Cook and Scale
BBQ Pork Ribs
4 servings · 165 min total
Fall-apart tender pork slow-baked with a smoky spice rub then lacquered in a sweet, sticky barbecue glaze. Backyard cookout in the oven.
Ingredients
- 1¼ kg pork chop
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper
- 1½ dl ketchup
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- salt to taste
- black pepper to taste
Contains: Gluten, Fish
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the dry rub — Heat the oven to 150°C. Mix the brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper into a dry rub.
- 2.
Rub and wrap the pork — Rub the spice mix all over the pork and wrap tightly in foil. Sit on a tray.
- 3.
Bake and make the glaze — Bake for 2 hours until very tender. Meanwhile, simmer the ketchup, honey, vinegar, and Worcestershire for 5 minutes into a glaze.
- 4.
Glaze and finish roasting — Unwrap the pork, brush generously with glaze, and roast uncovered at 220°C for 15 minutes until sticky. Rest, then serve.