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BBQ ribs served with spicy sauce
Sticky, spicy BBQ ribs falling off the bone

Spicy BBQ pork ribs

Author: Flavelo
Recipes Main Courses
You don't need a smoker for perfect BBQ ribs, just time. The technique consists of two phases: first we 'steam' the meat at low heat under foil (to dissolve connective tissues), then at the end we caramelise the sauce on it at high heat. The result: meat falling off the bone with a sticky glaze.
🕒 Prep Time 15 mins
🍳 Cook Time 2 hrs 30 mins
⌛ Total Time 2 hrs 45 mins
🍽️ Servings 4 servings
🔥 Calories 950 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Baking tray
  • Aluminium foil
  • Pastry brush

Instructions

1 ✓

Preparation: Peel the membrane off the bones. Mix the dry spices (salt, paprika, garlic, sugar) and rub into the meat all over.

Tip: The dry rub provides the base flavour.
2 ✓

Tenderising: Wrap the meat double in foil (airtight!). Place on a tray and bake at 160°C for 2-2.5 hours.

Tip: Inside the foil, the meat steams in its own juices, making the collagen gelatinous (tender).
3 ✓

Roasting: Remove the meat, unwrap the foil (watch out for steam!). Brush generously with BBQ sauce.

Tip: The meat is tender now, but pale. Now comes the colour and stickiness.
4 ✓

Caramelisation: Return to the oven at 200°C (or grill setting) for 10-15 minutes until the sauce bakes on and starts bubbling.

Tip: Watch constantly, as sugary sauce can burn in seconds!

Recipe FAQ

What is that silver membrane?
The thin membrane on the bone side of the ribs. This must be peeled off before cooking because it remains tough and prevents spices from penetrating.

Ingredients

  • 1.5 kg Pork ribs (Spare ribs)
  • 200 ml BBQ sauce
  • 2 tbsp Brown sugar
  • 1 tsp Garlic powder
  • 1 tsp Paprika (smoked is best)
  • 1 tsp Salt
  • 30 ml Oil