Barbecued Ribs

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    Barbecued Ribs

    Barbecued Ribs


    403 people made this

    About this recipe: Two day BBQ ribs, but worth the effort. Baked and marinated with a rub overnight, then barbecued with BBQ sauce.

    Serves: 8 

    • 2kg pork loin ribs
    • 4 cloves garlic, sliced
    • 1 tablespoon caster sugar
    • 1 tablespoon paprika
    • 2 teaspoons salt
    • 2 teaspoons ground black pepper
    • 2 teaspoons chilli powder
    • 2 teaspoons ground cumin
    • 70g dark brown sugar
    • 125ml cider vinegar
    • 125ml ketchup
    • 125ml chilli sauce
    • 60ml Worcestershire sauce
    • 1 tablespoon lemon juice
    • 2 tablespoons chopped onion
    • 1/2 teaspoon mustard powder
    • 1 clove crushed garlic

    Prep:30min  ›  Cook:3hr  ›  Extra time:8hr  ›  Ready in:11hr30min 

    1. Preheat oven to 150 C / Gas 2. Place ribs on a rack in a shallow roasting tin. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly.
    2. In a small bowl, mix together caster sugar, paprika, salt, black pepper, chilli powder and ground cumin. Rub spices over cooled ribs. Cover, and refrigerate overnight.
    3. In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chilli sauce, Worcestershire sauce, lemon juice, onion, mustard and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce.
    4. Preheat BBQ for medium heat.
    5. Place ribs on BBQ cooking grate. Barbecue, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.

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    Reviews in English (443)


    Best ribs ever. I cut down slightly on the paprika in the rub to make it more acceptable to the kids but overall they are great.  -  19 Sep 2011


    Believe the hype-- these were fantastic! I don't have a grill so for the grill part, I just put them in the oven at 350 degrees, basting frequently. As recommended, I made double the sauce and didn't leave it over for dipping--- I just slathered the whole amount on there throughout basting! The first time, I didn't listen to others advice and only made the standard amount of sauce. Big mistake! Make double!The sauce was finger-licking good (I mean literally) and I was so pleased that I made my own sauce. No more store-bought-- this one's a keeper! As other people mentioned, I also added a bit of chili pepper flakes for some heat, and it was the perfect balance. Thanks for the recipe for these tender, delicious ribs!  -  20 Nov 2006  (Review from Allrecipes US | Canada)


    Wow, these ribs are definitely 5 star. Changed a couple of things on the 2nd round of making these to fit the family's preference. Instead of 1 tbsp of white sugar in the rub, I subbed 3/4 tbsp of white sugar and 3/4 tbsp of brown sugar. Added 1 tsp of liquid smoke to the sauce, used dried minced onions vs fresh diced onion and added 1/4 tsp of dried red pepper flakes to balance the sweet sauce. Perfect mixture of sweet and spicy. Took other reviewers advice and doubled the sauce and am so very glad I did! Thanks Gail for a GREAT recipe!  -  18 Jul 2011  (Review from Allrecipes US | Canada)

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