Serves 4-6
These oven-baked sticky pork ribs are packed with smoky barbecue flavour and are so tender the meat will fall off the bone. A family favourite of many Kiwis!
Ingredients
- 2kg Pork ribs
Rub
- 4 tsp garlic powder
- 2 tsp onion powder
- 4 tsp paprika
- 2 tsp salt
- 1 tsp cracked black pepper
- 1tsp cumin
- 1 tsp chili or Cayenne pepper (optional)
- 3 Tbsp olive oil
Sauce
- 2 cups of barbecue sauce
- 3 Tbsp minced garlic
- 60g of melted butter
- 1 Tbsp Worcestershire sauce
- 1/2 -1 Tbsp cayenne pepper (optional)
- 1 tsp of salt
Instructions
Prep the pork
- Preheat your oven to 180°C.
- Using a table knife and a paper towel, peel off the tough membrane that covers the underside of the ribs. Place the ribs on an oven tray lined with foil.
Rub the ribs
- In a small bowl, combine the garlic powder, onion powder, paprika, salt, pepper, cumin and chili or Cayenne.
- Sprinkle the rub over the ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. Place the ribs bone-side down on the tray and cover with foil.
- Place tray in the oven to roast for 2 hours.
Make the sauce
- During the last few minutes of cooking time, mix together sauce ingredients and stir well. The sauce will become glossy as the butter mixes in.
- Remove the ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture.
Grill the ribs
- Increase the oven temperature to 240°C. Return the ribs to the oven, uncovered, and roast for a further 10 minutes.
- Change oven settings to grill on medium-high heat to lightly char and caramelise the edges (about 3 minutes).
Serve
- Let the ribs rest for 10 minutes after removing them from the oven to allow the juices to recirculate back into the meat before slicing.
- Serve with coleslaw, potato salad, hot chips or your favourite sides.
- Make sure there are plenty of serviettes for all the sticky finger licking!
Recipe courtesy of NZ Pork
