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Sweet & Spicy Oven Ribs

No smoker? No fear. Get sensational ribs, done in the oven.


2 Racks of Pork Ribs, membrane removed.

For the Dry Rub

2 Tablespoons Brown Raw Sugar

1.5 Teaspoon Bittersweet Smoked Paprika (I use La Chinata)

1 Teaspoon Spicy Smoked Paprika

0.5 Teaspoon of Celery Salt

1 Teaspoon of Coriander Powder

0.5 Teaspoon of Cinammon Powder

0.5 Teaspoon of Cumin Powder

0.5 Teaspoon White Pepper

0.5 Teaspoon Black Pepper

0.5 Teaspoon of Sea Salt

For the Baste

1/2 a Bulb of Garlic, minced

1 Red Onion, minced.

0.5 Litres Clementine or Orange Juice

1 Teaspoon Spicy smoked Paprika

0.5 Teaspoon Celery Salt

1 Tablespoon Brown Raw Sugar

0.25 Cup of Red Wine Vinegar

Salt to Taste

1 Bunch of Coriander Stalks, minced (about 10 stalks)

Olive Oil

25g Butter (salted or unsalted)

To Serve

Finca La Barca Smoked Olive Oil


Fresh Coriander


In a pestle and mortar, mix together all the ingredients. Put the ribs on a large sheet of ovenproof paper (enough to fold over top of the ribs). One teaspoon at a time, rub the dry rub into each of the rib racks, both sides. Any excess, set it aside (dump it in the basting sauce).

Leave the ribs to get busy with some osmosis, cover them with the ovenproof paper an leave them for about 1.5 hours. After that, you'll see that the rub has become wet and has started to congeal (the sugar melted). Keep them covered, and put the whole package, ovenproof paper in an oven dish, and cover that with tinfoil. Put it in the oven at 140°C for 4 hours.

During that time, in a little olive oil caramelize the garlic, onion and coriander stalks until sticky and fragrant. Then add the juice, paprika, celery salt, sugar, vinegar, and blend until smooth. Turn up the heat, and reduce until thick and sticky, then add the butter and stir it through. Turn off the heat and allow to cool.

When the ribs time is up, open the oven and baste the top side of the ribs with the sauce. Turn the heat up to 250°C, and baste every five minutes for a further twenty minutes. If you want to get some super deep caramlization going, take to it with a blowtorch if you've got one, or remove the baking paper and grill them in the oven.

Cut them up and serve with tangy cornichons, and fresh coriander. Keep some of the basting sauce for some serious dippage. I glazed mine with Finca La Barca smoked olive oil for a deeeeeeep smokiness.



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