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Oven baked pork ribs on white plate with small bowl of sauce
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5 from 18 votes

Oven Baked Pork Ribs (Baked then Grilled)

Oven Baked Pork Ribs are finger licking good! Combining sweet and savory flavours they are baked, smothered in sauce then grilled.
Prep Time10 minutes
Cook Time2 hours 20 minutes
Total Time2 hours 30 minutes
Course: Dinner
Cuisine: Western
Keyword: oven baked pork ribs, sticky bbq pork ribs
Servings: 4
Calories: 862kcal
Author: Adrianne

Ingredients

Dry Rub

  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon mustard powder
  • 1 tablespoon cayenne pepper Note 1
  • 1 tablespoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon cracked black pepper

Pork Ribs

  • 1.5kg/3 pounds pork ribs
  • 2 tablespoon Worcestershire sauce to pour into the rimmed baking tray when cooking the ribs
  • 2 tablespoon apple cider vinegar same as the above
  • water to pour into the base of the baking tray so the foil doesn't burn, combined with the above

BBQ Sauce

  • ½ cup BBQ sauce
  • ½ cup tomato sauce (ketchup)
  • 2 tablespoon Worcestershire sauce

Instructions

  • Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
  • Baking trays: cover 2 x long rectangular baking trays with aluminium foil. Spray with olive oil. Then set aside.
  • Dry rub: add the garlic powder, onion powder, mustard powder, paprika, cayenne pepper, salt and pepper to a glass jug and use a mini whisk to consistently combine.
  • Ribs: place the ribs onto a chopping board with the underside facing up. Starting at one corner locate the membrane and gently pull this off. Use a knife for any tricky bits, cut and discard.
  • Seasoning: working one rack at a time, place the ribs onto a chopping board (meat side up). Sprinkle the dry rub all over the meat to cover and massage into the ribs. Flip to the underside and repeat covering with rub. Then transfer seasoned ribs to oiled baking tray, pour in combined Worcestershire sauce, apple cider vinegar and water cover with foil and then repeat process for the 2nd rack.
  • Oven bake: place the covered ribs into the oven and bake for 2 hours.
  • BBQ sauce: add the BBQ sauce, tomato sauce and Worcestershire sauce to a medium sized jug, stir to combine.
  • Remove: use oven mits to remove each tray from the oven and rest on a heat proof surface. Gently unfold and discard the alfoil. (It will have black bits all over it but the ribs will easily lift off due to the olive oil spray).
  • Baste: transfer the cooked ribs to a silicon lined baking rack with tray underneath. Use a pastry brush to liberally coat the ribs with the BBQ sauce. Repeat for other set of ribs.
  • Grill/broil: change the oven setting to grill at 200°C 392°F6. Place the baking rack into the oven on the top shelf. Grill the ribs for 5 mins (no need to flip). Repeat basting process followed by 5 mins grill time 2-3 times.
  • Serve and enjoy: use oven mits to remove the baking rack from the oven and rest on heat proof surface. Allow the ribs to sit for 2 to 3 minutes. Then use kitchen tongs to transfer to a chopping board. Use a knife and cut the ribs into individual or pairs. Place bowl of leftover bbq sauce on plate with the ribs for serving.

Notes

  • Note 1 - Cayenne Pepper: omit this from the rub if you don't enjoy any heat in your recipes. The spice is hot and you will notice the flavour more in the leftovers (next day) than straight from the oven. 

Nutrition

Calories: 862kcal | Carbohydrates: 25g | Protein: 43g | Fat: 63g | Saturated Fat: 20g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 952mg | Potassium: 993mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1477IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 5mg