A dry rub, a low oven and three hours under foil. The barbecue sauce goes on only for the last 10 minutes.
From the shop
Start with 1 kg of pork ribs. Pork spare ribs take the same rub and the same oven. Check them at 2 hours 30 minutes.
Ask for the ribs in the shop’s BBQ marinade when you order. Leave out the dry rub and cook them as written.
Low heat and time do more for ribs than a long list of spices. Keep the oven at 140°C and the foil tight, and do not rush the three hours.
Ingredients
- 1 kg pork ribs
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 125 ml barbecue sauce
Buy the cuts for this recipe
USA Pork Ribs$28.99per kilogram
Big Rick's Original BBQ Sauce$9.99
Pork Spare Ribs$28.99per kilogram
Method
- Heat the oven to 140°C. If there is a thin skin on the bone side of the ribs, lift one corner with a knife and pull it off.
- Mix the sugar, paprika, garlic powder, onion powder and salt. Rub the mix all over the ribs.
- Lay the ribs in a roasting dish. Cover the dish tightly with foil. Cook for 3 hours, until the meat is tender and pulls back from the bone.
- Take off the foil. Turn the oven up to 220°C. Brush the ribs with the barbecue sauce.
- Cook uncovered for 10 minutes until the sauce is sticky. Rest for 10 minutes, then cut between the bones.
Serve it
Serve with coleslaw, corn on the cob and potato salad.