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
Before you start
Mise en place
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.
Why this works
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.
165 min — timer available in cooking mode
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.
5 min — timer available in cooking mode
From the pass
Chef's 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.