Oven-baked Pork Ribs with Barbeque Sauce
Appliance/Function:
• Combi Steam oven
• Induction Cooktop
Equipment
- 1 Small bowl
- 1 solid steam container
- 1 universal tray
- tinfoil
- Baking paper
- 1 Small pot
Ingredients
Pork ribs
- 2 racks of meaty pork ribs about 1.5–2 kg (see notes)
Rub
- 1 tbsp brown sugar
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 tbsp olive oil
- ¾ cup sweet alcoholic apple cider (see notes)
Sauce
- 1½ cups tomato sauce
- ½ cup brown sugar firmly packed
- ¼ cup apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp sweet paprika
- 1 tsp mustard powder
- ½ tsp ground cumin
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 2 tbsp unsalted butter
Instructions
Prep ribs
- Preheat the combi steam oven to 120 °C fan forced and 100% steam. Pat 2 racks of meaty pork ribs dry with a paper towel. Remove the thin membrane from the back if not already done.
Make rub
- Mix the 1 tbsp brown sugar, 1 tsp sweet paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp sea salt flakes and ½ tsp freshly cracked black pepper in a small bowl. Drizzle the ribs with 1 tbsp olive oil, then rub the spice mix evenly over both sides.
Steam ribs
- Place the two racks in a solid steam container. Pour ¾ cup sweet alcoholic apple cider underneath the ribs, then cook for 1 ½ hours or until the meat can be easily shredded with two forks, it should come off the bone easily. If not, continue cooking in 30-minute intervals until tender.
Make sauce
- Meanwhile, add 1½ cups tomato sauce, ½ cup brown sugar, ¼ cup apple cider vinegar, 1 tbsp Worcestershire sauce, 1 tsp sweet paprika, 1 tsp mustard powder, ½ tsp ground cumin, ½ tsp sea salt flakes and ¼ tsp freshly cracked black pepper to a small cold pot. Place the pot on induction level 5 or medium heat and bring to a gentle simmer. Simmer for 5–8 minutes, stirring often. Cook until the sauce thickens slightly and looks glossy. Remove from the heat and stir in 2 tbsp unsalted butter until melted and silky.Tip: Stirring is important because it stops the sauce from catching on the bottom of the pan and also keeps it from bubbling over.
Glaze ribs
- Remove the ribs from the combi steam oven. Adjust the combi steam oven to 180 °C fan forced. Drizzle the ribs with olive oil, then return the ribs to the oven for 15 minutes or until the rub becomes nice and crusty. Line a universal tray with foil, then baking paper and set aside.
Bake ribs
- Remove ribs from oven, transfer to the prepared tray. Pour any juices from the tray over the ribs. Flip ribs so the bonier side is up. Slather with barbecue sauce, then bake 10 minutes. Remove from oven, then turn ribs over so the meaty side is up. Slather with barbecue sauce, bake 5 minutes. Repeat 2 or 3 more times until you've got a thick glaze on the ribs.
To serve
- Rest for 5 minutes, then cut the ribs into individual or multiple rib portions and serve with any remaining barbecue sauce. Serve with slaw and fries on the side, if desired.
Notes
Ribs – Baby Back and St Louis Style Pork Ribs are ideal. Pork Spareribs also work well, but reduce covered cook time to 1 hr 10 min (as they are less meaty). Just look for meaty pork ribs that are nice and fatty, 2.5cm+ thick (including bone). They should have most meat on the upper side, and not much on the underside.
Pork ribs tenderness – this recipe is forgiving, so don’t worry too much about timing. At 1 h 30 min, use 2 forks to check if you can pry the meat apart with little effort (but not yet “falling off the bone with a touch”. They will get another 30 – 40 minutes in the oven.
Alcoholic apple cider – using an alcoholic drink adds extra depth of flavour. Pale coloured beers (ordinary lager, pale ale etc) and other fruit ciders also work really well. Sub with apple juice as a non alcoholic option. And as a last resort, water can be used.
Nutrition
Calories: 377kcal | Carbohydrates: 45g | Protein: 8g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 1447mg | Potassium: 572mg | Fiber: 2g | Sugar: 40g | Calcium: 68mg | Iron: 2mg