Oven Baked BBQ Spare Ribs

These oven-cooked BBQ spareribs are tender, juicy, and coated in a rich, sticky sauce that melts in your mouth. Paired with a refreshing homemade coleslaw made without cabbage, this meal offers the perfect balance of smoky, sweet, and tangy flavours. Ideal for a family dinner or special occasion, this dish is satisfying and full of flavour.

Prep Time 20

Cook Time 3

Total Time 3 20

Servings People

Ingredients

For the BBQ Spareribs:

1.5 kg pork spareribs
1 tsp garlic powder
1 tsp smoked paprika
salt to taste
pepper to taste
300 ml BBQ sauce
2 tbsp honey brown sugar (optional for extra sweetness)

For the Coleslaw:

3 medium carrots grated
4 medium radishes thinly sliced
1 medium apple thinly sliced or grated
4 medium spring onions finely chopped
4 tbsp mayonnaise
1 tbsp lemon juice
1 tsp Dijon mustard
salt to taste
pepper to taste

Instructions

Set your oven to 150°C (300°F).
Pat the spareribs dry with a paper towel, then season them with garlic powder, smoked paprika, salt and pepper on both sides.
1.5 kg pork spareribs, 1 tsp garlic powder, 1 tsp smoked paprika, salt, pepper
Place the ribs on a lined baking tray, cover tightly with foil and bake in the preheated oven for 2.5 hours. The slow cooking allows the meat to become tender and fall off the bone.
Remove the ribs from the oven, discard the foil, and increase the oven temperature to 200°C (400°F). Brush the ribs generously with BBQ sauce (mixed with honey or brown sugar for extra sweetness if desired) and return them to the oven uncovered for another 15-20 minutes. This will caramelise the sauce and create a sticky, flavourful glaze.
300 ml BBQ sauce, 2 tbsp honey
Once done, let the ribs rest for 5 minutes before serving.
For the Coleslaw:
In a large bowl, combine the grated carrots, sliced radishes, apple, and spring onions.
3 medium carrots, 4 medium radishes, 1 medium apple, 4 medium spring onions
In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth.
4 tbsp mayonnaise, 1 tbsp lemon juice, 1 tsp Dijon mustard, salt, pepper
Pour the dressing over the vegetables and toss until everything is well coated. Chill in the fridge for 20 minutes before serving.

Notes

Serve the sticky BBQ spareribs with the crunchy, refreshing coleslaw on the side for a deliciously balanced meal. Enjoy with additional sides like cornbread or mashed potatoes for extra indulgence!

Nutrition