To-die-for Pork Ribs recipe with fall apart meat slathered in a sticky homemade barbecue sauce! These oven Pork Ribs are rubbed with a spice mix, slow cooked until fall-apart-tender then basted generously with the tangy, sweet sauce. Can’t-stop-eating it, finger-licking’ good!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Pork Ribs recipe
If you nibble daintily at a rib, holding it delicately between 2 fingers, and wipe your fingers clean with linen napkins, you and I will probably never be friends.
If you grab them with your hands, devour with gusto, get sauce all over your mouth, smearing up towards your cheekbones, then drop the bones sucked dry of every fibre of meat and sauce so they clatter dramatically on your plate, then noisily suck each and every one of your fingers clean of all that sticky barbecue sauce….
….if that’s you, then you are my kind of people.
And welcome to the pork ribs of your dreams!
These oven baked pork ribs recipe are:
super easy
the meat is tender
ribs are infused with flavour from a rub AND braising the ribs in apple cider;
finished with a simple but incredibly tasty homemade barbecue sauce.
These Oven Pork Ribs are fall apart tender and slathered with an incredible homemade barbecue sauce!
How to make Oven Pork Ribs
Here’s how I make pork ribs in the oven. There’s a few key things here:
Rub for the pork ribs – to add flavour;
Liquid for cooking – this is a key step for this pork ribs recipe! It creates a steamy situation while the ribs slow cook in the oven to keep them nice and juicy. My liquid of choice is alcoholic apple cider (also known as hard apple cider) because as with many things, alcohol adds extra layers of flavour. But there’s loads of other options: beer, apple juice, broth or even water;
Homemade barbecue sauce – Ribs are a bit of an occasion around these parts so using store bought Barbecue Sauce doesn’t even cross my mind. It’s also one of those sauces that’s astonishingly simple to make at home and really is that much better than store bought because it tastes pure and real and doesn’t have that slight artificial edge of store bought. Try it once and you’ll be converted for life!
Baste, bake, baste, bake! The more you baste-bake, the better your sticky barbecue sauce coating on the ribs.
Type of ribs to use
Oven Pork Ribs are ideal for Baby Back and St Louis Style Pork Ribs. It will also work for Pork Spareribs but the oven cook time should be reduced by 20 minutes (as they are less meaty).
🇦🇺In Australia, we do not (yet!) distinguish between various cuts of pork ribs (most are a Baby Back / St Louis style hybrid or they are very skimpy Spare Ribs). There’s also a great deal of inconsistency with how pork ribs are cut between butchers and the big grocery chains (Costco, Aldi, Woolies, Coles).
Just look for meaty pork ribs that are nice an fatty. Avoid the ribs that are cut so close to the bone on both sides there’s barely any meat – miserable eating experience plus it’s criminal to pay for 70% bone!
What you need for Oven Pork Ribs with Barbecue Sauce
And here’s what you need. Nothing unique here, except perhaps the molasses in the barbecue sauce.
I can’t remember where I first saw it, but I added it to my barbecue sauce once then I never looked back. It adds colour and intensity of flavour that can’t be replicated! Truly worth using if you can get your hands on it. If not, don’t fret – substitute with golden syrup or use dark brown sugar instead of normal brown sugar. Similar result!
Barbecue Sauce for Pork Ribs
The barbecue sauce in this recipe is used for both glazing and serving. It is literally a plonk and simmer job. Low maintenance and effortless, and really tastes of pure flavour compared to store bought (says she who has done side-by-side taste testing!).
It will look like we’re making a LOT, with the recipe calling for 1 1/2 cups of ketchup. But trust me when I say you want to have more rather than too little. There’s nothing worse than being stingy when glazing the ribs – you want to slather generously with abundance without worrying about saving some for serving!
(PS And if you’re a sticky BBQ Sauce lover, try this BBQ Brisket and BBQ Beef Ribs next…)
What to serve with Pork Ribs
In the spirit of a Southern barbecue feast, serve up your sticky oven pork ribs with a side of Macaroni Salad and corn on the cob (try the most amazing GRILLED Buttered Corn!).
Other favourites include:
Potato Salad – Classic creamy Potato Salad or for lighter options, no-mayo Lemon Potato Salad and Red Potato Salad with Charred Corn and Bacon
Corn Bread or Corn Bread Muffins (or try these Cheese Muffins)
And for something fresh, try this Tomato, Corn and Avocado Salad or a cooling German Cucumber Salad.
This is a forgiving pork ribs recipe – and it’s loaded with plenty of flavour!
As long as you get nice juicy, fatty ribs (which they typically are), it will be pretty hard to stuff this recipe up! Ribs are a tough cut of meat so they’re made for slow cooking until it’s nice and tender.
It’s quite forgiving with the cook time, unlike some other types of proteins like poultry. So even if you cook it 30 minutes too long, it will still be juicy and delicious.
There is simply no way to look elegant eating pork ribs. Just accept you will have very sticky fingers, sauce smeared on your face and a huge goofy grin! -Nagi x
Watch how to make it
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
More rib recipes
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Oven Pork Ribs with Barbecue Sauce
Ingredients
Barbecue Rub for Ribs:
- 2.5 tsp paprika powder
- 2 tsp garlic powder (sub with onion powder)
- 1.5 tsp onion powder (sub with garlic powder)
- 1 tsp cayenne pepper (omit for not spicy)
- 1.5 tsp dried thyme
- 1.5 tsp dried oregano
- 1.5 tsp salt
- 0.5 tsp black pepper
Ribs
- 2 – 2.5kg / 4 – 5lb pork ribs (2 racks)
- 3/4 cup sweet alcoholic apple cider (hard cider) , or apple juice (Note 2)
- 1 tbsp olive oil
Homemade Barbecue Sauce
- 1/2 cup apple cider vinegar (Note 3)
- 1 1/2 cups tomato ketchup (or Aussie tomato sauce)
- 1/2 cup water (or use remaining apple cider!)
- 1 1/2 tbsp molasses , orginal (not blackstrap, Note 4)
- 1/3 cup brown sugar
- 2 tsp mustard powder
- 1 1/2 tsp garlic powder
- 2 tsp Worcestershire sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp Tabasco or cayenne pepper (optional, for spiciness)
Instructions
- Combine the Rub ingredients and rub onto both sides of the ribs (most on meaty side). Set aside to marinate for 20 minutes (or overnight).
- Preheat oven to 160°C/320°F (all oven types).
- Place ribs on a tray in a single layer. Pour apple cider underneath the ribs, cover with foil then bake for 1 hour 30 minutes or until the meat is pretty tender (Note 5).
- Remove from oven, turn up to 180°C/350°F. Remove foil, drizzle with olive oil, then return ribs to oven for 15 minutes or until rub becomes nice and crusty.
- Line a new tray with foil then baking / parchment paper (you'll thank me later).
- Remove ribs from oven, transfer to lined tray. Pour any juices from tray over the ribs.
- Flip ribs so the bonier side is up. Slather with Barbecue Sauce, then bake 10 minutes.
- Remove from oven, then turn ribs over so the meaty side is up. Slather with Barbecue Sauce, bake 5 minutes. Repeat 2 or 3 more times until you've got a thick glaze on the ribs.
- Cut ribs into individual or multiple rib portions and serve with remaining Barbcue Sauce!
Barbecue Sauce
- Place all ingredients in a saucepan and simmer over medium heat, stirring occasionally, for 45 minutes or until thickened.
- Adjust to taste: sweetness with brown sugar / honey, salt and sour with vinegar. Use for glazing ribs and as a sauce for serving.
Recipe Notes:
- Follow recipe to end of Step 4 (ie 2nd baked uncovered to make Rub crusty)
- Brush bony side of ribs with sauce, then cook on BBQ indirect heat on high (bony side up) with lid down for 5 minutes.
- Flip so meaty side is up, baste, cook with lid down for 5 minutes. Repeat 3 times until you have a nice caramelised glaze!
Nutrition Information:
Pork ribs recipe originally published January 2016. Updated August 2019 with new photos, improved recipe, brand new video and new Life of Dozer section added!
Life of Dozer
He doesn’t need a 4 leaf clover for luck. He was BORN lucky….. at least, from the moment he became MINE!! #spoiltbrat #wantfornothing #PrinceDozer
Apple cider vinegar instead of apple cider did just fine under the ribs:) Thank goodness bc I was worried that I messed them up. Awesome recipe they were delicious!!
That’s awesome Cj!! N x
I accidentally used apple cider vinegar under my ribs:(. Did I mess up? They are still in the oven.
Hi Nagi, I made this two times already and I’ve succeeded each time! Thank you so much for the recipe. I’m going to make it again for a house party and want to make around 4-5kg. Would you recommend me to put it in the oven for longer than 1.5 hours?
Hi Steph, not if you’re buying separate racks of ribs – it will take the same time in the oven as the racks are separate (not the combined weight). Enjoy! N x
We buy a pig every fall and I always struggle with spare ribs. Omagosh….never again! This recipe helped me create just the best pork spare ribs I have ever made or anyone else for that matter. We had to share a few nibbles with our golden retriever, River but she also agreed! Thanks so much : )
We don’t have mustard powder, can I use prepared mustard instead (and how much)?
Hi Tricia, that’s fine, you can use 1 tsp dijon or 2 tsp yellow mustard if you like. N x
I love this recipe !! Made this many times always perfect! We don’t buy bbq sauce anymore. This is the only dish my 3 years old picky daughter will gobble up and not fight with me to finish. Note: this child take 1-2 hour per feeding!!!! But with this recipe she finishes within 15-20 mins! And will eat it again the next day.
But I wanted to ask Nga can I make wings with this recipe? Since my daughter loves it so much was wondering if you though this would be ok as wings?
Going to make these ribs this weekend. My mother-in-law does not like oregano. Can I use something in place of it or omit it?
Just leave it out Lisa 🙂 N x
You should probably use this chicken wing recipe (super crispy and great) and then dip them in the BBQ sauce:
https://salesdock.info/crispy-oven-baked-chicken-wings-honey-garlic-sauce/%3C/a%3E%3C/p%3E
Not as big a value meal as I had expected, because my brother ate half a rack of very meaty ribs by himself. He would have eaten more, but decided to save the other rack for another night. I made them for him, so I am very happy, otherwise. It did take much longer than 45 min.to reduce the sauce (maybe I am to squeamish about scorching). The other directions were really clear and the results wonderfully tasty, juicy and tender.
Hi Nagi,
if I can’t use paprika (this whole family of items and I are not friends) what substitute would you recommend please?
Hi Julie, paprika is a standard base for rubs like this – you could use a mild chilli powder in it’s place like ancho chilli powder, I’d reduce the amount to 1 1/2 tsp here. N x
Thanks so much Nagi, much appreciated. Will hunt some down. x
I made this last night and they were amazing! Fell right off the bone and the sauce was super tasty
This recipe looks great! Will be going away with some friends and thought of cooking the ribs in the oven ahead of time (until step 4) then throwing it on the bbq on the day we need it – do you think this will work??
This was so yummy!!! Followed all the directions, just leaving off the paprika and spicy ingredients. Used store-bought BBQ sauce and it worked really well. The meat fell off the bone and had such good flavor!!!
Are the temperatures for a fan oven do you know? Or conventional? (Messaging from UK!)
I’ve lost count the number of times I’ve cooked this recipe, it’s foolproof! I can be heavy handed with my measurements and have made swaps/substitutes for particular ingredients and the ribs still come out perfect every time. Thanks you Nagi, the recipe is perfect!
These ribs were the bomb Nagi , would not change a thing ….you have done it again !!! Thank you !
Hi Nagi, can I use alcoholic pear cider instead of apple? That’s all I have at home but am worried it might change the flavour. If not then I will go buy some apple cider 🙂
Yes 100% Jo! N x
My friends and family were astonished by the quality and flavors of this recipe, best I have ever tasted!
I see the ingredients to make the barbecue sauce but I don’t see how much to use what are the ingredients
Hi Marvin, It’s all listed there in the recipe card. N x
Hi! Can i use Dijon mustard instead of mustard powder?
Loved it!
Had to use blackstrap Molasses because that’s all they had sauce still came out good
My first time making ribs. They came out so perfectly! Thank you very much!
Hi Nagi, I have made these twice now and they are are a hit with everybody. I want to cook these for guests on Sunday, but I won’t be home from work till 4:30pm.
I was wondering if I can cook them the day before up to just before glazing and store in fridge, then glaze and bake the following day as per recipe.
Yes 100% Katrina! N x