BBQ Ribs

They’re finger-licking good!

Super tender baby back ribs smothered in barbecue sauce. These juicy, melt-in-your-mouth ribs are so easy to make! After being sprinkled with a flavourful dry-rub, they’re wrapped up tight and baked in the oven until fall-off-the-bone tender. Then comes the barbecue sauce glaze – sticky, sweet deliciousness.

  • Prep Time: 10 minutes
  • Total Time: 3 hours
  • Yield: 4 1x
  • Category: Meat


For the dry rub:
  •  tbsps light brown sugar
  • 2 tsps sea salt
  • 2 tsps mustard powder
  • 2 tsps smoked paprika
  • 1 tsp onion granules
  • 1 tsp garlic granules
  • ½ tsp freshly-ground black pepper
  •  tsp cayenne pepper, optional
For the ribs:
  • 1850 g rack pork loin ribs (baby back ribs)
  • 250 ml bbq sauce, or more to taste


  1. Heat oven to 150℃/fan 130℃. Combine the dry-rub ingredients in a small bowl. Arrange the rib racks in a single layer on a large chopping board or clean kitchen counter.
  2. Season with the dry-rub on both sides, patting it down into all the nooks and crannies. Double wrap the racks individually, first in greaseproof paper then with foil; seal into a tight parcel. Arrange the rib parcels in a single layer on one (or two) baking sheets and bake until the ribs are very tender but not quite falling apart, 2 ½ hours.
  3. Turn the oven up to 220℃. Line a large baking sheet with foil. Carefully unwrap the ribs. Using tongs, carefully transfer the rib racks to the foil-lined baking sheet, leaving the juices behind.
  4. Baste the ribs on both sides with half of the barbecue sauce. Roast uncovered for 10 minutes, turning once halfway through.
  5. Baste the ribs with the remaining barbecue sauce and roast uncovered for 6 to 8 minutes, turning once halfway through, until lacquered and starting to crisp. Transfer to a platter and serve.


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