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BBQ ribs served with corn
Tasty BBQ ribs with buttered corn

Sticky BBQ ribs with corn

Author: Flavelo
Recipes Main Courses Quick Meals
The secret to real American BBQ ribs lies not in the sauce, but in patience. During long, low-temperature roasting, the tough collagen in the meat slowly turns into gelatin, making the meat tender and juicy. The sweetness of the corn and the freshness of the parsley butter perfectly counterbalance the heavy, smoky character of the roast meat.
🕒 Prep Time 20 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 850 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Roasting tin
  • Strong aluminium foil
  • Basting brush
  • Large pot for the corn
  • Kitchen paper

Allergen Information

⚠️ Mustard (may be in BBQ sauce)
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 150°C. Wash the ribs and pat dry. Turn bone-side up, and use a blunt knife to pry up the membrane at the bone, then grab with kitchen paper and pull it off in one piece.

Tip: Kitchen paper is needed because the membrane is slippery. Without removing the membrane, spices cannot penetrate between the fibres (osmosis).
2 ✓

Mix the salt, pepper, garlic, paprika, and brown sugar. Rub this dry mix (rub) thoroughly all over the meat.

Tip: The sugar will caramelise during cooking, helping to form the crust (bark), while salt carries flavours deep inside.
3 ✓

Wrap the meat in double-folded aluminium foil to seal airtight. Place on a tray and roast for 2.5 hours.

Tip: In sealed foil, the meat steams in its own juices, softening connective tissues without drying out muscle fibres.
4 ✓

When the meat is tender, remove from the oven, open the foil (watch out for hot steam!). Brush generously with BBQ sauce.

Tip: Sugar and tomato in the sauce burn easily, so we only brush it on at the end.
5 ✓

Increase heat to 200°C and return the meat uncovered for 15 minutes until the sauce glazes and becomes sticky.

Tip: High heat caramelises the sauce, fixing flavours onto the meat surface.
6 ✓

Meanwhile, boil the corn in salted water for 10-12 minutes until kernels are tender. Drain.

Tip: Do not overcook the corn, as sugars turn to starch and it loses its crunch.
7 ✓

Melt the butter in a pan, stir in chopped parsley, and toss the hot corn cobs in it before serving.

Tip: Fat (butter) helps fat-soluble flavour compounds and vitamins be absorbed better and taste more delicious.

Recipe FAQ

Why remove the membrane?
The silvery membrane (silverskin) on the inner side of the ribs hardens during cooking, remains chewy, and prevents spices from penetrating the meat.
How do I know the ribs are ready?
If the meat has shrunk back from the bone by approx. 1 cm, and you can easily twist the bone in the meat, it's perfect.

Ingredients

  • 1.5 kg Pork spare ribs
  • 200 ml BBQ sauce
  • 1 tsp Garlic granules
  • 1 tsp Paprika
  • 2 tbsp Brown sugar
  • 1 tsp Salt
  • 1 tsp Ground black pepper
  • 4 pcs Corn on the cob
  • 50 g Butter
  • 1 bunch Fresh parsley