I know not everyone has a smoker in their backyard, so here’s how I make American style BBQ pork ribs with a regular household oven. I’ve also whipped some cornbread, cabbage slaw and homemade BBQ sauce (because it wouldn’t be BBQ without them) and stick around until the end because I’ll tell you the best method for reheating your leftover ribs.

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Recipe

Ingredients pork rub
- 2 tbsp salt
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 0.5 tbsp ground coriander
- 0.5 tbsp mustard powder
- 0.5 tbsp wattle seed (optional)
- 0.5 tbsp coarse black pepper

Method
1. Mix everything well and set aside. *If you have leftovers, store them in an airtight container and place in your cupboard.

Ingredients BBQ sauce
- 500g or 2 cups ketchup
- 180g or 1 cup brown sugar
- 120ml or 1/2 cup apple cider vinegar
- 3 tbsp maple syrup
- 8 dashes Worcestershire sauce
- 6 dashes Maggi seasoning
- 1 tsp smoked salt
- 2 tsp garlic powder
- 1 tsp smoked paprika

Method
1. Place everything in a small pot over medium-low heat. Cook the sauce for about 20 minutes or until it just starts to thicken. *If you don't use it all, you can keep it in the fridge in an airtight container for up to 3 weeks.

Ingredients pork ribs
- Pork ribs, either St Louis or baby back. I did 4 x 1/2 racks of St Louis in this video and it was more than enough for 4 adults with some leftovers.
- BBQ rub (recipe above or your favourite store-bought one)
- 2 tbsp vinegar per rack (I used coconut, but apple cider works great)
- 2 tbsp bbq sauce to glaze per rack (use the above recipe or your own)

Method

1. Start by preheating the oven to 160c (320f).
2. Remove the membrane from the back of the ribs, then drizzle with olive oil and rub all over. Cover the ribs in the rub and pat it in, making sure you cover all the ribs evenly.
3. Place the ribs into foil and drizzle the vinegar over before tightly wrapping them up, with the main foil seam at the top.
4. Place onto an oven tray and cook for 2.5-3 hours, checking them at the 2.5-hour mark. You are looking for meat that is tender but still holding together.
5. Once cooked, carefully remove them from the oven and turn it up to 200c (400f).
6. Remove the ribs from the foil, placing them back onto an oven tray on top of the wire rack and liberally glazing them with the barbecue sauce. Place back into the hot oven for 15-20 minutes.

Ingredients Cornbread
- 400g of finely ground cornmeal
- 1 tsp of kosher salt
- 0.5 tsp of baking powder
- 0.5 tsp of baking soda
- 2 large eggs
- 600ml of buttermilk
- 100g (½ cup) of lard

Method
1. To start, add the lard to a skillet over medium heat (you are just looking to melt it at this point).
2. Whisk together the dry ingredients, and then in a separate bowl, whisk the buttermilk and eggs together.
3. Add the wet ingredients to the dry and whisk until combined. Then pour in half of the melted lard and whisk into the batter also. Leave the other 1/2 of the lard in the skillet and place it back onto medium-high heat.
4. Once the lard is hot (but not smoking), pour in the batter and use a spoon to press it so it fills the skillet evenly. Then place the whole skillet into a 220c (450f) oven for 20 minutes or until it's cooked through.
5. Let it rest for 10 minutes before you take it out of the cast iron pan.

Ingredients Slaw
- 120g or 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp mustard
- salt and pepper to taste
- 1/4 head red cabbage, sliced very thin
- 1/4 head white cabbage, sliced very thin
- 1 large carrot, sliced into small matchsticks
- 1 red onion, sliced very thin
- small bunch parsley, sliced thin

Method
1. Mix together all the dressing ingredients in a large bowl
2. Add the veggies to the bowl and mix well with your hands.