BBQ Ribs (American Barbecue)
Why this recipe works
- Slow, gentle cooking: A long covered bake tenderises the ribs before the sauce is exposed to direct heat.
- Sweet-smoky seasoning: Brown sugar, smoked paprika, garlic, onion and cayenne build flavour before the barbecue sauce is added.
- Glossy barbecue finish: A brief final grill caramelises the sauce, giving the ribs a sticky, lacquered coating.
Get the most out of this recipe
Timing notes
- Mostly hands-off: The active work is brief; the key timing is the long covered bake that makes the ribs tender.
- Serve after glazing: The ribs are best served soon after the final grill, while the sauce is glossy and sticky.
Common mistakes
- Watch the sauce closely: Barbecue sauce contains sugar and can catch quickly under high heat, so turn and baste carefully during the final grill.
- Seal the foil well: Gaps in the foil allow steam to escape, which can make the ribs less tender during the long bake.
- Remove the membrane if present: The thin membrane on the bone side can become tough; pulling it away helps the ribs eat more tenderly.
Make-ahead tips
- Bake ahead, finish later: The ribs can be baked until tender, cooled, then brushed with sauce and grilled just before serving.
- Reheat covered: Reheat covered in a 180°C (355°F) oven until piping hot, then refresh with extra barbecue sauce if needed.
- Freeze in portions: Cooked ribs freeze well in portions; defrost overnight in the fridge before reheating thoroughly.
Ingredient notes
- Use smoked paprika for depth: Smoked paprika gives the rub its barbecue-style character; sweet paprika makes the seasoning milder and less smoky.
- Choose a sauce you like: The barbecue sauce becomes the final glaze, so its sweetness, tang and smoke level will be noticeable.
- Check seasoning with salty sauces: Some bottled barbecue sauces are quite salty, so balance the final seasoning to taste before serving.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 150°C (300°F). If your ribs have a papery membrane on the bone side, slide a knife under it and pull it away for more tender results.
- Mix the light brown sugar, smoked paprika, ground garlic, ground onion, fine sea salt, black pepper and cayenne pepper. Rub the mixture all over the ribs, pressing it in so it adheres well.
- Place the ribs on a baking tray and wrap tightly with aluminum foil to seal in steam. Bake for 2 hours 30 minutes, until the meat is very tender and pulls back from the bones.
- Carefully unwrap the ribs and brush all over with the barbecue sauce. Heat a grill to medium-high and grill for 3 to 6 minutes, turning and basting once or twice, until the sauce is glossy and caramelised.
Recipe notes
Tips
- For a deeper crust, let the rubbed ribs sit at room temperature for 20 minutes while the oven heats, then wrap and bake as directed.
- If grilling is not possible, place the sauced ribs under a hot grill for 3 to 6 minutes, watching closely so the sugar does not burn.
- Food safety: pork should be cooked until piping hot throughout; this is especially important for young children, older adults, and anyone who is pregnant or immunocompromised.
Substitutions
- Replace Barbecue sauce with sweet-and-sour sauce for a tangier, stickier finish.
- Replace Smoked paprika with sweet paprika for a milder, less smoky rub.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat, covered, in a 180°C (355°F) oven for 20 to 25 minutes until piping hot, then brush with a little extra barbecue sauce if needed; freeze in portions for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 55min (25min active)
- Difficulty: Medium
- Cuisine: American
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