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
Dear Nagi, made this last night and it was a HUGE hit. Served with mash potato to soak up the delish sauce. Had to use more sugar than I like to counter-act the vinegar sharpness. Next time will just use less balsamic vinegar, what do you think? BTW Nagi, one of the great things I love about your recipes is your substitute suggestions.. always very helpful. Once again, thank you for sharing a delicious easy fool-proof recipe! Marg
I’m so happy to hear you enjoyed this Marg! Yes definitely adjust the sugar to your taste 🙂 I thought the balance was right to my taste – though the brand of balsamic used will affect this recipe in terms of sharpness of the balsamic. Super pleased you enjoyed it though! N xx
Hi Nagi!
I impulsively bought pork spare ribs (because they were on special!). Can I use this recipe still? Would I need to change the cooking method? Might be a dumb question sorry!!? Still very much enjoying your recipes! I make a new one every week (along with some favourites) and they are always amazing! Thanks so much!
It’s not dumb at all! Absolutely, this is a terrific recipe for spare ribs. Thank you for trying my recipes, I love that you’re enjoying them! N xx
These were great Nagi! Especially that sauce! Thanks for replying to my SOS!
Whoot whoot! So glad to hear that Jane, thanks for letting me know! N xx
I was wondering how long it would take to cook two racks at the same time in the oven? This is my first time cooking them in an oven and I don’t want them to be undercooked.
Hi! Do you mean doubling the recipe? This recipe is for 2 racks 🙂
cant wait to make a few dishes they look fantastic
Thanks Jane! Hope you do try some! N x
Bloody beautiful Nagi!! I’m making them for second time tonight. It’s a pity ribs are so expensive! I love all your recipes ? keep em comin’ . Thanks, ruth
I KNOW right?? It’s a killer! The cheapest is Asian butchers 🙂 Especially if you get the short end of the ribs – they are usually around $15/kg 🙂
Would this sauce work on chicken do you think?
YES YES YES! 🙂 N x
Made these last night to have while we all watched State of Origin and they were a big hit with everyone! Was the first time I’ve ever attempted pork ribs, so I was a little nervous about how they would turn out but they were amazing. So much flavour – will definitely be a regular on the menu from now on. Thank you Nagi for making me look good by using your recipes once again!
YESSSSS! So glad you enjoyed this Andrea!!!! But more importantly – Blues or Maroons??? Were you celebrating or drowning your sorrows? 🙂
I was the only Maroons supporter amongst a heap of Blues boys – so I had bragging rights over the result & the ribs?
So it was great night for you and not so great night EVERYONE ELSE including me!!!!
I made this recipe last night, but I had boneless country style ribs I had to use. They came out great, falling apart a bit when I took them out of the foil, so I am anxious to try this again with regular bone-in ribs. The sauce was wonderful. I was afraid it was going to be too sweet, but it wasn’t–I did add more Tobasco than called for. Also, I did simmer the sauce longer, and after I started trying to fish out the onions, I gave up and used an immersion blender. Thank you Nagi!
WOO HOO!! So glad you liked it Marji!! The sauce definitely isn’t too sweet, I am more of a savoury gal and am not a fan of sauces that are tooooooo sweet, which many BBQ sauce recipes are 🙂 Thanks for your message!
These look mouth watering!! Your bbq sauce sounds really delicious too! I’m sure the balsamic would give it awesome flavor!
Thanks so much Sabrina!!
Hi Nagi!
I frequently make your recipes and they are all delicious. These ribs were no different….delicious and soft like butter! my husband could not stop moaning. I have a question…the recipe made quite a lot of sauce and I have extra. I cant bear to get rid of it. Do you have any ideas what else I could do with it, or do you think it would freeze well?? Thanks! Can’t wait to try the rotisserie chicken over scalloped potatos tonite!
Yeeha!! So glad you loved it Stacy!!! The sauce will keep for 1 week. A great way to use it is to brush it onto thigh fillets and bake them – SO GOOD!!! Or serve on the side of any cooked meat that doesn’t have loads of seasonings!! OR cook breast fillets then shred them and toss in the sauce – serve on rolls!
Hi. These look delicious!!! Can I make them in a slow cooker? Thanks.
Hi Angelo! Yup, you sure can! Ribs for 6 hours on low (8 hrs if the ribs are really thick chunky ones), but you’ll need to finish them in the oven or BBQ to caramelise the barbecue sauce. It doesn’t look very attractive when it comes out of the slow cooker!
OhmiGod! I just made this recipe (first time I ever made ribs) and it was delish! My dad makes his own hard cider and I thought this was a stellar way to use some of it. This is the perfect recipe and my hubby agreed! These babies fell right off the bone and had amazing flavor! That sauce w/ balsamic was just perfect for the ribs and it thickened wonderfully in the oven. You should have seen my hands and face after I ate these 😉 Best ever!
WOO HOO!! SO GLAD you enjoyed it Amy, thank you for letting me know! So cool that your dad makes his own hard cider! You might like the pork recipe I just posted then – it’s made with hard cider too!! N x
This is such a perfect summer dish. Will be trying this one…who doesn’t love ribs?
Thanks Jem!! Ribs are the BEST. Such a bugger they are so expensive here in Australia!
Mmm! I love anything with barbecue sauce! And that addition of balsamic to the sauce looks DIVINE! Great post, Nagi! 😀
Thanks so much Kennedy! 🙂
Having recently moved to Texas from New Mexico, I’d have to agree on your high opinion of Texas BBQ! These ribs (and your photos) look fantastic! We had similar disappointing results with a charcoal smoker, but recently bought a kamado grill, and I’m anxious to try it on ribs! It did a stellar job smoking a turkey recently. Great recipe and post!
Oooh – you did a smoked turkey?? Did you brine it??
Yes! We’ve done 2 in the kamado – 10 and 14 pounds – and both were brined overnight. The grill is 1/2″ thick ceramic, and holds heat really well. We were able to keep the temperature just over 200 without adding any charcoal. We used cherry wood chunks the first time and mesquite the second. I think it would be fabulous with ribs!
It would be sensational!!!
Your ribs look really amazing. I have made ribs in the oven and I love the way they turn out. The rub and bbq sauce sound delicious. I love you pictures!
Thanks Dawn!!! 🙂
I’d substitute the paprika in the rub for smoked paprika – gives a more “smokey” taste, loved your recipe! 🙂
Great tip Sebastian, thanks!
Oh I was going to used Smoked Paprika but decided to stick to the recipe since this is my 1st time making these.
They’re in the oven right now & smell AMAZING!!!
Oooh! Did you love them??? 🙂
*Ribwich*
They were DIVINE!!!!
In the morning I removed the meat from the left over bones and made a ribwitch with soft white bread and loads of the sauce. Yuuuuum.
Can’t wait to cook more of your recipes 🙂
WOO HOO!!! So glad you enjoyed it Jacqui!!! PS That is just about the BEST sandwich I could ever imagine!!!
Well, Miss Nagi!! you’ve just touched on my weakness. Yes, I know I love all Italian and such but there is something about BBQ ribs that touches my soul and tummy at the same time. In fact we are gone from home for 3 months and we brought our BBQ ribs we made earlier with us. We have made them in the oven but we haven’t done so in many years. In fact the recipe is Asian BBQ ribs but before I make my old recipe I am going to try yours. I should say *ahem* I’m quite a BBQ expert since I’ve devoured quite a few of those delicious riblets. Now, I have a question for you — I am trying to watch my weight but you have been putting irresistible recipes on your posts — is this to get me to purchase a whole new wardrobe??? I know I’m supposed to have will power but when it comes to your recipes I have NONE!! xxxooo
BA HA HA!!! You know, I’ve seriously been thinking about starting a LITE section for my blog!! I’ve been swinging wildly between the food I share and low cal food just to try to maintain a balance!!
I got goose bumps just reading this! I love me some BBQ(grew up in TX) and have always made mine in the oven for easy clean up and of course, fall off the bone goodness. I wonder if I can do the low and slow method in the grill and still come out tender and juicy? Wrapped in foil of course 😉
Hi Vikz! Wish I could help you but I can’t!! I haven’t had success with the grill 🙁
These photos (and ribs!) look awesome! I too just bought some turquoise crockery, I love the way it photographs.
Thanks so much Corinne!!! 🙂 I love that plate, just picked it up on special in the new year sales!!