Ingredients
sub with onion powder
sub with garlic powder
omit for not spicy
dried
2.5 kg 4 5 pound, 2 racks
hard cider, apple juice, Note 2
or Aussie tomato sauce
or use remaining apple cider
orginal, not blackstrap, Note 4
Tabasco or cayenne, optional, for spiciness
Oven Pork Ribs with Barbecue Sauce
RecipeTin Eats (Nagi | RecipeTin Eats)
| Serves | Total | Shares |
|---|---|---|
| 6 | 150 min | 8 |
dinnerbbqribs
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
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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.
Oven Pork Ribs with Barbecue Sauce
RecipeTin Eats (Nagi | RecipeTin Eats)
| Serves | Total | Shares |
|---|---|---|
| 6 | 150 min | 8 |
dinnerbbqribs
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Ingredients
sub with onion powder
sub with garlic powder
omit for not spicy
dried
2.5 kg 4 5 pound, 2 racks
hard cider, apple juice, Note 2
or Aussie tomato sauce
or use remaining apple cider
orginal, not blackstrap, Note 4
Tabasco or cayenne, 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.