The perfect fall-off-the-bone BBQ pork ribs recipe
Ingredients:
2 racks of pork ribs (baby back or spare)
2 tbsp yellow mustard (for binding)
Dry rub (mix together):
3 tbsp brown sugar
2 tsp paprika (sweet or smoked)
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp salt
1 teaspoon of chilli powder or cayenne pepper (optional for heat).
1 tsp cumin (optional for a smoky flavour).
For wrapping (optional but recommended):
2 tbsp butter, sliced
2 tbsp honey or maple syrup
2 tbsp brown sugar
A splash of apple juice or cider vinegar.
BBQ sauce (optional glaze):
Your favourite shop-bought or homemade BBQ sauce
(Optional glaze: mix 1 cup of BBQ sauce, 1 tablespoon of honey and 1 teaspoon of Worcestershire sauce.)
Step-by-step instructions:
1. Prepare the ribs.
Remove the thin silver membrane from the back of the ribs (this is important for tenderness).
Lightly rub the ribs with yellow mustard to help the seasoning stick.
Apply your dry rub evenly to both sides. Press it into the meat.
Leave to rest for 15–30 minutes (or refrigerate for 2–12 hours for a deeper flavour).
2. Smoking or baking method
Smoker (classic BBQ – 3-2-1 method):
Preheat to 110–120°C (225°F).
Smoke uncovered for 3 hours.
Wrap the ribs in foil with butter, honey, brown sugar and a splash of apple juice.
Cook wrapped for 2 hours.
Unwrap and brush with BBQ sauce. Smoke for a further 30–60 minutes to caramelise.
Oven method (tender and juicy):
Preheat the oven to 150°C (300°F).
Tightly wrap the ribs in foil (add the butter/honey mix if you want juicy ribs).
Bake for 2.5–3 hours.
Remove the foil, brush with BBQ sauce and roast for a further 15–20 minutes at 200°C (400°F) until sticky and glazed.
3. Rest and serve.
Let the ribs rest for 10 minutes before slicing.
Cut between the bones and serve hot.
Optional: sprinkle with sea salt or fresh parsley.
Tips for the best ribs:
Add apple or hickory wood chunks for a deep, smoky flavour.
Don’t skip removing the membrane — it makes all the difference!
If you like a darker bark, like in the photo, don’t over-sauce — let the rub caramelise naturally.
