Oven-baked pork

Ingredients

• 12pork ribs
• juice of 1lemon
• 1 teaspoonhot paprika
• 50 ggranulated sugar
• 50 gsoft brown sugar
• 1 tablespoonground cumin
• 1 teaspoonmustard powder
• 1 teaspooncayenne pepper
• 1 teaspoonsalt
• 300 mlbarbecue sauce
• 100 ghoney
• 30 gWorcestershire sauce
• 1/4 teaspoonmild chilli powder
• 1 teaspoonpaprika
• 1 clovegarlic, peeled
• 1small onion
• 60 mlwhite wine vinegar or cider vinegar
• 60 mlwater
• 1 pinchblack pepper
• 75 gsoft brown sugar

Instructions

1. 1

   Mix the rub

   In a bowl, combine the hot paprika, granulated sugar, 50 g of soft brown sugar, cumin, mustard powder, cayenne pepper, salt and black pepper.

2. 2

   Season the ribs

   Squeeze the lemon juice over the ribs, then massage the spice mixture over all sides. Put them in a lidded container and leave to marinate in the fridge for at least 5 hours.

3. 3

   Heat the oven

   For best results, prepare the ribs the night before. Preheat the oven to 170°C and prepare the barbecue sauce.

4. 4

   Combine the sauce

   Put the barbecue sauce, honey, peeled garlic clove, finely chopped or blended onion, Worcestershire sauce, paprika, chilli powder, black pepper, water and vinegar in a small saucepan.

5. 5

   Simmer the sauce

   Cook the sauce over very low heat for 20 minutes, stirring occasionally. Remove the garlic and leave the sauce to cool.

6. 6

   Cover the ribs

   Once the marinating time is up, arrange the ribs on a baking tray, pour over the marinade and cover with two layers of foil.

7. 7

   Bake until tender

   Bake in the preheated oven for about 2 hours. During cooking, baste the ribs 2–3 times with the liquid in the tray, turning them halfway through.

8. 8

   Brush with sauce

   Raise the oven temperature to 180°C. Remove the foil and brush the ribs on all sides with barbecue sauce.

9. 9

   Glaze the ribs

   Brush the ribs with more sauce at roughly 10-minute intervals, turning them each time. Repeat this four more times, for a total glazing period of 50 minutes. They are ready when the meat pulls away from the bone.

10. 10

    Caramelise and serve

    Near the end of cooking, switch on the grill and sprinkle the ribs with some of the 75 g brown sugar. Return them to the oven just long enough to caramelise the surface, then serve hot.

What are oven-baked pork ribs?

Pork ribs are a familiar feature of American barbecue, where they are often cooked over a grill. This oven-baked version takes the same sweet, spiced approach indoors, with a long, covered bake followed by a barbecue glaze.

The rub seasons the meat before cooking, while the sauce adds a sticky finish. Slow cooking first helps the meat become tender before the final high-heat glazing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 45g protein, 69g carbs, 45g fat.

The ribs provide most of the protein and fat, while the sugars, honey and barbecue sauce contribute much of the carbohydrate. Serve a portion with vegetables or salad to add freshness and make a more balanced plate.

The spice rub

Dry spices: paprika, cumin, mustard, cayenne, salt and pepper give the ribs a savoury, gently warm base. The two sugars help round out the spices and encourage browning later.

Lemon: rubbing the juice over the ribs before adding the spice mixture helps it spread across the surface. Leave the ribs covered in the fridge for at least 5 hours, or prepare them the night before as suggested.

Making the barbecue sauce

Low heat: simmer the sauce gently for 20 minutes and stir it from time to time. A quiet simmer lets the flavours combine without catching on the bottom of the pan.

Garlic: the method calls for removing the whole clove once the sauce has cooked. This leaves its flavour in the sauce without pieces of garlic on the ribs.

Why the ribs bake under foil

Covered cooking: two layers of foil help keep the ribs and the liquid in the tray enclosed during the first stage. Baste the meat 2–3 times and turn it halfway through the roughly 2-hour bake.

Tenderness: use the recipe's cue and look for meat that is pulling away from the bone. The ribs then get their uncovered glazing stage, which gives the outside time to become glossy.

Building the sticky glaze

Repeated brushing: after raising the oven to 180°C, coat the ribs on all sides with barbecue sauce. Brush again about every 10 minutes, turning the ribs each time, for a total of 50 minutes.

Final caramelising: sprinkle brown sugar over the ribs near the end and briefly use the grill to caramelise the surface. Watch closely at this point so the sugar does not burn.

Timing and serving

The listed cooking time is 190 minutes, but the ribs also need at least 5 hours to marinate in the fridge. Allow for that resting time when planning the meal.

Serve the ribs hot, with something fresh or crisp alongside to balance the rich glaze. A simple green salad, slaw or steamed vegetables would all work well.

Recipe notes & tips

• Marinate the ribs overnight if you want to prepare them ahead.
• Keep the sauce at a very gentle simmer and stir it occasionally.
• Turn the ribs halfway through the covered bake for more even cooking.
• Use the liquid in the tray to baste the ribs 2–3 times during the first bake.
• Brush the sauce over all sides each time you turn the ribs.
• Stay beside the oven during the final grilling, as the sugary coating can darken quickly.

Variations

• Use cider vinegar: swap it for the white wine vinegar as listed.
• Adjust the heat: reduce the cayenne or chilli powder for a milder glaze.
• Add more warmth: increase the cayenne slightly for a hotter rub.
• Serve with slaw: add crunchy slaw alongside the rich, sticky ribs.
• Make it ahead: prepare the ribs and leave them to marinate overnight.

Common mistakes to avoid

• Short marinating: the recipe calls for at least 5 hours, so allow enough time before cooking.
• Hot sauce pan: too much heat can make the sauce catch; keep it at a very gentle simmer.
• Skipping the baste: spoon the tray liquid over the ribs 2–3 times during the covered bake.
• Uneven cooking: turn the ribs halfway through the first baking stage.
• Rushing the glaze: brush at roughly 10-minute intervals and turn the ribs each time.
• Burnt sugar: watch closely under the grill and remove the ribs once the surface has caramelised.

How to store

Refrigerate leftover ribs in a covered container and eat within 3 days. Reheat until piping hot in the oven, covered at first to help prevent them drying out; uncover towards the end if you want to refresh the glaze.

Frequently asked questions