Barbecue Pork Ribs

These barbecue spare ribs are slow-cooked until tender and finished with a rich homemade barbecue sauce. Repeated brushing creates a thick, sticky glaze packed with sweet, smoky, and tangy flavour. They are perfect for summer cookouts, family gatherings, and relaxed weekend meals.

Prep Time 20

Cook Time 2 30

Marinating 2

Total Time 4 50

Servings Portions

Ingredients

Ribs Ingredients:

Homemade Barbecue Sauce:

Instructions

Prepare the Ribs:

Remove the thin membrane from the back of the ribs. Pat the ribs dry with kitchen paper.
Mix the salt, pepper, smoked paprika, garlic powder, onion powder and chilli powder in a bowl.
2 tsp sea salt, 2 tsp black pepper, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chilli powder
Rub the olive oil over both racks. Sprinkle the seasoning mixture evenly over all sides of the ribs.
2 kg pork spare ribs, 2 tbsp olive oil
Cover and refrigerate for at least 2 hours. Overnight will provide even more flavour.

Make the Barbecue Sauce:

Place the ketchup, vinegar, brown sugar, Worcestershire sauce, mustard, honey, smoked paprika, garlic powder and black pepper into a saucepan.
300 ml tomato ketchup, 100 ml apple cider vinegar, 80 g dark brown sugar, 2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 2 tbsp honey, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp black pepper
Bring the mixture to a gentle simmer over medium heat.
Cook for 15 minutes, stirring regularly until the sauce thickens slightly.
Remove from the heat and allow it to cool.

Start Cooking the Ribs:

Preheat the barbecue for indirect cooking at approximately 150°C.
Wrap each rack tightly in aluminium foil.
Place the wrapped ribs on the cooler side of the barbecue. Close the lid.
Cook for 2 hours, turning once halfway through cooking.

Sauce the Ribs:

Carefully remove the foil and place the ribs directly on the grill.
Brush a generous layer of barbecue sauce over both sides.
Cook for 10 minutes with the lid closed.
Turn the ribs and apply another layer of sauce.
Continue cooking for a further 15-20 minutes. Add extra layers of sauce every few minutes until a thick sticky glaze develops.

Rest and Serve:

Remove the ribs from the barbecue.
Allow them to rest for 10 minutes before slicing between the bones.
Serve with extra barbecue sauce, coleslaw, corn on the cob, baked potatoes, or a fresh salad.

Equipment

Notes

Oven Cooking Method

If you do not have access to a barbecue, these spare ribs can be cooked successfully in the oven. Preheat the oven to 150°C (130°C fan) or Gas Mark 2. Wrap the seasoned ribs tightly in aluminium foil and place them on a baking tray. Cook for 2½ to 3 hours until the meat is tender.

Carefully unwrap the ribs and transfer them to a clean baking tray. Brush generously with the homemade barbecue sauce and increase the oven temperature to 200°C (180°C fan) or Gas Mark 6. Return the ribs to the oven for 20-30 minutes, applying additional layers of sauce every 10 minutes. The ribs are ready when the sauce has become thick, sticky, and caramelised.

For an even deeper colour and flavour, place the ribs under a hot grill for the final 3-5 minutes, watching carefully to prevent the sauce from burning.

Nutrition