Juicy BBQ Pork Ribs

▪️ Time: 3 hours ▪️ Level: EASY ▪️ Budget: medium-high

This is the easiest recipe for the best homemade ribs I’ve ever had. These juicy BBQ pork ribs are slow-cooked to perfection, delivering irresistible tenderness and bold, smoky flavor in every bite. The meat is so soft it practically falls off the bone, coated in a rich, sticky barbecue glaze that strikes the perfect balance between sweet, tangy, and savory. Whether served as a crowd-pleasing appetizer or the centerpiece of a backyard barbecue, these finger-licking ribs are pure comfort food and an absolute dream for any meat lover.

BBQ Pork Ribs

Ingredients

• 2 racks of raw pork ribs

• 100g brown sugar

• 1 tsp sea salt

• 1 tsp black pepper

• 1 tbsp paprika powder

• 1 tbsp garlic powder

• 450 ml BBQ sauce

• half a white cabbage

• 2 tbsp olive oil

• za'atar spices

• salt and pepper

Method

Preheat the oven to 150°C and line a baking tray with aluminium foil.

Remove the membrane of the ribs, rinse them with water and place them on top of the foil. Mix all the dry ingredients together and rub this mixture on the ribs. Top with another layer of aluminium foil and wrap the ribs completely. Place in the oven for 2 hours and 15 minutes.

Meanwhile, cut up the cabbage in 2cm thick slices. Place in an oven tray, drizzle over the olive oil and sprinkle with za'atar, salt and pepper. Set aside.

When the ribs are done, take them out, change the oven setting to broil (on 220°C) and slide in the cabbage. Leave this to roast for at least 30 minutes. Be careful not to burn the cabbage too much on the top. Flip halfway or cover with some foil near the end.

From the ribs, take off the top aluminium foil and drain the juice from the baking tray. Cover the ribs in BBQ sauce and spread out evenly over both sides with a brush or a fork. Then place in the oven next to the cabbage and broil for 10-15 minutes, flipping the ribs over halfway.

Take everything out of the oven and serve. ENJOY!

Wine pairing

Every BBQ flavoured dish goes great with Malbec, it's just a pairing meant-to-be. For this heavily meat based dish, go for a fuller bodied Malbec with lots of tannins.