Pork ribs marinated in a homemade sauce, slow cooked in the oven until tender and flavoursome. Serve with a baked potato topped with sour cream and a side of coleslaw for an impressive weekend meal to share with friends and family.
If you're looking for a crowd-pleasing dish, perfect for a weekend of watching sport on the TV, then you'll love this recipe for Sticky Pork Ribs with Baked Potato. The key to sticky pork ribs is in the marinade. This homemade marinade is made from staple, pantry ingredients and is left on the meat overnight, ideally.
The baked potatoes cook at the same time as the ribs making this a low maintenance meal to tend to. For a similar process, be sure to have a look at my Slow Cooked BBQ Beef Brisket.
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Ingredient notes:
- Pork ribs: This cut of meat is available from most supermarkets and butchers. I like to buy them when they're on special and freeze them until required.
- Marinade: This tasty marinade is made from a selection of pantry staples. If you don't have garlic powder to hand, you could substitute this for crushed garlic.
- Baked potatoes: For best results, use floury potatoes such as Agria, Red Rascal, Ilam Hardy or Red Jacket for your baked potatoes.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
In a container, combine all of the marinade ingredients together. Add the pork ribs and coat in the marinade. Cover and refrigerate for at least 1 hour or overnight.
Preheat the oven to 170°C fan bake. Add the ribs to a baking dish and cover with the lid or tin foil, then place in the oven. Place the potatoes on a long piece of tin foil, season with salt, then wrap up tightly. Place in the oven on a rack above the ribs.
Bake for 1 1⁄2 hours then remove the ribs from the oven, use a sharp knife and tongs to carefully separate the ribs.
Brush over any sauce from the bottom of the dish, turn the oven up to 200°C and bake uncovered for 15 minutes until the ribs are caramelised and sticky. Drizzle any extra sauce from the baking dish over the ribs or brush over extra barbecue sauce if they are looking dry.
Sprinkle extra sesame seeds over the top. Remove the baked potatoes from the oven and carefully open the tin foil. Cut an X shape in the top of each once then add butter and sour cream.
Serve the ribs hot with the baked potatoes and coleslaw.
Recipe FAQs:
Either baby back ribs or spare ribs are the best options for this recipe. Baby back ribs are more tender and have a milder flavour than spare ribs. However spare ribs generally have more meat on them.
As with any marinade, the longer you can give it the better - up to to 24 hours! If you're short on time, you can definitely get away with one hour. However, overnight is ideal as this allows the flavours of the marinade to infuse the meat prior to cooking.
Storage:
As mentioned above, an overnight marinade is ideal for these ribs.
Store any leftover ribs in an airtight container in the fridge for up to three days. Either eat cold, or reheat in the oven until piping hot.
Top tips:
For convenience, I often use a bag of pre-made coleslaw from the supermarket for this meal. If you have the time, you could absolutely make your own using my Takeaway-style Coleslaw recipe.
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*DISCLAIMER*
If you are coeliac, or cooking for someone who is, please ensure you make the necessary substitutions to ensure this recipe meets your dietary requirements. Be sure to check the labels on all your processed food, including sauce bottles, to make sure they are gluten free.
Sticky Pork Ribs with Baked Potatoes
Oven-baked pork ribs coated in a homemade, sticky marinade, served with baked potatoes and coleslaw.
Ingredients
- 1.2kg pork ribs
- 4 large potatoes
- 4 tsp butter
- 4 Tbsp sour cream
- 1 bag of ready made coleslaw
Marinade
- 1⁄4 cup barbecue sauce*
- 2 Tbsp soy sauce*
- 2 Tbsp sweet chilli sauce*
- 2 Tbsp honey
- 1 Tbsp garlic powder
- 1 Tbsp sesame seeds
Instructions
- In a container, combine all of the marinade ingredients together. Add the pork ribs and coat in the marinade. Cover and refrigerate for at least 1 hour or overnight.
- Preheat the oven to 170°C fan bake. Add the ribs to a baking dish and cover with the lid or tin foil then place in the oven.
- Place the potatoes on a long piece of tin foil, season with salt then wrap up tightly. Place in the oven on a rack above the ribs.
- Bake for 1 1⁄2 hours then remove the ribs from the oven, use a sharp knife and tongs to carefully separate the ribs.
- Brush over any sauce from the bottom of the dish, turn the oven up to 200°C and bake uncovered for 15 minutes until the ribs are caramelised and sticky.
- Drizzle any extra sauce from the baking dish over the ribs or brush over extra barbecue sauce if they are looking dry. Sprinkle extra sesame seeds over the top.
- Remove the baked potatoes from the oven and carefully open the tin foil. Cut an X shape in the top of each once then add butter and sour cream.
- Serve the ribs hot with the baked potatoes and coleslaw.
Notes
* If you are coeliac or cooking for someone who is, please ensure you make the necessary substitutions to ensure these recipes meet your dietary requirements. As always, be sure to check the labels on all your processed food including sauce bottles to make sure they are gluten free.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1566Total Fat: 103gSaturated Fat: 32gTrans Fat: 1gUnsaturated Fat: 47gCholesterol: 334mgSodium: 1022mgCarbohydrates: 90gFiber: 8gSugar: 25gProtein: 72g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Katie says
I have some beautiful free range pork chops I would like to marinate and use instead of the ribs. Would this work too and if so would i need to make any adjustments to cooking time ?
VJ cooks says
Oh I haven't tried this recipe with pork chops sorry! Let me know how you get on.