General
Tender foil-covered ribs finished with a sticky glaze; no smoker required.
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Optional peppers are shown; the method below uses a home oven with a seasoned rub and barbecue glaze.
Tips, changes and questions from people who cooked this recipe.
6 clear steps
Measure the ingredients before starting. Keep raw animal products separate from ready-to-eat ingredients.
Preheat a conventional oven to 150°C / 300°F. Pat ribs dry and ask the butcher to remove the tough underside membrane if needed. Mix dry seasonings and rub over both sides.
Place ribs in a deep tin, add water around rather than over them, and cover tightly with foil. Bake about 2½–3 hours until the meat is tender; add a little water if the tin dries.
Check the pork is cooked safely: at least 63°C / 145°F with 3 minutes rest; ribs usually need substantially higher temperatures and longer cooking to become tender. The tenderness check does not replace the thermometer.
Carefully uncover away from your face. Brush with barbecue sauce and bake at 220°C / 425°F for 10–15 minutes, checking often so the sugar does not burn.
Rest for 5 minutes and cut between bones. Refrigerate leftovers within 2 hours and reheat to 74°C / 165°F.
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