Pork Spare Ribs with Smoky BBQ Sauce
Why this recipe works
- Classic barbecue flavour: A sweet, tangy and smoky sauce gives the ribs the familiar sticky richness associated with barbecue-style ribs.
- Tender meat first: Covering the ribs for the main bake traps steam and helps the meat soften before the glaze is added.
- Glossy, punchy glaze: Simmering the sauce concentrates the vinegar, sugar, mustard and smoked paprika into a coating that clings well to the ribs.
Get the most out of this recipe
Timing notes
- Rest before slicing: Let the ribs stand briefly after grilling so the juices settle and the glaze firms slightly before cutting between the bones.
- Best served hot: The ribs are at their stickiest soon after grilling, while the sauce is glossy and the edges still have light char.
Texture tips
- Remove the membrane if needed: If the bone side has a tough membrane, peeling it away before seasoning gives a cleaner bite and helps the ribs eat more tenderly.
- Finish under a hot grill: A short grill at the end helps the sauce set, caramelise and char lightly without drying out the meat.
Common mistakes
- Do not rush the sauce: Keep the glaze at a gentle simmer; the sugar can catch quickly if the heat is too high.
- Keep the ribs covered for the main bake: Removing the foil too early can dry the meat before it has had time to become tender.
Make-ahead tips
- Store ribs and sauce separately: Cool the ribs and sauce, then refrigerate them in separate airtight containers so the glaze stays fresh for reheating.
- Reheat gently, then glaze: Warm the ribs covered at 180°C (355°F) until piping hot, then brush with sauce and grill briefly to restore the sticky finish.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 160°C (320°F). Season the ribs all over with the salt and pepper, then place on a baking tray and cover tightly with foil.
- Bake for 1 hour 45 minutes, until the meat is very tender and pulling back from the bones. Carefully remove the foil and increase the oven to 220°C (430°F).
- While the ribs bake, make the sauce: crush the garlic, then add it to a saucepan with the ketchup, light brown sugar, apple cider vinegar, smoked paprika, Dijon mustard and Worcestershire sauce. Bring to a gentle simmer over medium heat, then cook for 8 to 10 minutes, stirring, until glossy and slightly thickened.
- Brush the ribs generously with some of the sauce, reserving the rest for serving. Return to the oven for 10 minutes to set the glaze.
- Switch to a hot grill and grill the ribs for 3 to 6 minutes, turning once, until sticky and lightly charred at the edges. Rest for 5 minutes, then slice between the bones and serve with the reserved sauce.
Recipe notes
Tips
- If your ribs have a tough membrane on the bone side, peel it off before seasoning for a more tender bite.
- Keep the sauce at a gentle simmer so the sugar does not catch; it should look glossy and coat the back of a spoon.
- For best food safety, make sure the ribs are piping hot all the way through before serving.
Substitutions
- Replace Dijon mustard with yellow mustard for a milder, more classic barbecue flavour.
- Replace apple cider vinegar with white wine vinegar for a slightly softer acidity.
- Replace light brown sugar with dark brown sugar for a deeper molasses note.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate ribs and sauce separately in airtight containers. Reheat ribs covered in a 180°C (355°F) oven until piping hot, then brush with sauce and grill briefly to re-sticky; thaw frozen portions overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 30min (25min active)
- Difficulty: Easy
- Cuisine: American
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