BBQ Ribs with Spicy Honey
Tender, juicy meat that pulls off the bone and a thick, glossy glaze with a rich sweet-and-spicy flavour. Smoked paprika, garlic and onion build a spiced base, and slow baking in foil makes the pork ultra-tender. A final coat of spicy-honey BBQ sauce caramelises into a sticky, smoky, slightly piquant crust.
Preparation
- 1
Prep the ribs. Pat dry and remove the thin membrane from the back: lift it with a knife at the edge, grip with a towel and pull it off. This lets spices penetrate and makes the ribs more tender.
- 2
Make the rub. Mix smoked paprika, garlic and onion powder, salt and pepper. Rub the ribs generously on both sides and, if possible, let them sit 15–30 minutes.
- 3
Make the BBQ sauce. Finely chop the onion and mince the garlic. In a saucepan combine spicy honey, ketchup, vinegar, Worcestershire sauce, onion and garlic and bring to a gentle simmer.
- 4
Reduce the sauce for 15–20 minutes, stirring, until thick and glossy. For a smooth texture, strain or blend. Set aside some clean sauce for serving.
- 5
Heat the oven to 135°C. Place the ribs on a double layer of foil, meat-side up.
- 6
Wrap the ribs tightly in foil and bake on a tray for 2–2.5 hours, until the meat is tender and the bone tips start to show.
- 7
Carefully unwrap the foil (avoiding the steam), transfer the ribs and generously brush with BBQ sauce all over.
- 8
Raise the temperature to 220°C or turn on the top broiler. Bake uncovered for another 15–20 minutes, brushing on a thin layer of sauce every 5 minutes, until the glaze is thick and caramelised. Watch that the honey doesn't burn.
- 9
Optionally, for a smoky flavour, move the ribs to a hot grill and sear 2–3 minutes per side until dark caramelised spots appear.
- 10
Remove from heat and rest 5–10 minutes. Slice between the bones and serve with the reserved BBQ sauce and extra spicy honey.
Chef's tips
- —Always remove the membrane — it's tough and blocks spices from penetrating the meat.
- —Don't rush: low temperature and long baking make the ribs tender.
- —Wrap tightly in foil so steam builds inside.
- —Apply the glaze at the end — the honey caramelises quickly.
- —Several thin layers of sauce beat one thick one.
- —For more heat add hot sauce or chilli flakes to the sauce.
- —Set aside serving sauce in advance and don't use the portion that touched raw meat as a dip.
- —Don't slice right away — a short rest keeps them juicy. For a smoky flavour, smoke at 105–110°C for 4–5 hours.
