Succulent, fall off the bone, melt in your mouth ribs with a spicy sweet flavour. I could eat these all day...


  • 2kg Baby Back Pork Ribs - each rack cut in half with approx 6 ribs on each.


  • 1 cup Tomato Sauce.

  • 1 cup Cider Vinegar.

  • 1/2 cup Molasses.

  • 1/2 cup Honey.

  • 1 tspn Liquid Smoke.

  • 1/2 tspn Salt.

  • 1/4 tspn Garlic Powder.

  • 1/4 tspn Onion Powder.

  • 1/4 tspn Tabasco sauce.


  • 1.

    Combine all BBQ sauce ingredients in a saucepan and blend with a whisk until smooth.

  • 2.

    Cook over high heat til it boils then reduce heat and simmer uncovered for 40 mins.

  • 3.

    Coat each half rack in the BBQ sauce and wrap each individually in aluminium foil.

  • 4.

    Make sure each parcel is tightly wrapped with the seam up. Refrigerate for about 2 hrs to marinate(or longer if you have the time)

  • 5.

    Preheat oven to 150 C.

  • 6.

    Place rib parcels seam side up on a baking dish and put in the oven for 2 1/2 hrs.

  • 7.

    Remove ribs from their foil, coat with more sauce and either BBq them for a few mins or put in a 180 C oven on a baking sheet for 20mins to get a good colour

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1664kj
  • Fat Total 117g
  • Saturated Fat 37g
  • Protein 78g
  • Carbohydrate 70g
  • Sugar 68g
  • Sodium 1008mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by tanzReport
hey jackie...whats the difference between reg ribs & baby back ribs???? none of my local butchers do baby back :(((((((
Posted by jackicamReport
Baby back ribs are shorter and usually meatier than spare ribs. You'll see one end of the rack tapers to a couple of inches. Bigger ribs are just fine but I like baby backs because they are meatier.
Posted by MorepleaseReport
Made this for dinner tonight along with coleslaw and a south-west bean dish. Delicious. Ribs were so tender the meat fell off the bones and the BBQ sauce was sweet and smokey. A great result for little effort considering most of the rib recipes I've read have listed oodles of ingredients with 24hrs marinating and dry rubs yada, yada, yada. Thanks Jacki for saving me the palaver. That's having my ribs and eating them too.
Posted by jackicamReport
Glad you enjoyed them! Yes, it's definitely easier than other rib recipes out there and they are so yum!
Posted by COOKING_MAMA™Report
ohhhh jacki........... mmmmm so hungry now!!!!
Posted by NB2Report
I bought my liquid smoke from along with a cold smoker and a few essentials as my husband likes to make his own smoked goodies.
Posted by JimmyvilleReport
Sounds amazing - must give it a try!
Posted by dominicReport
can anyone help me what is liquid smoke
Posted by jackicamReport
Liquid Smoke is a fantastic American product. Only a drop or two will give your food a real smoky flavour so if you're not BBQing or actually smoking something then it's invaluable.You can get liquid smoke in David Jones food halls, The Essential Ingredient, Some stores that sell BBQ"S and BBQ products and also at USA Foods in Melbourne. But remember that a little goes a long way.