I think most of us would love to dig in to a juicy rib that’s sticky, meaty and down right finger licken good. I decided to use pork ribs but you can happily use beef which are usually cooked for a longer period of time than pork ribs, so they tend to have a more tender texture. The added fat and connective tissue helps give beef short ribs the perfect texture and makes them juicy. Beef benefit from marinating and smoking and require less intense spices to acquire flavor. Pork ribs offer a better profit margin because of their lower initial cost and are easier and faster to cook, requiring less labour as well.
This recipe is straight forward and a good base to work from, that what’s great about being the chef, you try different recipes and perhaps (hopefully you love it as is and wouldn’t want to change a thing) but we all have our preferences, a tad more vinegar here or a tad more honey there, as long as it’s your kind of tasty.
Above is an image of the dry rub mixture using garlic powder, origanum, paprika, cayenne pepper, mixed spice, white pepper and salt.
History
Pork ribs is deeply submerged in this culture. The history of BBQ ribs is as diverse as BBQ itself. It’s a path that began in the Caribbean, traveled north by Spanish Conquistadors, moved overseas to the Americas, and then seasoned with flavors of European settlers.
Beef Short Ribs boast a lineage that spans centuries, with origins deeply rooted in traditional European butchery techniques. As settlers brought their culinary customs to American soil, Beef Short Ribs found a new home in Southern cuisine, celebrated for their robust flavor and tender texture.
I bought these pork ribs from a local butcher here in Cape Town called Frankie Fenner Meat Merchants. I love the quality of their meat and the fact that it’s ethically sourced. Some of you might know who I’m talking about – we absolutely adore them.
Ingredients
Pork Ribs
- 2/2.5 kg baby back pork ribs see note 1
- ½ cup water
- 2 tbsp honey
- 1 tbsp olive oil
Pork Dry Rub
- 2 ½ tsp smoked paprika
- 2 ½ tsp garlic powder
- ½ tsp five spice
- 1 tsp cayenne powder
- 1 tsp dried Italian herb mix
- ½ tsp white pepper
- 1 ½ tsp salt
BBQ Sauce
- 1 ½ cup tomato sauce
- ½ cup apple cider vinegar
- ½ cup water
- 2 tbsp blackstrap molasses or brown sugar
- 2 tbsp honey or brown sugar
- 2 tsp Dijon mustard
- 2 garlic powder
- 2 tsp cayenne pepper or hot sauce
- ½ tbsp Worcestershire sauce optional
- ½ tsp white pepper
- 1 tsp salt
Instructions
- Preheat oven to 160℃/320℉ and remove the membrane on the bony side.
- Combine the dry rub ingredients and rub onto both sides of the ribs, mostly on meaty side.
- Place ribs on a tray in a single layer. Mix the water, honey and oil together and pour it underneath the ribs, cover with foil then bake for a minimum of 2 hours but if you have the time I'd recommend you do 3 hours. The meat will pull away from the bone and become more tender. Note: if you're using beef ribs, you'll need to bake them for 4-4hrs 30mins.
- Meanwhile, place all ingredients in a saucepan and simmer over medium heat, stirring occasionally, for 45 minutes or until thickened. Adjust to taste: sweetness with molasses/honey, salt and ACV. Use for glazing ribs and as a sauce for serving.
- Remove from oven, turn up to 180℃/350℉. Also, move the oven rack higher up if possible (closer to the boiler). Remove the water below the ribs, drizzle with olive oil, then return the ribs to the oven for 15 minutes or until rub it starts forming a nice crust.
- Flip ribs so the bonier side is up. Slather with the BBQ sauce, then bake for 10 minutes.
- Remove from oven, then turn ribs over so the meaty side is up. Slather with BBQ sauce, bake for 5 minutes. Repeat 2 or 3 more times until you've got a thick glaze on the ribs.
- Cut ribs into individual or multiple rib portions, glaze the ribs with the BBQ sauce and serve with the remaining BBQ sauce on the side.
Notes
- Ribs: Baby Back Ribs are ideal. Pork Spareribs also work well but reduce covered cook time to 1hr 10 min (as they are less meaty). Most ribs are Baby Back / St Louis style hybrid or they are very skimpy Spare Ribs. Just look for meaty pork ribs that are nice and fatty, 2.5cm+ thick (including bone). They should have most meat on the upper side, and not much on the underside.
5. Pork ribs tenderness: this recipe is forgiving so don’t fret about exact timing here. At 1h 30 min, use 2 forks to check if you can pry the meat apart with little effort (but not yet “falling off the bone with a touch”. Remember, they will get another 30 – 40 minutes in the oven. Beef Ribs: they'll take up to 3hours (total time of 4-4hrs 30minutes) longer to cook.
6. To cook ribs on open flame: – I love making these on the BBQ when I’m entertaining! Here’s how: Follow recipe to end of Step 4 (i.e. 2nd baked uncovered to make Rub crusty). Brush bony side of ribs with sauce, then cook on BBQ indirect heat on high (bony side up) with lid down for 5 minutes.
Flip so meaty side is up, baste, cook with lid down for 5 minutes. Repeat 3 times until you have a nice caramelized glaze.