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BBQ ribs served with baked potatoes and fresh salad
Tender, fall-off-the-bone ribs smothered in sticky BBQ glaze

Sticky BBQ ribs

Author: Flavelo
Recipes Main Courses
BBQ is not grilling, but a lifestyle and a game of patience. The essence of the 'Low & Slow' technique is that the tough connective tissues (collagen) of the pork ribs turn into gelatine over a long time, so the meat becomes tender and falls off the bone. The spice crust (rub) and caramelised sauce create an orgy of flavours.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs 30 mins
⌛ Total Time 3 hrs
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Baking tray and aluminium foil: For 'steaming', so the meat softens in its own steam.
  • Brush: For applying sauce.
  • Kitchen paper: For preparing meat (removing membrane).

Instructions

1 ✓

Prepare the meat: pull the silver membrane off the bone side. Mix the dry spices (salt, pepper, paprika, garlic, brown sugar).

Tip: Removing the membrane is critical! If left on, it will be chewy and prevent spices entering the meat.
2 ✓

Coat the meat thinly with oil, then rub the spice mix in thoroughly everywhere. You can let it stand, or cook immediately.

Tip: Oil helps spices stick to the meat and dissolve in fat to transfer their flavour.
3 ✓

Preheat the oven to 150°C. Wrap the meat loosely but airtight in foil (or put in a tray and cover tightly with foil). Pour a little water or cider vinegar underneath.

Tip: The steam generated in the closed space does the 'tenderising'. Low temperature is gentle on proteins.
4 ✓

Cook for 2-2.5 hours. It's ready when the meat has shrunk back from the bones, and the bone ends are visible.

Tip: Check: if you hold a bone and could easily turn it in the meat, the tenderising phase is done.
5 ✓

Remove foil, increase heat to 200°C. Brush the meat generously with BBQ sauce.

Tip: Now comes the 'glazing'. The sugar content of the sauce will caramelise onto the meat.
6 ✓

Cook for another 10-15 minutes until the sauce is toasted and sticky. Be careful not to burn it!

Tip: You can brush multiple layers for even more intense flavour.
7 ✓

Rest for 10 minutes on a board, then slice along the bones.

Tip: If you cut immediately, the soft meat might fall apart. It cuts more nicely after resting.

Recipe FAQ

Why did the ribs stay chewy?
You didn't cook them long enough, or the temperature was too high and they dried out before softening. Collagen needs time!
How do I remove the membrane?
The silvery membrane (silverskin) on the bone side stays tough after cooking. Slip a blunt knife under it, grip with kitchen paper and pull off in one piece.

Ingredients

  • 1.5 kg Pork ribs (whole rack)
  • 200 ml Barbecue sauce (shop-bought or homemade)
  • 1 tsp Garlic granules
  • 1 tsp Paprika (smoked is best)
  • 1 tsp Ground black pepper
  • 1 tsp Salt
  • 2 tbsp Brown sugar
  • 2 tbsp Apple cider vinegar
  • 2 tbsp Oil