porktomatoroasted
Oven-Baked BBQ Ribs
These ribs are dry-brined, wrapped and slow-roasted until tender, then finished over high heat with a sticky onion barbecue sauce.
From YouTube · Jun 28, 2026
These ribs are dry-brined, wrapped and slow-roasted until tender, then finished over high heat with a sticky onion barbecue sauce.
20 min
Prep time
3 hrs 45 min
Cook time
22 hrs 25 min, dry-brining
Total time
2 full racks, about 6 to 8 servings
Yield
Ingredients
16 ingredients- [Ribs and rub] 2 full racks St Louis-style pork ribs
- [Ribs and rub] 30 g coarse kosher salt
- [Ribs and rub] 15 g ground black pepper
- [Ribs and rub] 15 g garlic powder
- [For grilling] Neutral oil, for the grill grates
- [Onion barbecue sauce] Neutral oil, for sautéing
- [Onion barbecue sauce] 100 g white onion, grated
- [Onion barbecue sauce] 15 g garlic, minced
- [Onion barbecue sauce] 250 g ketchup
- [Onion barbecue sauce] 100 g molasses, or packed brown sugar
- [Onion barbecue sauce] 30 g Worcestershire sauce
- [Onion barbecue sauce] 20 g hot sauce
- [Onion barbecue sauce] 20 g apple cider vinegar
- [Onion barbecue sauce] 20 g yellow mustard
- [Onion barbecue sauce] 5 g chilli powder
- [Onion barbecue sauce] 1 g cayenne pepper
Method
13 steps- Remove the membrane from the back of each rack and cut each rack in half.
- Mix the salt, black pepper and garlic powder. Rub it over every surface of the ribs.
- Refrigerate the ribs uncovered for at least 2 hours, preferably 12 to 18 hours.
- Preheat the oven to 275°F (135°C). Double-wrap each rib section tightly in foil and place on a sheet pan.
- Roast for 3 to 3 1/2 hours, until the meat has pulled back from the bones and is tender but still holds together.
- Rest the ribs, still tightly wrapped, for 20 minutes.
- While the ribs rest, heat a little neutral oil in a saucepan. Cook the grated onion and garlic for about 5 minutes.
- Add the ketchup, molasses, Worcestershire sauce, hot sauce, vinegar, mustard, chilli powder and cayenne.
- Bring the sauce to a simmer, then reduce the heat and cook for about 10 minutes, until reduced by roughly one quarter.
- Heat a grill to high and oil the grates. Char the ribs first on the meat side.
- Turn the ribs meat-side up, brush with sauce, close the lid and cook for about 2 minutes.
- Turn briefly sauce-side down to set the glaze. Continue turning and saucing two or three times for about 8 minutes total.
- Slice between the bones and serve.
Recipe notes
Helpful tips
- Remove the membrane from the ribs before seasoning.
- Dry-brine for 12 to 18 hours for the best seasoning and moisture retention.
- Double-wrap the ribs so bones do not pierce the foil.
- The ribs should be tender but not falling off the bone before grilling.
- Reduce the grill heat slightly if the sauce begins to burn.
Equipment
- Wire rack
- Sheet pan
- Heavy-duty aluminium foil
- Small saucepan
- Box grater
- Tongs
- Basting brush
- Outdoor grill
Storage
Refrigerate cooked ribs and sauce separately for up to 3 days. Reheat covered until piping hot, then reglaze if desired.
Additional tips
- Use heatproof gloves and long tongs when glazing over high heat because the sweet sauce can flare and burn.
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