These ribs are juicy, tender, and infused with a rich, smoky flavour, finished with a saucy, finger-licking barbecue sauce that’s sure to become your go-to recipe. Best of all, you can make it in a home oven and forget about it for a few hours.
Ingredients:
For the Dry Rub
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp smoked paprika
1 tbsp sweet or plain paprika
1 tbsp chilli powder
2 tsp cayenne pepper
1 tsp ground cumin
1 tsp mustard powder
1 tbsp black pepper
3 tbsp salt
3 tbsp dark brown sugar
To prepare the dry rub:
Combine all the ingredients in a bowl and mix well. Use immediately or store in an airtight container for later use.
For the BBQ Sauce
2 tbsp avocado oil
⅓ large white onion, finely chopped
4 garlic cloves, chopped
1 cup dark brown sugar
1 cup apple cider vinegar
2 cups tomato ketchup
¼ tsp Worcestershire sauce
1 tsp smoked paprika
1 tsp mustard powder
1 tsp sea salt
1 tsp ground black pepper
Instructions:
Heat a saucepan over medium heat and add the avocado oil. Once the oil is shimmering, add the onion and cook until soft and translucent.
Add the garlic and continue cooking.
Stir in the brown sugar and cook, stirring regularly, until the sugar has melted.
Add the smoked paprika, mustard powder, salt, and pepper. Then add the apple cider vinegar, ketchup, and Worcestershire sauce. Stir to combine and bring to a gentle simmer. Cook for 3–5 minutes, until slightly thickened.
Carefully transfer the sauce to a blender and blend until smooth.
Allow to cool to room temperature. Store in an airtight container in the fridge or freezer.
For the Ribs
2 racks of ribs (I used 1 rack pork baby back ribs, 1 rack St. Louis-style ribs — beef ribs also work well)
Prepared dry rub
Prepared BBQ sauce
Cooking Instructions
Preheat the oven to 425°F (220°C).
Pat the ribs dry with kitchen paper. Generously apply the dry rub on both sides, ensuring the meat is evenly coated.
Line a baking tray with parchment paper or foil. Place the ribs on the tray and cover tightly with a sheet of parchment, followed by a layer of foil to seal.
Bake at 425°F (220°C) for 20 minutes.
Reduce the oven temperature to 275°F (135°C) and continue cooking for 3 to 4 hours, depending on your preferred texture.
Remove the ribs from the oven and uncover. Lather generously with BBQ sauce. Place under a hot grill for 2–5 minutes, or until the glaze has caramelised and become sticky. Keep a close eye to prevent burning.
Notes on Doneness
For fall-off-the-bone ribs: Cook for 4-5 hours
For a firmer, meatier bite: Cook for 2.5 to 3 hours.
Cooking time may vary depending on the size and cut of the ribs.
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