Slow Cooked BBQ Ribs

Forget burgers and sausages, these slow-cooked ribs are the real star of any BBQ.

These delicious ribs have become our signature BBQ recipe - tender meat, a sticky caramelised glaze and a marinade with a secret ingredient that people can never quite put their finger on. That secret? Mango kombucha.

I'd usually add apple cider vinegar to tenderise the meat then I noticed mango kombucha in the fridge and thought - why not! The tanginess works beautifully, adding a depth of flavour that makes this marinade really special. An experiment that's now become a permanent fixture.

If you are hosting family and friends, these sorts of ‘prep in advance’ recipes are a lifesaver. You can marinade the meat earlier in the day (or the day before if you are really organised!) and pop them into the oven on a low heat to cook whilst you get on with other things.

Everyone loves the fall-apart meat and sticky sauce; don’t be surprised if they all ask you for seconds.

Why You'll Love This Recipe

Fall-off-the-bone tender

Low and slow in the oven for 3.5 hours is what transforms the ribs from good to extraordinary. The meat becomes so tender it practically melts, no tough or chewy ribs here.

The secret kombucha marinade

Mango kombucha might sound unexpected but the tanginess cuts through the fat of the pork beautifully and adds a depth of flavour that makes people ask what your secret is. An experiment that's now a firm favourite - you can use any flavour of kombucha that you have to hand.

Perfect for hosting

Almost everything can be done the day before - the dry rub, the marinating, even the slow cooking. By the time your guests arrive all you need to do is throw them on the BBQ for a few minutes. Stress free entertaining at its best.

The BBQ star of the show

Forget burgers and sausages, these ribs are what everyone will be talking about. They look and smell incredible coming off the grill and they never last long.

Kids absolutely love them

Messy, sticky and absolutely delicious, ribs are one of those foods that kids go mad for. Embrace the mess and have plenty of napkins ready.

Flexible cooking

No BBQ? No problem. After the slow cook in the oven, finish them under a hot grill for 3-4 minutes each side instead. Just as delicious.

If you are looking for more BBQ inspiration, try our https://www.cookitclever.com/meal-overview/beef-burgers Homemade Beef Burgers

4 Servings 240 Minutes

Ingredients

Kombucha - 200 ml
Black Pepper - 1 tsp
Chilli Flakes - 1/2 tsp
Dark Muscovado Sugar - 1 tbsp
Dijon Mustard - 1 tsp
Garlic Granules - 1 tsp
Ground Allspice - 1/2 tsp
Ground Coriander - 1/2 tsp
Ground Cumin - 1/2 tsp
Honey - 3 tbsp
Onion Powder - 1 tsp
Salt - 1 tsp
Smoked Paprika - 2 tsp
Tomato Puree - 4 tbsp
Worcestershire Sauce - 3 tbsp
Pork Ribs - 750 grams

Method

Make the dry rub and coat the ribs: Mix together the smoked paprika, muscovado sugar, salt and black pepper, onion powder, garlic granules, ground cumin, ground coriander, chilli flakes and ground allspice together in a small bowl to make your BBQ rub. Pat the ribs dry with kitchen paper then rub the mixture generously all over, making sure every surface is coated.
Make the marinade: In a bowl, combine 200ml mango kombucha, 3 tbsp of tomato puree, 2 tbsp honey and 3 tbsp Worcestershire sauce. Stir well until everything is combined.
Marinate: Place the ribs in a roasting dish and pour the marinade over, turning to coat thoroughly. Cover and refrigerate for at least 60 minutes but overnight is highly recommended if you have time. The longer the ribs sit in the marinade, the more tender and flavourful they will be.
Slow cook in the oven: Preheat your oven to 160°C (140°C fan). Cover the roasting dish tightly with foil, this traps the steam and is what makes the meat fall off the bone. Cook low and slow for 3 to 3.5 hours.
Make the basting sauce: While the ribs are cooking, make your basting sauce by combining the remaining 1 tbsp tomato puree, 1 tbsp honey, a splash of Worcestershire sauce and a tsp of English mustard. Stir well, this thickened sauce is what gives the ribs their sticky caramelised finish on the BBQ.
Rest and cool: Remove the ribs from the oven and allow to cool. At this point they can be refrigerated until you are ready to BBQ.
Finish on the BBQ: When your BBQ coals are white hot, brush the ribs generously with the basting sauce. Place on the grill and cook for a couple of minutes per side until caramelised and sticky, basting again as you turn. Keep a close eye on them, the honey in the sauce can burn quickly over hot coals. If you don't have a BBQ, just finish these off under a hot grill for the same length of time.

Hints and Tips

Marinate overnight if you can

One hour works but overnight is a game changer. The longer the ribs sit in the marinade, the more tender and deeply flavoured they become. If you're hosting, put them in the marinade the night before and the hard work is done before the day even starts.

The dry rub is non-negotiable

Don't skip the dry rub, it's the flavour foundation that seasons the meat right through before the marinade goes on. Press it firmly into every surface of the ribs and make sure every bit is covered.

Cover tightly with foil in the oven

The foil traps the steam which is what makes the meat so tender and fall-off-the-bone. Make sure it's sealed tightly around the edges of the roasting dish, any gaps and you'll lose that steam.

Low and slow is the only way

Don't be tempted to turn the oven up to speed things up. 160°C (140°C fan) for 3 to 3.5 hours is what makes these ribs special. Rushing it will give you tough meat.

Cool before the BBQ

Let the ribs cool after the oven before they go on the BBQ. This stops them falling apart on the grill and makes them much easier to handle. They can sit covered in the fridge for hours at this point - brilliant for prepping ahead.

Watch the glaze carefully

The honey in the basting sauce caramelises quickly over hot coals. Keep a close eye on the ribs and turn them regularly - you want sticky and caramelised, not burnt.

Can't find mango kombucha?

Any flavoured kombucha works well here - ginger or raspberry both give great results. Alternatively use apple juice or apple cider vinegar for a more traditional marinade. The tanginess is what you're looking for to cut through the fat of the pork.