Danielle Alvarez’s family-favourite barbecue ribs are sweet, smoky and finger-lickin’ good

Name: Danielle Alvarez’s family-favourite barbecue ribs are sweet, smoky and finger-lickin’ good
Cook time: 2 h 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: ½ cup packed brown sugar; 3 tbsp smoked paprika; 1 tsp cayenne powder (use according to preference); 1 tbsp ground black pepper; 2 tbsp fine sea salt; 2 x pork-rib racks (about 2kg)

This two-step method ensures succulent, fall-off-the-bone barbecue ribs that are destined to become your go-to summer staple.

Danielle Alvarez

January 23, 2026

Serve these slow-cooked ribs with your favourite slaw and bread rolls.William Meppem

Time:2 hours +Serves:4

I adore making barbecued ribs in the summer, but you do need to know how to treat them. A low and slow roast in the oven before placing them on the grill to char and glaze is the best way to enjoy meltingly tender, sweet and succulent finger-lickin𝄒 ribs at home. This tried-and-tested method is a family favourite.

Look for a good-quality smoked paprika for your dry rub. I like to use Spanish Pimenton de la Vera (usually available in a small, metal tin) for maximum smokiness. Serve with your favourite slaw and bread rolls (and plenty of hand wipes!)

Ingredients

FOR THE BARBECUE RUB

½ cup packed brown sugar
3 tbsp smoked paprika
1 tsp cayenne powder (use according to preference)
1 tbsp ground black pepper
2 tbsp fine sea salt
2 x pork-rib racks (about 2kg)

FOR THE BARBECUE SAUCE

50g butter
4 garlic cloves, minced
1 tbsp ginger, peeled and minced
½ cup apple cider or white wine vinegar
2 tbsp mirin
2 tbsp light soy sauce
¼ cup runny honey

Method

Step 1
Preheat your oven to 150C conventional (130C fan-forced). Combine all the dry ingredients for the barbecue rub in a small bowl and mix well. Set aside about one-third. Sprinkle the remaining two-thirds over both racks of ribs and rub in well.
Step 2
Place each rack of ribs on a sheet of baking paper, wrap, then enclose in a parcel of aluminium foil. Seal tightly. You may need to use two sheets of foil per rack. Place the wrapped parcels on a large sheet tray.
Step 3
Place the tray in the centre of the oven and slow-roast the ribs for 3 hours, then open a corner and see if you can easily pull the rib bone away from the meat with minimal effort. If yes, rewrap to keep moist and set aside until ready to grill. If not, continue cooking for a further 30 minutes.
Step 4
While the ribs are roasting, make the barbecue sauce. In a small saucepan set over medium heat, combine the butter, garlic and ginger. Saute for 2-3 minutes until the garlic and ginger have softened a little. Add the reserved rub and remaining sauce ingredients. Bring to a low simmer for 8-10 minutes, stirring occasionally, until the sauce has reduced by about two-thirds and is thick and glossy. Set aside.
Step 5
When the sauce and ribs are both ready, open the parcels of ribs and add any juices to the barbecue sauce.
Step 6
Preheat an outdoor grill or your oven grill to a medium-high temperature (about 200C). Place the ribs on the grill, or on a tray under the oven grill, and cook for a few minutes on each side until nicely charred. Once charred, leave the ribs on the grill and begin basting with the barbecue sauce. Keep cooking until the glaze really sticks to the ribs but without burning. Keep flipping and basting until the ribs are nicely glazed and charred. I like to keep a little sauce aside for the table.
Step 7
Cut the racks into individual ribs and serve with the extra sauce.