals, grilled to a charred crisp, or seared to perfection in a heavy pan, ribs hold a place of honour in the world of indulgence.
The magic begins in the seasoning. A medley of spices—paprika for depth, black pepper for bite, a whisper of garlic, and a touch of something unexpected, perhaps mustard powder or cayenne—works its way into every fibre of the meat, infusing it with layers of complexity. As the heat does its work, the outer crust develops a slight crispness while the inside remains juicy and luscious, each rib pulling cleanly away from the bone.
Barbecued pork ribs demand a worthy supporting cast. For contrast in texture and temperature, a crisp slaw—perhaps cabbage, carrot, and a honeyed mustard dressing—cuts through the richness beautifully. Corn on the cob, charred and slathered in butter, echoes the smoky depth of the ribs. For a more substantial pairing, creamy mashed potatoes or golden roasted sweet potatoes provide a satisfying counterbalance to the spice-laden meat.
Those in search of something bold might opt for grilled asparagus, kissed by the same flames as the ribs, or a refreshing cucumber and red onion salad with a splash of citrus to brighten the palate. Baked beans, smoky and slightly sweet, offer a classic companion, while warm, buttered cornbread provides a soft, yielding contrast to the ribs’ charred exterior.
Whatever the accompaniments, barbecued pork ribs are a dish that demands to be shared. They are best eaten with hands, enjoyed with laughter, and savoured with a slow appreciation for the alchemy of smoke, spice, and heat. A dish that embodies the essence of fire and flavour, barbecued pork ribs are an invitation to feast, to revel, and to enjoy the simple pleasure of perfectly cooked meat.
Barbecued Pork Ribs
Ingredients
- 1.5 kg pork ribs
- 2 tbsp olive oil
- 1 tbsp paprika smoked or sweet
- 1 tbsp brown sugar
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper optional for heat
- 1/2 tsp mustard powder
- 1/2 tsp dried oregano
- 250 ml barbecue sauce optional, for glazing
Instructions
- Pat the ribs dry with a paper towel. Remove the thin membrane from the back of the ribs for a more tender bite.1.5 kg pork ribs
- In a small bowl, mix the paprika, brown sugar, salt, black pepper, garlic powder, onion powder, cayenne (if using), mustard powder and oregano.1 tbsp paprika, 1 tbsp brown sugar, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp mustard powder, 1/2 tsp dried oregano
- Brush the ribs with olive oil and coat them generously with the spice rub, pressing it into the meat.2 tbsp olive oil
Cooking Methods:
Barbecue:
- Preheat the barbecue to medium-low (120–140°C/250–285°F). Cook the ribs over indirect heat for about 2 hours, flipping occasionally, until tender. In the last 10 minutes, brush with barbecue sauce if desired.250 ml barbecue sauce
Oven (Slow Roasted):
- Preheat the oven to 150°C (300°F). Wrap the ribs in foil and bake for 2 hours. Unwrap, brush with barbecue sauce, and grill for 5–10 minutes for a caramelised crust.
Grill/Pan:
- Preheat the grill or a heavy pan to medium-high heat. Cook the ribs for 15–20 minutes per side, brushing with barbecue sauce in the last few minutes.
- Let the ribs rest for 5 minutes before slicing between the bones.
- Serve with your favourite sides and enjoy!