These barbecue pork ribs turn out exceptionally tender and juicy: slow roasting under foil makes the meat silky-soft, while a final coating of barbecue sauce adds a glossy, caramelized crust. No grill needed — the oven does all the work.
Ingredients
- Pork ribs
- Honey — 2–3 tbsp
- Soy sauce — 2–3 tbsp
- Ground paprika — 1 tsp
- Ground black pepper — 1 tsp
- Garlic powder — 1 tsp
- Ground chili — 1 tsp
- Chicken seasoning — 1 tsp
- Steak seasoning — 1 tsp
- Salt — to taste
- Barbecue sauce for glazing
Step-by-Step Recipe
- In a bowl, mix the honey, soy sauce, paprika, black pepper, garlic powder, chili, chicken seasoning, steak seasoning, and a pinch of salt until smooth.
- Rinse the ribs and pat them very dry with paper towels.
- Rub the marinade all over the ribs, paying special attention to the edges and the spaces between the bones.
- Wrap the seasoned ribs tightly in foil and place them on a baking sheet.
- Bake at 285°F | 140°C with convection for about 3 hours, until the meat becomes very tender.
- Carefully open the foil and generously brush the top of the ribs with barbecue sauce.
- Increase the temperature to 356°F | 180°C and bake for another 15 minutes, until glossy and caramelized.
Nutritional Value (per serving)
| Item | Value |
|---|---|
| Calories | 650 kcal |
| Protein | 38 g |
| Fat | 45 g |
| Carbohydrates | 18 g |
| Sugar | 15 g |
| Sodium | 1600 mg |
| Fiber | 1 g |
Nutritional values are approximate and depend on the cut of ribs and the amount of sauce used.
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Before seasoning, remove the thin silver membrane from the back of the ribs so the spices penetrate more deeply and the texture becomes even more tender.
- Wrap the foil tightly to trap steam and let the ribs gently braise in their own juices.
- Prefer more heat? Increase the chili or use a hot barbecue sauce.
- No convection? Bake at the same temperatures using top-and-bottom heat; the timing stays the same.
- For a smoky finish, quickly grill the ribs for 2–3 minutes per side after baking.
- Store leftovers for up to 3 days in the refrigerator; reheat under foil at 320°F | 160°C for 10–15 minutes, adding a little sauce if desired.
FAQ
Do the ribs need to be marinated in advance?
You can cook them right after rubbing on the marinade, as in the recipe. If you have time, let the ribs sit in the marinade for 2–8 hours in the refrigerator — the flavor will deepen.
What can I use instead of chicken and steak seasoning?
A mix of paprika, garlic, dried onion, black pepper, a pinch of cumin, and salt. It is a classic dry rub that works beautifully with pork.
How do I know when the ribs are done?
The meat becomes very tender and pulls easily from the bones, and the internal temperature reaches about 195–203°F | 90–95°C. After glazing, the surface should look glossy and caramelized.