Low-and-slow oven ribs under a smoky dry rub, lacquered with barbecue glaze at the end — fall-off-the-bone without a smoker.
What you need
Ingredients
Servings
4
1 1/2 kg
🍖 Pork Ribs ›
membrane removed
3 tbsp
🟤 Brown Sugar ›
1 tbsp
🌶️ Smoked Paprika ›
1 tsp
🧄 Garlic Powder ›
1 tsp
🧅 Onion Powder ›
1 tsp
🟤 Cumin ›
120 ml
🍅 Ketchup ›
2 tbsp
🍎 Apple Cider Vinegar ›
1 tbsp
🍶 Worcestershire Sauce ›
1 tbsp
🍯 Honey ›
Add all to shopping list
Mise en place
Before you start
20m
Prep
180m
Cook
200m
Total
4
Serves
Equipment
Sheet pan
Foil
Basting brush
Prep checklist
Pork Ribs — membrane removed
4 steps
Method
1
Rub the ribs all over with brown sugar, paprika, garlic and onion powder, cumin, salt, and pepper.
💡
Peel the silverskin off the bone side first — it never softens, no matter how long you cook.
2
Wrap tightly in foil and bake at 150°C for 2.5–3 hours, until a knife slides between the bones without argument.
Learn the technique ›
3
Simmer ketchup, vinegar, Worcestershire, and honey into a glaze, 5 minutes.
4
Unwrap, paint with glaze, and broil 4–5 minutes until sticky and charred in spots. Rest 10 minutes and cut between the bones.
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.