Oven-Smoked Pork Ribs

Proper smoked ribs don't have to mean owning a smoker. This oven method gets you most of the way there: tender, falling-off-the-bone pork ribs with real smoky depth, done in an ordinary kitchen oven with a foil tent and a bit of patience. Start them the night before and they'll be the centrepiece of the table.

Prep20 min
Marinate2 hrs – overnight
Cook3.5–4 hrs
Serves3–4
DifficultyLow & slow

The dry rub

  • 2 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1½ tsp brown sugar
  • 1 tsp fine salt
  • 1 tsp cracked black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp cayenne (optional; add more if you want heat)
  • ½ tsp dried mustard powder

Everything else

  • 1 rack of Banksia Springs pork ribs
  • 2 tbsp apple cider vinegar
  • 1 tbsp liquid smoke (from the supermarket baking aisle: this is the oven-smoke secret)
  • 2 tbsp olive oil
  • Your favourite BBQ sauce for finishing (or make one: see the tip below)

Method

  1. Prep the ribs. Pat dry with paper towel. If there's a membrane on the back (the thin silvery skin), peel it off: grip it with a paper towel and pull. It makes a big difference to the texture.
  2. Make the rub. Mix all the dry rub ingredients together in a small bowl.
  3. Apply the rub. Mix the olive oil, apple cider vinegar and liquid smoke together, then brush it all over the ribs. Press the dry rub generously onto both sides. Wrap tightly in cling wrap and refrigerate for at least 2 hours, ideally overnight.
  4. Bring to room temperature. Take the ribs out of the fridge 45 minutes before cooking.
  5. Oven setup. Preheat to 150°C (130°C fan). Sit the ribs meat-side up on a rack over a baking tray and pour about 100ml of water into the tray (the steam keeps them moist). Tent tightly with foil and seal the edges.
  6. Low and slow. Cook for 3 to 3.5 hours. The meat should have pulled back from the bone ends by about 1cm, and a skewer should go in with no resistance. If not, give it another 30 minutes.
  7. Caramelise. Remove the foil. Brush liberally with BBQ sauce. Turn the oven up to 220°C (200°C fan) or switch the grill on, and cook uncovered for 10–15 minutes until the sauce is sticky and catching at the edges.
  8. Rest. At least 10 minutes before cutting. Then slice between every second or third bone for big pieces.
Quick BBQ sauce: 4 tbsp tomato sauce, 2 tbsp apple cider vinegar, 1 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, salt to taste. Simmer for 5 minutes. Done.
Farm tip: our pigs eat organic apple pulp from Stanthorpe orchards along with their pasture and feed, so a good apple cider vinegar suits this pork well.

Serve with

  • Coleslaw with a mustard dressing
  • Corn cobs charred in a pan or on the fire
  • The focaccia from our other recipe, for mopping up the sauce
  • Cold beer
Buy pork ribs →
Pork Low & slow Oven smoked Weekend cook