Nutritional values are estimates per serving
Slow cooked until the meat falls from the bone, finished with a sticky caramelised glaze. This is the kind of ribs that silence a table. Worth every hour in the oven.
A note from us
Removing the membrane from the back of the ribs is the step most people skip — do not. It is a tough silvery skin that never softens no matter how long you cook them. Once it is off the ribs are completely different. The 3 hour low and slow in foil is non-negotiable — this is what makes them fall off the bone. Mustard powder in the dry rub is a classic American BBQ trick — it adds depth and a subtle tang that you cannot identify but would miss if it was gone.
What you need 🛒
For even deeper flavour apply the dry rub the night before and leave the ribs uncovered in the fridge overnight. The salt draws moisture out and then back in, seasoning the meat all the way through.
How to make it 👨🍳
Preheat your oven to 150C. Remove the membrane from the back of the ribs — slide a knife under it at one end, grip with a piece of kitchen paper and pull it off in one piece. This is essential — leaving it on makes the ribs tough.
Mix the smoked paprika, brown sugar, garlic powder, onion powder, cumin, cayenne, mustard powder, salt and black pepper together to make the dry rub. Rub it all over both racks of ribs, getting into every crevice.
Wrap each rack tightly in two layers of foil. Place on a large baking tray and cook in the oven for 3 hours — low and slow is the only way to get ribs that fall from the bone.
While the ribs cook make the BBQ glaze. Combine the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, crushed garlic, smoked paprika, cayenne and honey in a small saucepan. Simmer over low heat for 10 minutes until thick and glossy. Taste and adjust — more vinegar for sharpness, more honey for sweetness.
After 3 hours carefully open the foil — the ribs should be completely tender and the meat pulling away from the bones. If they still feel firm, wrap back up and give them another 30 minutes.
Turn the oven up to 220C or fire up the grill to high. Brush the ribs generously with the BBQ glaze on both sides.
Cook uncovered for 10-15 minutes, brushing with more glaze every 5 minutes, until the outside is deeply caramelised and sticky. Watch them carefully — the sugar in the glaze can burn quickly.
Rest for 5 minutes then slice between the bones and serve immediately with extra glaze on the side.
