Willima Morris Edit Blue

BBQ Pork Baby Back Ribs Recipe


Serves 4 people

  • 1.2 - 1.6kg pork baby back ribs

Dry Rub

  • 2 tablespoons of brown sugar
  • 1 tablespoon of chilli powder
  • 2 teaspoons of salt
  • 1 teaspoon of ground pepper
  • 1 teaspoon of dry mustard
  • ½ teaspoon of onion powder

Barbecue Sauce

  • 1 teaspoon of chilli powder
  • 1 teaspoon of onion powder
  • ½ teaspoon of garlic powder
  • 28g butter
  • 180ml ketchup
  • 180ml apple jelly
  • 60ml apple cider vinegar
  • 30ml molasses
  • 1 tablespoons of Dijon mustard
  • 15ml Worcestershire sauce
  • Tabasco sauce, to taste
  • Salt and pepper


  1. In a bowl, combine all of the dry rub ingredients, and then set aside.
  2. On a work surface, use paper towels to peel away the white membrane (silverskin) on the back of the ribs. Place the ribs on a baking sheet and rub both sides generously with the spice rub. Cover and refrigerate for at least 1 hour, or overnight.
  3. When ready to cook, preheat the oven to 325°F / 170°C.
  4. Wrap the ribs, two racks at a time, in heavy-duty aluminium foil. Transfer to a baking sheet, and bake in the centre of the oven for about 2 hours, or until the meat is tender.
  5. Meanwhile, in a small saucepan over medium-high heat, cook the spices for the barbecue sauce in the butter for 1 minute.
  6. Add the remaining ingredients, bring to a boil and simmer over low heat for about 5 minutes or until the sauce becomes syrupy. Season with salt and pepper.
  7. Preheat the grill or BBQ, and oil the grate.
  8. Remove the ribs from the foil and grill for 3 to 4 minutes on each side, brushing with half of the barbecue sauce. Serve with the remaining sauce.

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