Pork ribs with sticky barbecue sauce

The paprika in the barbecue sauce marinade adds a smokey edge to the recipe, and creates a golden char on the tender rib meat.

  • 55 mins cooking
  • Serves 4
  • Print
Baking low and slow is the secret to these fall-off-the-bone oven baked ribs.
If you prefer beef ribs?


  • 1.7 kilogram American-style pork spare ribs
  • 1 cup (250ml) tomato sauce
  • 1/4 cup olive oil
  • 1/2 cup (110g) firmly packed light brown sugar
  • 2 cloves garlic, crushed
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons smoked paprika


  • 1
    Bring a large saucepan of water to the boil; reduce heat to low. Add ribs; cook, covered, for 40 minutes or until tender. Drain.
  • 2
    Combine remaining ingredients in a large bowl; add ribs, turning to coat well. Season.
  • 3
    Cook coated ribs on a heated barbecue (or grill plate or grill) for 15 minutes or until well glazed, basting occasionally with remaining marinade.
  • 4
    Cut ribs into serving-sized portions.


American-style pork ribs, also known as baby back ribs, are cut from the loin section, which is leaner and meatier. Spare ribs, from the belly, are fattier.

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