Pub-Style Pork Ribs

As good as your local for a fraction of the price. I love smoked ribs as much as anyone, but these are ridiculously easy and still packed with flavour. Sticky, easy & finger-licking good. I was shocked at how easy this recipe turned out & how packed with flavour it is.

Thanks to Kerry for sharing her recipe, which I’ve adapted here!

Ingredients (serves 2)

Ribs

• 1 rack pork ribs (approx. 1.2kg)

• Olive oil

Spice Rub

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp mustard powder

• 1 tsp onion powder

• 1 tsp chilli powder

• 1 tbsp minced garlic

• Salt and pepper

BBQ Baste

• 1 cup malt vinegar

• 1 cup brown sugar

• 1/2 cup bourbon or dark rum

• 2 tbsp tomato paste

• 1 tbsp Dijon mustard

• 1 tbsp minced garlic

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp chilli powder

• Splash of water

Method

1. Preheat oven to 170°C.

2. Drizzle the ribs with olive oil, then rub with the minced garlic, spice mix, salt and pepper. Wrap tightly in foil and place on a baking tray and into a pre-heated oven.

3. Make the baste by cooking the garlic in a saucepan for 1 minute, then add the bourbon and the remaining ingredients. Simmer on low-medium heat until thickened and glossy.

4. After 10–15 minutes in the oven, remove the ribs and brush with the first layer of baste. Re-wrap in foil and return to the oven.

5. Repeat the basting process again after another 30 minutes.

6. Cook for a total of 1.5 hours. Then open the foil, apply a final baste, and increase the oven temperature to 200°C.

7. Cook uncovered for a final 30 minutes until sticky and caramelised.

8. Rest for a few minutes, then serve with your favourite sides.

Tips

1. If you can, always source from your favourite local butcher. The quality of the pork will be better, and often they’ll cut away the membrane on the ribs.

2. I love leftover ribs! They’re great to eat cold out of the fridge for a quick snack, or even better with the rib taken off and on tacos!