Sweet and Spicy Chilli Baby Back Ribs

No matter your cooking preference, whether it's in the oven, slow cooker, or on the barbecue, pork ribs are incredibly versatile. If you're a fan of tender, melt-in-your-mouth ribs, our Oven baked Barbecue Ribs recipe is an absolute delight. These ribs are cooked low and slow until they become fall-off-the-bone tender.

 However, if you prefer juicy, tender ribs with crispy caramelized edges, our oven ribs method is the way to go! This method allows you to savour delectable barbecue ribs without the need for slow cooking. It's the easiest way to achieve that irresistible combination of juicy meat and crispy, caramelized goodness.

Whichever method you choose, pork ribs are sure to satisfy your taste buds and leave you craving more. Get ready to indulge in the wonderful flavours and textures of perfectly cooked barbecue ribs.

2 kg baby back pork ribs (6 People)

Marinade:

Ingredients:

• 1/2 cup barbecue sauce
• 2 tablespoons soy sauce
• 1/4 cup brown sugar
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• 2 tablespoons Worcestershire sauce
• 2 tablespoons apple cider vinegar
• 2 cloves garlic, minced.
• 1 teaspoon of Sweet Spicy Chilli Garlic Oil Ivy’s Homemade

 Instructions:

• In a bowl, whisk together the barbecue sauce, soy sauce, brown sugar, Worcestershire sauce, apple cider vinegar, minced garlic, and Sweet Spicy Chilli Garlic until well combined.
• Place the prepared ribs in a shallow dish.
• Pour the marinade over the ribs, ensuring they are evenly coated.
• Cover the dish or seal the bag and refrigerate for at least 2 hours, or overnight for better flavour penetration.

Chili Sauce Mixture: 

Ingredients:

• 1/2 cup barbecue sauce
• 2 teaspoons Sweet Spicy Chilli Garlic Oil Ivy’s Homemade
• 1 tablespoon honey

Instructions:

In a small bowl, whisk together the barbecue sauce, Sweet Spicy Chilli Garlic, and honey, until well combined.

• Now, to continue with the cooking process:

• Preheat the oven to 250°F (120°C)
• Remove ribs from the fridge keeping an excess marinade in a baking dish.
• Cover the baking dish with foil to seal in the moisture and bake in the preheated oven for 2 hours at 250°F (120°C).
• After 2 hours, remove the ribs from the oven and transfer them to a lined baking tray (you can use foil or parchment paper).
• Brush or spoon the chili sauce mixture over the tops of the ribs, spreading it evenly.
• Place the ribs back in the oven and bake (or grill) for an additional 5-10 minutes, keeping a close eye to prevent burning. The goal is to achieve crispy, charred edges.
• Every minute or so, slather the ribs with more of the chili sauce mixture to build up the flavour and caramelization.
• Once the ribs have reached your desired level of crispiness and caramelization, remove them from the oven.
• Let the ribs rest for a few minutes before serving.
• Serve the ribs with any remaining chili sauce mixture on the side for dipping, if desired.

• Enjoy your delicious and flavourful chili baby back ribs!