Food & Home
Honey Barbecue Oven-Baked Ribs
Sometimes, the simplest recipes are the best. These succulent pork ribs are great at barbecues and can be served cold at picnics, yet they only take a few minutes to prepare. Although this recipe calls for pork ribs, the marinade works equally well on belly draft, pork chops, chicken wings, or even Quorn fillets.
Honey (2 tablespoons)
Five spice seasoning (2 tablespoons)
Parsley (2 teaspoons)
Soy sauce (2 teaspoons)
Pork ribs (1 sheet)
- Preheat your oven to 225°C.
- If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
- Cut the pork into individual rib.
- Mix the honey, parsley, five-spice seasoning, and soy in a cup or bowl.
- Coat the ribs in the marinade and leave the pork to rest for at least 2 hours.
- Place the ribs meat-side-up in an oven-safe pan or baking sheet, do not over crowd. Cover the baking dish with foil and cook for approximately 2 – 2 1/2 hours for spare ribs or 1 ½ to 2 hours for baby back ribs on the centre rack of the oven. Alternatively, bake until the meat falls easy from the bones or starts to shrink away from the ends of the bone.
- Turn and baste occasionally during cooking.
- Increase the temperature to 275°C and cookfor a further 10 minutes without foil covering. This will help to caramelize the tips of the ribs.
- Once done, remove the ribs to a platter, and let rest for 10mins covered with foil.(This step is very important because the resting period gives the ribs time to re-distribute their juices, just like a steak would).
- Serve immediately on a bed of turmeric rice, with a choice of barbecue, lime, and chili dipping sauces.
Removing the Membrane: Place the ribs meat-side-down on a cutting board. Find the thin membrane covering the rack. To remove use a knife to gently slide under the membrane then using your fingers, pull the membrane away from the bones. If slippery or difficult to remove, use a kitchen towel to take hold of it and pull.
Written By: Andrew Lewis
Adapted By: Tapiwa Mhlanga