Jen's Slow Roasted Ribs with BBQ sauce - Jen's Kitchen

Jen’s Slow Roasted Ribs with BBQ sauce

  • 5 h 0 m
  • Easy

We are all after a little bit of comfort food at the moment, and this dish certainly fits the bill. Sticky, delicious and mouth wateringly moreish.

  • Rack of Pork Ribs
  • 2 tablespoons of olive oil

Barbeque Sauce

  • 1 tablespoon of olive oil
  • 1 onion, peeled and finely chopped
  • 1 teaspoon of ground cumin
  • 100ml of tomato ketchup
  • 1 tablespoon of sweet chilli sauce
  • 2 tablespoons of light brown sugar
  • 1 tablespoon of apple cider vinegar

Step 1

Pre-heat your oven to 130°C.  Spoon the olive oil into a heavy baking tray.  Add the rack of ribs.  Season well and cover tightly with tinfoil.  Roast for 4 hours, until the meat is falling off the bones.


Step 2

For the BBQ sauce, saute the onion in the olive oil.  Season well, cover and cook for about 10 minutes, until the onions are soft but not too coloured.


Step 3

Add the rest of the BBQ sauce ingredients and stir to combine.  Simmer very gently for about 5 minutes.


Step 4

Remove the tinfoil from the ribs.  Pour over enough of the sauce to coat the ribs.  Leave this to *marinade*, while you heat up your grill.


Step 5

Place the ribs and sauce under the grill, and remove once the ribs look caramelised.  Serve immediately with lots of paper towels! Divine.


Step 1

Pre-heat your oven to 130°C.  Spoon the olive oil into a heavy baking tray.  Add the rack of ribs.  Season well and cover tightly with tinfoil.  Roast for 4 hours, until the meat is falling off the bones.

Step 2

For the BBQ sauce, saute the onion in the olive oil.  Season well, cover and cook for about 10 minutes, until the onions are soft but not too coloured.

Step 3

Add the rest of the BBQ sauce ingredients and stir to combine.  Simmer very gently for about 5 minutes.

Step 4

Remove the tinfoil from the ribs.  Pour over enough of the sauce to coat the ribs.  Leave this to *marinade*, while you heat up your grill.

Step 5

Place the ribs and sauce under the grill, and remove once the ribs look caramelised.  Serve immediately with lots of paper towels! Divine.

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