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These oven-roasted pork ribs are packed with smoky barbecue flavour. The trick is the two-part seasoning – first the rub, then the sticky sauce.
Rub
4 tsp garlic powder
2 tsp onion powder
4 tsp paprika
2 tsp salt
1 tsp cracked black pepper
1tsp cumin
1 tsp chili or Cayenne pepper (optional)
3 Tbsp olive oil
Sauce
2 cups barbecue sauce
3 Tbsp minced garlic
60g melted butter
1 Tbsp Worcestershire sauce
1/2 -1 Tbsp cayenne pepper (optional)
1 tsp salt
Recipe inspired by Cafe Delites
Rub
4 tsp garlic powder
2 tsp onion powder
4 tsp paprika
2 tsp salt
1 tsp cracked black pepper
1tsp cumin
1 tsp chili or Cayenne pepper (optional)
3 Tbsp olive oil
Sauce
2 cups barbecue sauce
3 Tbsp minced garlic
60g melted butter
1 Tbsp Worcestershire sauce
1/2 -1 Tbsp cayenne pepper (optional)
1 tsp salt
Recipe inspired by Cafe Delites
Preheat your oven to 180°C.
Using a table knife and a paper towel, peel off the tough membrane that covers the underside of the ribs. Place the ribs on an oven tray lined with foil.
Rub the ribs
In a small bowl, combine the garlic powder, onion powder, paprika, salt, pepper, cumin and chili or Cayenne.
Sprinkle the rub over the ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. Place the ribs bone-side down on the tray and cover with foil.
Place in the oven to roast for 2 hours.
Make the sauce
During the last few minutes of cook time, mix together sauce ingredients and stir well. The sauce will become glossy as the butter mixes in.
Remove the ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture.
Grill the ribs
Increase the oven temperature to 240°C. Return the ribs to the oven, uncovered, and roast for a further 10 minutes.
Change oven settings to grill on medium-high heat to lightly char and caramelise the edges (about 3 minutes).
Serve
Let the ribs rest for 10 minutes after removing them from the oven to allow the juices to recirculate back into the meat before slicing.
Serve with coleslaw, potato salad, or your favourite sides.
Make sure there are plenty of serviettes for all the sticky finger licking!
These oven-roasted pork ribs are packed with smoky barbecue flavour. The trick is the two-part seasoning – first the rub, then the sticky sauce.
2kg New Zealand pork ribs
Rub
4 tsp garlic powder
2 tsp onion powder
4 tsp paprika
2 tsp salt
1 tsp cracked black pepper
1tsp cumin
1 tsp chili or Cayenne pepper (optional)
3 Tbsp olive oil
Sauce
2 cups barbecue sauce
3 Tbsp minced garlic
60g melted butter
1 Tbsp Worcestershire sauce
1/2 -1 Tbsp cayenne pepper (optional)
1 tsp salt
Recipe inspired by Cafe Delites
Preheat your oven to 180°C.
Using a table knife and a paper towel, peel off the tough membrane that covers the underside of the ribs. Place the ribs on an oven tray lined with foil.
Rub the ribs
In a small bowl, combine the garlic powder, onion powder, paprika, salt, pepper, cumin and chili or Cayenne.
Sprinkle the rub over the ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. Place the ribs bone-side down on the tray and cover with foil.
Place in the oven to roast for 2 hours.
Make the sauce
During the last few minutes of cook time, mix together sauce ingredients and stir well. The sauce will become glossy as the butter mixes in.
Remove the ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture.
Grill the ribs
Increase the oven temperature to 240°C. Return the ribs to the oven, uncovered, and roast for a further 10 minutes.
Change oven settings to grill on medium-high heat to lightly char and caramelise the edges (about 3 minutes).
Serve
Let the ribs rest for 10 minutes after removing them from the oven to allow the juices to recirculate back into the meat before slicing.
Serve with coleslaw, potato salad, or your favourite sides.
Make sure there are plenty of serviettes for all the sticky finger licking!
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