This BBQ Pork Ribs recipe is very easy to prepare. The ingredients are mostly herbs and spices and in my case, they are readily available from my pantry. I seldom cook this recipe because pork ribs can be expensive in Singapore. To meet my budget, I usually buy pork ribs when they are in promotion at Giant (local supermarket).
I love using the oven because it’s not very tasking compared to using the stove. On weekends, I like to make our dinners special so I usually prepare a complete course with appetizer, soup, entrée and dessert. Preparing a full-course dinner can make my kitchen go crazy, extremely messy, and turn upside down… I’ll have flour all over my body, oil on the kitchen floor, and pots and pans in the kitchen sink. But guess what? Cooking in the oven can free up a lot of my time. I just need to set the oven to the right temperature, start the timer and voila! So instead of having to spend 5 full hours in the kitchen, I can join Alvin and Albert to munch chips and lay in the sofa to watch TV, while the oven is doing its job.
- 2-3 kg pork ribs
- 1 tablespoon paprika
- 2 tablespoon oregano (dried)
- 2 tablespoon rosemary (fresh), finely chopped
- 2 cloves garlic, crushed and finely chopped (for the rub)
- ½ tablespoon ground pepper (for the rub)
- ½ tablespoon salt (for the rub)
- 3/4 cup ketchup
- 2 tablespoon water
- ¼ cup olive oil
- 1 tablespoon cider vinegar
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 clove garlic, crushed and finely chopped (basting)
- 1 red onion, finely chopped
- ½ tablespoon Worcestershire sauce
- ½ tablespoon Dijon mustard
- ½ tablespoon sriracha
- Salt and pepper (basting)
- Pre-heat oven to 175C (350F)
- Passionately rub the dry seasonings(paprika, oregano, fresh rosemary, 2 garlic, 1/2 tbs ground pepper & 1/2 tbs salt) onto the ribs.
- Put the ribs into a baking dish that is 13X9 or bigger. Place the bone side facing up.
- Cover the baking dish with foil and place on the center rack of the oven.
- Bake for 1 hour.
- While waiting, heat a pan in low-to-medium heat with olive oil. Add the onion until soft. While stirring, add the garlic, ketchup and water, and bring to boil. Add the cider vinegar, brown sugar, soy sauce, Worcestershire sauce, Dijon mustard, Sriracha, salt and pepper. Mix well then turn off the heat.
- Brush the ribs with the basting sauce, cover back with foil and bake for another hour.
- Keep basting the meat every 15 minutes, but this time, do not cover the baking dish with foil. Repeat this until the meat is tender, roughly around 4 repetitions or 1 hour.
- Remove the ribs from the oven and set aside to cool briefly before cutting between the ribs and serving. Serve with more barbecue sauce, if desired.