Homemade Ribs Recipe

There’s something almost primal about homemade pork ribs – the way they smell while cooking, that slow caramel edge of burnt sauce where the sugars catch, and the sticky fingers after – oh it’s messy, but beautiful messy. I remember standing by the oven once, barefoot, waiting impatiently as the whole flat started to fill with that smoky-sweet whisper of garlic and roasted meat… basically pacing until the timer beeped. And you know, for how rich and flavorful they taste, they’re surprisingly simple to make. Almost too simple – like a trick. But that’s the magic.

Why You’ll Crave It

• They’re fall-apart tender with just the right chew (no knives needed… just a quiet moment, maybe a napkin)
• The glaze gets this glossy, sticky layer that clings lovingly to every bite
• You can prep them in minutes – then let your oven or grill do all the real work
• Great for feeding a crowd but still feels deeply personal, almost nostalgic
• And honestly, nothing smells better in a kitchen – nothing.

The first time I made these, we ended up eating the whole rack straight off the cutting board, barely talking… it felt kind of sacred.

What You’ll Need

• Pork ribs: 1 full rack, about 1.5 kg – ask your butcher for fresh ones, not frozen if you can
• Barbecue sauce: 250 ml – use one with depth, something smoky or slightly vinegary works well here
• Olive oil: 2 tablespoons – for helping everything stick and roast just right
• Garlic powder: 1 teaspoon – adds warmth and a toasty taste behind the sweetness
• Salt: 1 teaspoon – not just seasoning, it helps the meat relax (really)
• Black pepper: 1 teaspoon – coarse, if possible, for little bursts of heat

Easy How-To

Get your ribs ready

First, breathe. Then flip the ribs over and slide a dull knife just under the membrane (that thin silver skin on the back). Pull it off – it might fight you, but be patient. This step makes a difference.

Mix and massage

Pour the olive oil over the ribs and rub it in. Then sprinkle the garlic powder, salt, and pepper evenly. Massage like you mean it – it’s not just seasoning, it’s affection. Let it sit out for 10 minutes, just enough to take the chill off.

Slow-roast or grill

If you’re using an oven, preheat to 175°C (350°F). Place the ribs on a roasting tray, meat side up, and cover loosely with foil. Into the oven they go – around 90 minutes, maybe more if they’re meaty. On a grill? Use indirect heat, same timing roughly.

Uncover and glaze

Remove the foil gently, then brush a generous layer of barbecue sauce all over. Return to the heat for another 20–30 minutes – uncovered now. The sauce should bubble and darken in spots… those burnt edges? They’re gold.

Rest and breathe

Once done, take them out and resist the urge to dive in. Let the ribs rest for at least 10 minutes – covered in foil again – so everything softens and settles inside. You won’t regret this pause.

Good to Know

• If it smells amazing halfway through, that’s a good sign – your kitchen is doing its job
• You can absolutely marinate the ribs overnight if you want deeper flavor – even just with the dry rub
• Clean-up tip: line your tray with foil or parchment so you don’t spend your life scrubbing sticky spots

Serving Ideas

• Try stacking the ribs over creamy coleslaw with hot buttered corn on the side – it’s picnic food meets comfort dinner

Top Tricks

• Keep a second batch of sauce aside to glaze at the table – extra messy, extra lovely
• If you’re short on time, parboil the ribs for 20 minutes first – then grill or roast to finish

Frequently Asked Questions

Can I make homemade pork ribs without a grill?

Absolutely. The oven works perfectly for this. Just set it low and give it time – it’s all about slow heat and patience. A broil at the end helps give that charred finish, if you miss the grill marks.

How do I keep ribs from drying out?

Covering them during the first part of baking is key. And don’t skip the resting time – that let-it-sit moment brings the juices back in. Sauce helps seal everything too.

Can I make these in advance?

Yes, actually – they reheat beautifully. Just wrap in foil and warm gently in the oven (around 150°C/300°F) for 10-15 min. Brush with sauce before reheating if you want that glossy finish again.

What’s the best barbecue sauce for this?

That depends on your mood. I like something tangy with a whiff of smoke – or you can make your own with ketchup, brown sugar, vinegar, and spices, simmered down to a sticky glaze.