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Photo of Slow-roasted American pork ribs by WW

Slow-roasted American pork ribs

Total Time
2 hr 10 min
15 min
1 hr 55 min
It’s all about the sauce with these sweet and sticky ribs that are as American as apple pie.


Tomato sauce (ketchup)

2 tbs

Barbecue sauce

2 tbs

Worcestershire sauce

1 tbs, gluten-free variety

Apple cider vinegar

2 tbs

Whole grain mustard

1 tbs


2 tsp

Smoked paprika

1 tsp


2 clove(s), crushed

Pork spare ribs, cooked without added fat

500 g, (Buy 1kg American style Pork ribs)

Chicken stock

1½ cup(s), (375ml)


  1. Combine sauces, vinegar, mustard, honey, paprika and garlic in a small bowl.
  2. Place ribs in a large deep ovenproof dish. Brush sauce mixture over ribs. Pour over any remaining mixture. Cover and place in the fridge overnight.
  3. Preheat oven to 160°C or 140°C fan-forced. Drain ribs, reserving any remaining marinade in fridge Place ribs on a wire rack set over same ovenproof dish. Pour stock over base of dish. Cover with foil and bake, turning halfway through, for 1 hour and 30 minutes.
  4. Increase oven to 220°C or 200°C fan-forced. Uncover ribs and brush with some of the reserved marinade. Bake for 20 minutes or until ribs are browned. Transfer ribs to a serving platter and cover with foil to keep warm.
  5. Place remaining marinade and ¼ cup (60ml) pan juices in a small saucepan over medium-high heat. Bring to the boil. Reduce heat and simmer for 2–3 minutes or until sauce has slightly thickened. Serve ribs drizzled with sauce.


SERVING SUGGESTION: Salad of lettuce, radicchio, red onion (thinly sliced) and cherry and yellow grape tomatoes (halved), drizzled with lemon juice, plus steamed corn on the cob.