Fall-Off-The-Bone Slow-Cooked Pork Ribs

Pork

INGREDIENTS

For the Ribs:

1.5–2 kg Steynsburg Pork ribs 🐖
1 tbsp salt
1 tsp black pepper
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp chili powder (optional, for a spicy kick)

For the Basting Sauce:

1/2 cup BBQ sauce
1/4 cup honey or maple syrup 🍯
2 tbsp Worcestershire sauce
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
2 cloves garlic, minced
1 tsp liquid smoke (optional, for extra depth)

STEP 1

Prep the Ribs:

Pat the ribs dry with a paper towel and remove the membrane from the back (for extra tenderness).

Mix the salt, pepper, paprika, garlic powder, onion powder, cumin, and chili powder in a bowl.

Rub the spice mix all over the ribs, ensuring an even coat.

STEP 2

Slow Cook for Ultimate Tenderness:

Oven Method:

Preheat the oven to 150°C.
Wrap the ribs tightly in foil and place them on a baking tray.
Cook low and slow for 3–4 hours, until fork-tender.

🍲 Slow Cooker Method:

Place the seasoned ribs in the slow cooker.
Pour 1/4 cup of water or apple juice into the bottom to keep them moist.
Cook on LOW for 6–8 hours or HIGH for 4–5 hours.

STEP 3

Baste & Caramelize for Perfection:

Once the ribs are tender, baste them generously with the BBQ sauce mixture and finish them off:

🔥 Oven Finish:

Turn the oven up to 220°C (430°F).
Unwrap the ribs, brush with more sauce, and bake for 10–15 minutes until caramelized.

🔥 Grill Finish:

Preheat the grill to medium-high heat.
Place the ribs on the grill and baste with more sauce, flipping once, until they develop a smoky, charred glaze.

Serve & Enjoy!

Let the ribs rest for 5 minutes, then slice between the bones.

Serve with crispy fries, coleslaw, or grilled corn for the ultimate meal.

For extra depth, marinate the ribs in the spice rub overnight before slow cooking. And if you love a kick, add a splash of hot sauce to the BBQ glaze!

Printable Recipe Cards

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