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Roasted ribs served with roasted potatoes and salad
Mouth-watering slow-roasted pork ribs with a sticky, spiced glaze

Sticky spiced slow-roasted pork ribs

Author: Flavelo
Recipes Main Courses
The secret to butter-soft ribs is the 'low & slow' technique: roasting slowly at low temperature so tough connective tissues melt into juicy gelatin. At the end of the process, high heat ensures a sticky, caramelised crust that everyone at the table will fight for.
🕒 Prep Time 15 mins
🍳 Cook Time 2 hrs 30 mins
⌛ Total Time 2 hrs 45 mins
🍽️ Servings 4 servings
🔥 Calories 850 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Deep roasting tin
  • Aluminium foil (strong)
  • Brush for basting
  • Mixing bowl for marinade

Allergen Information

⚠️ Mustard

Instructions

1 ✓

Preheat oven to 150°C. Wash ribs, wipe dry, and remove membrane from the bone side.

Tip: Spice rub sticks better to a dry surface.
2 ✓

Mix oil, mustard, crushed garlic, vinegar, and dry spices (salt, paprika, cumin, rosemary, sugar) into a paste.

Tip: Mustard and vinegar help loosen meat fibres (acidic marinade).
3 ✓

Coat meat with paste all over. Place in roasting tin and cover tightly with double layer of foil.

Tip: Airtight sealing is important so meat steams in its own juices and doesn't dry out.
4 ✓

Roast for 2.5 hours. Then remove foil, increase heat to 200°C.

Tip: At this point meat is soft but pale. High heat gives it colour.
5 ✓

Baste meat with juices from the tin, and roast uncovered for another 15-20 minutes until reddish-brown and sticky.

Tip: Sugar caramelises on surface now. Watch it, as it burns quickly!

Recipe FAQ

Why remove the membrane?
The silvery membrane on the bone side doesn't cook tender, stays chewy, and prevents spices from penetrating the meat. You can easily grip and pull it off with a paper towel.
How do I know it's done?
When the meat has shrunk back from the bone, and bone ends are exposed by 1-1.5 cm.

Ingredients

  • 1000 g Pork ribs (Spare ribs)
  • 4 cloves Garlic
  • 2 tsp Paprika powder
  • 1 tsp Dried rosemary
  • 1 tsp Ground cumin
  • 1.5 tsp Salt
  • 2 tbsp Mustard
  • 2 tbsp Oil
  • 1 tbsp Brown sugar
  • 1 tbsp Apple cider vinegar