Juicy, sticky, foolproof barbecued pork ribs – no smoker, no crazy steps and juiciness guaranteed!
I can’t tell you how many different ways I’ve tried to cook barbecued pork ribs – on a tray with liquid in the base … uncovered, covered, on a rack, without a rack, with different sauces, with different rubs, finishing them under the grill (broiler), you name it, I’ve tried it. Every time I’d end up with something that wasn’t quite right: too many steps, dry edges, a marinade that didn’t stick, a grainy sauce, or a tray that looked like it needed to soak for a week. What I wanted were super tender ribs with a sticky, sweet, caramelised outside – without the risk of even one bit drying out.
After multiple attempts, I’ve landed on the best method: wrapping the ribs tightly in baking (parchment) paper AND foil so they cook in their own juices. It’s foolproof, low-mess and guarantees juiciness every single time. Pair it with a quick homemade BBQ sauce that’s glossy and tangy, and you’ve got ribs that are every bit as good as restaurant-style – but made right in your oven. Do not be daunted by making these at home, they truly are foolproof and easy to make.
Pork ribs aren’t the cheapest cut of meat (supermarket racks are around $20 per kilogram here in Australia). But when one serve at a restaurant will cost you double that, making ribs at home is not only better value for money, it’s a whole lot more satisfying. The flavour payoff is incredible, and you get enough to feed the whole family.
These Easy Oven-baked BBQ Pork Ribs are such a crowd-pleaser – my family LOVES it when I make these. They’re also perfect for entertaining, because you can make them ahead and they reheat beautifully. Serve with a big bowl of coleslaw for a family-style feast, and if you’ve got leftovers (unlikely!), shred them onto pita bread the next day for the best lunch.
How do I choose the right ribs?
In Australia, supermarket ribs are usually smaller baby back–style racks (600–900 g/1 lb 5 oz–2 lb each). They’re perfect for this recipe and will cook until tender in about 2 hours. Butcher ribs can be larger (1 kg/2 lb+ each) and may need 2–2½ hours. Choose racks that are meaty and evenly cut, avoiding ones with too much exposed bone.
Do I really need to remove the membrane (silverskin) from my ribs?
The membrane (also called silverskin) is a thin, papery layer on the bone side of the ribs. It doesn’t break down in cooking and can make the ribs chewy. To remove it, slide a small knife under one corner, grip it with a paper towel and peel it away in one go. Don’t stress if you don’t remove it – your ribs will still cook beautifully. Once glazed and sticky you’ll barely notice it, and in Australia most supermarket ribs are already trimmed anyway.
What to serve with BBQ ribs?
The BEST Coleslaw
Potato salad
Crispy Oven Fries
Wedges
A big green salad
Garlic bread
Roast potatoes
Macaroni and cheese
Buttered corn on the cob
My go-to? Ribs with coleslaw, oven fries and corn on the cob – easy, satisfying and guaranteed to please!
Do I have to use the homemade BBQ sauce to make these ribs?
Technically, no. You can use a store-bought BBQ sauce to save time, but the homemade version is quick, glossy and tastes miles better. It also doubles as a dipping sauce or a condiment for other meals during the week!
Can I make these ribs on the BBQ instead?
Yes! Cook them wrapped in baking (parchment) paper AND foil as per the recipe, then transfer to the barbecue for the final glaze, instead of the oven. Use indirect heat with the lid down, basting until sticky and glossy.
If you enjoyed Easy Oven-baked Barbecued Pork Ribs, I think you’ll love:
Mexican Pulled Pork Tacos
Sticky Pork Bao
Portuguese BBQ Marinade
Lamb Kofta with Fattoush Salad and Hummus
Garlicky BBQ Chicken Kebabs
Easy Oven-baked BBQ Pork Ribs
These Easy Oven-baked BBQ Pork Ribs are wrapped in baking (parchment) paper and foil so they cook in their own juices, guaranteeing tender meat every time. Glazed with a quick homemade BBQ sauce until sticky and caramelised, they’re foolproof, family-friendly and perfect for entertaining.
- Total Time: 2 hours 45 minutes
- Yield: Serves 4–6
Ingredients
PORK RIBS
- 2 racks of pork ribs (about 1.5–2 kg/3 lb 5 oz–4 lb 6 oz total, see note 1 about types of ribs)
- 1 tbsp brown sugar
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 tbsp olive oil
EASY HOMEMADE BBQ SAUCE
- 1½ cups (375 ml) ketchup
- ½ cup, firmly packed (115 g) brown sugar
- ¼ cup (60 ml) apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp sweet paprika
- 1 tsp mustard powder
- ½ tsp ground cumin
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 2 tbsp unsalted butter
TO SERVE
Coleslaw (optional)
Instructions
- Prep the ribs – Preheat the oven to 180°C (350°F) (160°C/325°F fan-forced) (important, make sure the oven preheated for at least 20 minutes, as this recipe needs a hot oven!). Pat the ribs dry with a paper towel. Remove the thin membrane from the back if not already done (see note 1).
- Rub – Mix the brown sugar, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Drizzle the ribs with the olive oil, then rub the spice mix evenly over both sides.
- Wrap – Wrap each rack separately. To do this, place a rack of ribs, fleshy-side down, on a large sheet of baking (parchment) paper and wrap to enclose. Tear a sheet of foil that’s twice the length of the ribs. Place the baking paper-wrapped ribs on one half of the foil, then fold the other half over to cover. Fold and crimp the edges tightly to form a sealed parcel. This locks in the steam and keeps the ribs juicy. (Watch the video for a step-by-step guide.)
- Bake – Place the two wrapped racks on a baking tray with sides (just in case any juices escape). Cook for 2 hours or until the meat can easily be shredded with two forks, it should come off the bone easily. If not, continue cooking, covered, in 30-minute intervals until tender.
- Make the sauce – While the ribs cook, add all the sauce ingredients, except the butter, to a medium saucepan off the heat (important – make sure it’s a cold saucepan, as the sauce needs to be warmed gradually. This will stop it spitting or catching on the base of the pan). Place the pan over medium heat and bring to a gentle simmer. Simmer for 5–8 minutes, stirring often. (Stirring is important because it stops the sauce catching on the bottom of the pan and also keeps it from bubbling over.) Cook until the sauce thickens slightly and looks glossy. Remove from the heat and stir in the butter until melted and silky.
- Glaze and finish – Remove the ribs from the oven. Carefully open each parcel by removing the top layer of foil and peeling away the baking paper, leaving the ribs sitting in the bottom layer of foil on the tray in the juices (this keeps them extra juicy and saves cleaning another tray!). Brush the ribs generously with the BBQ sauce – a light coat on the underside, a full coat on top. Increase the oven temperature to 220°C (425°F) (200°C/400°F fan-forced) and bake, uncovered, for 20–25 minutes, or until sticky and caramelised, basting once more halfway through, on the meat side only.
- Serve – Rest for 5 minutes, slice and serve with extra sauce. Serve coleslaw on the side, if desired.
Notes
Note 1 –
- Australia – Most supermarket pork ribs in Australia are smaller-style racks like those pictured here (often 600–900 g/1 lb 5 oz–2 lb per rack, sometimes a little larger). Even though they look smaller than US racks or those available from the butcher, they often still need around 2 hours at 180°C (350°F) (160°C/325°F fan-forced) to become tender. If you do use a rack from the butcher, which may be larger, (1 kg/2 lb 3 oz per rack or more), you may need to cook the ribs for longer (2–2½ hours).
- US – You’ll find different cuts like baby back ribs (smaller, quicker cooking like those I’ve used in this recipe), St Louis-style ribs (larger, meatier, more fat), and spare ribs (longer, leaner, more bone). Larger racks like St Louis may need 2–2½ hours in the oven at 180°C (350°F) (160°C/325°F fan-forced) to become tender before glazing. UK – Look for pork rib racks or baby back ribs.
- Membrane – Some racks come with a thin layer of membrane (also called silverskin) on the underside (the bone side). It’s a chewy, papery skin that doesn’t break down in cooking so, for the most tender ribs, it’s best to remove it. In Australia, most supermarket ribs are already trimmed, but it’s always worth checking. Slip a knife under the skin at one end, then use a paper towel to grip and peel it away. Don’t stress if you skip this step, the ribs will still cook beautifully. Removing the membrane just makes them extra tender.
MAKE AHEAD
Ribs
- Rub and wrap the ribs up to 24 hours in advance and refrigerate until ready to cook.
- You can also cook the ribs through the covered stage, cool completely, then refrigerate for up to 3 days. When ready to serve, glaze and finish in the oven as per the recipe.
- Not suitable to freeze.
Sauce
- Double or triple the recipe if you’d like to batch cook.
- Store in a clean jar or airtight container in the fridge for up to 2 weeks.
- Freeze in small containers or freezer bags (in about ½ cup/125 ml portions). Keeps for up to 3 months.
LEFTOVERS
Ribs
- Store cooled ribs in an airtight container in the fridge for up to 3 days.
- Reheat, covered with foil, in a 180°C (350°F) (160°C/325°F fan-forced) oven for 10–15 minutes until hot.
- Shred leftover meat and use it in wraps, tacos on pizza, or over salads.
Not suitable to freeze.
Sauce
- See the Make Ahead instructions above for storage tips.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Pork, Family Favourites, BBQ, Fakeaway, Easy Entertaining
- Method: Oven-baked
- Cuisine: American-inspired
