There’s nothing quite like tender, flavourful pork ribs slow-cooked to perfection and finished on the barbecue. This smoky honey glaze adds a sticky, slightly sweet finish to the ribs, making them an instant hit for any gathering.
Serves: 4 Preparation time: 10 minutes Cooking time: 2.5–3 hours (slow-cooked) + 10–15 minutes on the BBQ
Ingredients:
2 racks of pork ribs
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp cayenne pepper (optional for heat)
1 cup BBQ sauce
¼ cup honey
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
2 cloves garlic, minced
Fresh coriander, chopped (optional, for garnish)
Method:
Preheat your oven to 150°C (fan bake). Remove the thin membrane from the underside of the pork ribs to ensure they cook more evenly and are more tender.
Prepare the seasoning rub by mixing together the salt, pepper, smoked paprika, garlic powder, onion powder, cumin, coriander, and cayenne pepper in a small bowl.
Rub the pork ribs with olive oil, then coat them generously with the seasoning mixture on both sides.
Wrap the ribs in foil and place them on a baking tray, bone side down. Cover tightly with another layer of foil and place in the oven. Slow-cook for 2.5–3 hours, or until the ribs are tender and the meat easily pulls away from the bone.
While the ribs cook, prepare the smoky honey glaze. In a small saucepan, combine the BBQ sauce, honey, apple cider vinegar, Dijon mustard, and minced garlic. Simmer on medium heat for 5–10 minutes, stirring occasionally, until slightly thickened. Set aside.
Once the ribs are cooked, preheat your BBQ to medium-high heat. Remove the ribs from the oven and brush both sides generously with the smoky honey glaze.
Place the ribs on the BBQ and grill for 5–7 minutes on each side, basting frequently with the glaze, until the ribs are caramelised and slightly charred.
Serve the ribs hot, garnished with freshly chopped coriander if desired. Enjoy with extra BBQ sauce on the side.
Tips:
Removing the membrane from the ribs allows them to absorb more flavour and ensures they are tender.
You can also use the smoky honey glaze as a dipping sauce for an extra layer of flavour.
If you prefer a spicier kick, add more cayenne pepper or a few dashes of hot sauce to the glaze.
Serving Suggestions:
Barbecue pork ribs are best served with classic sides like garlic mashed potatoes, coleslaw, or corn on the cob. For a refreshing balance, a crisp green salad or pickled vegetables would complement the richness of the ribs. Don’t forget extra napkins – these ribs are sticky and delicious.
