The secret to perfect sticky grilled ribs is in the homemade barbecue sauce that perfectly complements the tender and juicy meat! The sauce is a delicious blend of sweet and savoury flavours that will have everyone licking their fingers!
Course: Dinner
Prep time: 20 mins
Cook time: 3hrs 30 mins
Total time: 3hrs 50 mins
Calories: 654kcal
Ingredients:
• 2 kg (4lbs) pork ribs (spare ribs/belly ribs/baby back ribs)
• 2 tbsp brown sugar
• 1 tbsp salt
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 4 cup apple juice (you can substitute with stock or water)
Barbecue sauce:
• 1 cup tomato ketchup
• ½ cup Worcestershire sauce
• 3 tbsp cider / Balsamic vinegar
• 3 tbsp brown sugar
• 1 tsp smoked paprika
• ½ tsp garlic powder
• 1-2 tsp salt
Instructions:
• Preheat the grill.
• If your ribs still have the membrane/silver skin on the back of the rack attached, remove it by loosening the skin with a knife until you can grab it with a piece of paper towel. Pull the membrane off and discard.
• Combine the salt, sugar, smoked paprika, garlic and onion powder and generously season the ribs on both sides.
• Place in two baking dishes or foil trays.
• Pour in the apple juice, cover with foil and place in the oven.
• Allow to bake for 2½-3 hours or until the ribs are tender.
• To make the barbecue sauce, combine the tomato ketchup, Worcestershire sauce, vinegar, sugar, salt, smoked paprika and garlic powder in a small saucepan.
• Bring to a simmer and cook for 5 minutes until the sauce is thick and smooth and the sugar has dissolved. Allow to cool to room temperature.
• Once the ribs are tender, remove them from the oven and set aside while you prepare the grill.
• Preheat the grill for at least 5 minutes. Heat should be medium-high as you don’t want the barbecue sauce to burn before the ribs are glazed.
• Brush the ribs with the barbecue sauce then place on the grill.
• Allow to cook for 4-5 minutes per side, brushing the ribs regularly with the barbecue sauce.
• Remove the ribs from the grill, allow to rest for 5 minutes then slice and serve.
