Barbecue Ribs Ultimate Backyard Feast (Print)

Succulent baked or grilled ribs with rich BBQ flavor, ideal for gatherings and summer dinners.

# Ingredients:

→ Pork Ribs

01 - 2 racks pork baby back ribs (approximately 1.8–2.3 kg total)

→ Dry Rub

02 - 1 tablespoon kosher salt
03 - 1 tablespoon freshly ground black pepper
04 - 1 tablespoon garlic powder
05 - 1 tablespoon paprika (preferably smoked)
06 - 1 teaspoon onion powder
07 - 0.5 teaspoon cayenne pepper (optional)

→ Homemade Barbecue Sauce

08 - 240 ml ketchup
09 - 110 g brown sugar
10 - 30 ml apple cider vinegar
11 - 30 ml Worcestershire sauce
12 - 15 ml yellow mustard
13 - 1 teaspoon garlic powder
14 - 1 teaspoon smoked paprika
15 - Salt and black pepper to taste

# Steps:

01 - Remove the silver membrane from the underside of the ribs using a knife or paper towel. Pat each rack dry with paper towels. Sprinkle both sides with the prepared dry rub, massaging into the meat for even coverage. Allow to rest at room temperature for 30 to 60 minutes.
02 - Preheat oven to 150°C. Line a baking tray with aluminum foil and arrange the ribs bone-side down. Cover tightly with an additional sheet of foil.
03 - Bake in the preheated oven for 2.5 to 3 hours, or until the meat is tender and pulls away from the bones.
04 - Combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, mustard, garlic powder, smoked paprika, and a pinch of salt and pepper in a saucepan. Simmer over low heat for 15 to 20 minutes, stirring regularly, until the sauce thickens.
05 - Remove the ribs from the oven. Brush generously with prepared barbecue sauce and transfer to a preheated grill (medium-high) for 5 to 7 minutes per side, or place under a broiler for 3 to 5 minutes, until the glaze caramelises and bubbles.
06 - Let the ribs rest for 5 minutes. Slice between the bones and serve with additional barbecue sauce on the side.

# Notes:

01 - For optimal texture, always remove the silver membrane before seasoning the ribs.
02 - Cooking ribs at a low temperature ensures tenderness; avoid high heat to prevent tough meat.
03 - Apply barbecue sauce after baking or during the final grilling step to avoid burning the sugars.
04 - Letting ribs rest after cooking helps retain their natural juices.
05 - A splash of liquid smoke in the sauce intensifies the smoky flavour profile.

Go Back