Chicken Ribs (Baked then Grilled)

Chicken ribs stacked on white plate with bowl of sauce in background.

5 from 29 votes

Chicken Ribs are sweet, spicy, tangy and finger licking good. Quick and easy to make they are what I like to call 'Winner Winner Chicken Rib Dinner'.

Prep Time10

Cook Time50

Total Time1

Course: Appetizer

Cuisine: Western

Keyword: chicken ribs, chicken spare ribs

Servings:

Calories: 255kcal

Author: Adrianne

Equipment

1 Mini whisk
1 Glass jug to combine the chicken seasonings
1 Large glass jug to combine the bbq sauce ingredients
1 Baking dish with 2 - 3 inch rim
1 Kitchen Tongs
1 Chopping board
1 Spray oil
2 Oven Mits
1 Paper towel
1 Silicon Baking Mat
1 Pastry Brush to coat the ribs with the bbq sauce
1 Baking tray with rack

Ingredients

Spice Rub

1 tablespoon garlic powder Note 1
1 tablespoon onion powder Note 2
1 tbsp mustard powder
½ tablespoon cayenne pepper Note 3
½ tablespoon paprika Note 4
¼ teaspoon kosher salt
¼ teaspoon black pepper

Ribs

1 kg/2 pounds chicken ribs Note 5

BBQ sauce

½ cup/125ml bbq sauce Note 6
½ cup/125ml tomato sauce (ketch up) Note 7
2 tbs Worcestershire sauce Note 8
2 tbs honey Note 9

Instructions

Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
Dry rub: combine the garlic powder, onion powder, mustard powder, cayenne pepper, paprika, salt and pepper in a small glass and use a mini whisk to combine.
Barbecue sauce: combine the bbq sauce, tomato sauce, Worcestershire sauce and honey in a jug and use a mini whisk to combine.
Chicken ribs: pat the chicken ribs dry using paper towel and a chopping board. Then transfer them to a medium bowl.
Rub onto ribs: sprinkle half of the dry rub over the ribs and then use kitchen tongs to toss and combine. Then sprinkle in the other half and again toss to combine.
Baking dish: spray a baking dish with olive oil. Then add the seasoned ribs to the dish in one flat later. Cover with foil and place in to the oven on the middle shelf. Allow to cook for 15 minutes, then use kitchen tongs to remove, place on a heat proof surface, pull the foil off and use tongs to rotate the ribs to the other side. Place the foil back on and then place the ribs back into the oven for another 15 minutes.
Grill/broil: use oven mits to remove the cooked ribs from the oven and place on a heat proof surface. Change the oven setting to grill at 200°C 392°F6. Use kitchen tongs to transfer each rib to a silicon baking mat on an oven rack and tray. Use the pastry brush to re coat each rib with the homemade bbq sauce. Place the tray into the oven on the top shelf. Grill the ribs for 10 mins. Repeat basting and grilling x 1. (Total grill time is 2 x 10 mins = 20 minutes).
Serve and enjoy: use oven mits to remove the baking tray from the oven and place on a heat proof surface. Let the ribs rest for 1 to 2 minutes before using tongs to transfer them to a serving plate. Provide horseradish yogurt sauce (optional) for serving.

Notes

Note 1 - Garlic powder: another fantastic pantry staple. As above, check the pantry to make sure your bottle hasn't dried out.
Note 2 - Onion powder: an excellent pantry staple. It is a great balance to the garlic powder. This can dry out so check your bottle before you head to the shops.
Note 3 - Cayenne pepper: a bright reddish orange spice which helps us get a little kick of heat in the ribs.
Note 4 - Paprika: made from capsicums (peppers), this also has an intense colour, yet leans towards red not orange. It is mild in flavor.
Note 5 - Chicken ribs: you will most likely need to get these from your local butcher. They will sell them as a pack, already done up so the hard work is done for you. They will either be labelled 'chicken ribs' or 'chicken spare ribs'. If in doubt, ask and they will let you know 👍.
Note 6 - Barbecue sauce (or bbq sauce if you prefer): the final of the 4 ingredients used to make the sauce.
Note 7 - Tomato sauce (ketchup): bright red in colour, this helps us to achieve a depth of flavor in our homemade sauce.
Note 8 - Honey: sweet and sticky we use this as an ingredient in the sauce. This helps us in the grilling stages of the recipe and ensures that the ribs are indeed 'finger licking good'.
Note 9 - Worcestershire sauce: excellent to use to give a little robustness to recipes. Shake your bottle before you use it to ensure it is not gritty.
Portion size: this depends on whether you want to serve the chicken ribs as an appetizer or main. For each person at least 2 ribs are recommended as a starting point.

Nutrition