Oven-Caramelized BBQ Ribs

Meat that falls off the bone at the slightest touch, coated in a dark, glossy glaze. The fat has rendered to nourish the meat, leaving a sticky crust with smoky notes.

• Prep time: 20 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 1096
• Protein: 60 g
• Carbs: 32 g
• Fat: 75 g

Ingredients

• 1.2 kg Pork spare ribs ( whole )
• 2 tbsp Smoked paprika
• 3 tbsp Brown sugar
• 1 tsp Gray sea salt
• 1 tsp Black pepper ground
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( minced )
• 2 tbsp Honey
• 50 ml Red wine vinegar
• 2 tbsp soy sauce
• 2 tbsp Sunflower oil
• 100 ml Ketchup
• 1 tbsp Worcestershire sauce

Instructions

1. Rub preparation

   Mix the smoked paprika, brown sugar, sea salt, and ground black pepper. Rub the pork ribs vigorously on all sides to work the spices into the meat.

2. Initial slow cooking

   Wrap the ribs tightly in parchment paper then aluminum foil. Bake at 140°C (285°F) for 2.5 hours. The meat should be tender and starting to pull away from the bones.

3. Glaze reduction

   In a saucepan, sauté the chopped onion and garlic with a little oil. Add the honey, vinegar, soy sauce, ketchup, and Worcestershire sauce. Let reduce over low heat until the sauce coats the back of a spoon and is syrupy.

4. Final glazing

   Unwrap the ribs and place them on a baking sheet. Brush generously with the sauce. Place under the oven broiler for 5 to 10 minutes while watching closely: the sauce should bubble and caramelize without burning.

Chef's tips

• Remove the thin white membrane on the bone side before applying the rub for better spice penetration.
• If the sauce is too thin, increase the heat: it should be sticky to the touch.

Storage

Keeps for 3 days in the fridge. Reheat gently in the oven covered to prevent drying out.