Classic pork back ribs



20 min


1 h 40 min


4 servings

Classic pork back ribs

Classic Pork Back Ribs recipe Photo by John Cullen


  • 2 kg pork back ribs
  • 1 1/2 cups good-quality barbeque sauce


  • TRIM silverskin membrane and any excess fat off ribs. Slice each rib rack in half. Arrange ribs, meaty-side up, in a very large, wide pot. Add enough water to cover ribs. Bring to a boil. Then reduce heat to medium-low. SImmer, covered, turning ribs occasionally, until meat is fork-tender, about 45 min. Transfer ribs to platter. Discard liquid.
  • PREHEAT barbecue to medium-low. Brush ribs with sauce. Oil grill, then barbecue ribs, with lid open turning and basting often with sauce, until ribs are well-glazed and heated through, 8 to 10 min. Transfer to a cutting board. Slice into 1-rib portions and serve.

Nutrition (per serving)

  • Calories
  • 874,
  • Protein
  • 57 g,
  • Carbohydrates
  • 34 g,
  • Fat
  • 55 g,
  • Fibre
  • 1 g,
  • Sodium
  • 1317 mg.
Wine Pairings

Laurence Feraud Plan Pegau, France, $15
Rhône reds are always a great match for all kinds of ribs, their dark brambly fruit and spicy woodsmoke aromatics complementing the savoury meaty flavours wonderfully. Coming from one of Châteauneuf-du-Pape’s more esteemed producers, this bottle delivers a great deal for a wine at this price point.

Bodegas Castaño Hecula Yelca, Spain, $12
The monastrell grape is one of the hidden gems of Spanish wine, and the Hecula is a splendid bargain-priced introduction to its rustic charms. There’s an abundance of juicy, ripe black fruit in the glass, supplemented by nuances of smoky oak, rosemary, thyme and underbrush.

No Barbecue? To finish the ribs in the oven, arrange them, meaty-side up, in a large, shallow roasting pan.  Generously baste with sauce, then bake, uncovered, in the centre of a preheated 350F oven for 30 min. Continue to brush with sauce every 10 min until ribs are glazed.