Few dishes evoke the same sense of comfort and satisfaction as a perfectly baked rack of ribs. Tender, juicy, and coated in a rich, smoky-sweet glaze, these ribs are slow-cooked to perfection and paired with a hearty braised cabbage side dish that balances richness with tang and texture. This dish is more than just a meal—it’s an experience in slow-cooked satisfaction. Ideal for family gatherings, Sunday dinners, or special occasions, this recipe brings the timeless appeal of ribs to your own kitchen with a guaranteed flavor punch.
Cooking Time
- Preparation Time: 25 minutes
- Cooking Time: 3 hours
- Total Time: 3 hours 25 minutes
Ingredients
For the Ribs:
- 2 racks of pork ribs (with meat on the ribs)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp brown sugar
- 2 tsp smoked paprika
- 2 tbsp vegetable oil
For the Homemade BBQ Glaze:
- 1 cup ketchup
- 1 tsp salt
- 1 tsp freshly ground pepper
- 1 tsp paprika
- 1 tsp smoked paprika
- ¼ tsp ground coriander
- ½ tbsp brown sugar
- 1-2 tbsp balsamic vinegar
- 2 tbsp Worcestershire sauce
- 1 tsp honey
- A pinch of hot chili pepper (optional)
For the Braised Cabbage:
- 1 onion, finely chopped
- 1 tbsp oil
- 1 tbsp butter
- 1 large carrot, grated
- 1 medium head of cabbage, coarsely chopped
- 200g smoked or hunting sausages, sliced
- Fresh herbs (parsley or dill), finely chopped
- Salt and pepper, to taste
- 1 tsp dried garlic
- 1 tsp paprika
Step-by-Step Cooking Directions
1. Prepare the Ribs
- Take two strips of pork ribs with plenty of meat and pat dry with a paper towel to remove excess moisture.
- Remove the silver membrane from the back of the ribs by loosening it with a knife, grabbing it with a paper towel, and pulling it away.
2. Season the Ribs
- Season both sides of the ribs with salt and freshly ground black pepper.
- Sprinkle brown sugar and smoked paprika evenly.
- Drizzle a bit of vegetable oil to help blend the spices and rub everything in thoroughly on both sides.
3. Prepare for Baking
- Line a baking sheet with aluminum foil and place a rack over it.
- Add about half a cup of water to the bottom of the tray to maintain moisture.
- Place the ribs meat-side up on the rack, cover with foil, and seal the edges tightly.
4. Bake the Ribs
- Preheat oven to 160°C (320°F).
- Bake the ribs covered for 2 hours until tender and juicy.
5. Make the BBQ Sauce
- In a bowl, mix ketchup, salt, pepper, paprika, smoked paprika, coriander, brown sugar, balsamic vinegar, Worcestershire sauce, honey, and chili pepper.
- Stir well until smooth. Set aside.
6. Prepare the Braised Cabbage Side
- Heat oil and butter in a large pot.
- Fry chopped onion until soft.
- Add grated carrot and continue frying until slightly golden.
- Add chopped cabbage. You can substitute part of it with sauerkraut for added tang.
- Stir well and braise over medium heat until soft.
- Add sliced smoked sausages and stir them into the cabbage.
- Season with salt, pepper, dried garlic, paprika, and fresh herbs.
7. Glaze the Ribs
- After 2 hours, remove the ribs from the oven and discard the foil.
- Brush the top side generously with the homemade BBQ glaze.
- Increase oven temperature to 200°C (392°F) and bake uncovered for 10 minutes.
- Flip the ribs, glaze the other side, and bake for another 15 minutes.
- Optional: Finish the glazing process on a grill for a smoky finish.
8. Serve
- Remove ribs from the oven and let rest for a few minutes.
- Serve hot with the braised cabbage on the side.
Nutritional Information (per serving, serves 6)
- Calories: 620
- Protein: 38g
- Fat: 40g
- Carbohydrates: 28g
- Fiber: 3g
- Sugar: 18g
- Sodium: 860mg
The Origins and Popularity of the Recipe
Ribs have long been a staple of Southern American cuisine, revered for their deep flavor and fall-off-the-bone texture. The method of baking them low and slow followed by a finishing glaze gives them universal appeal. Adding a sweet-and-smoky BBQ sauce, particularly one homemade with personal flair, enhances the tradition while the addition of a cabbage side dish nods to Eastern European and rustic culinary traditions.
Reasons Why You’ll Love the Recipe
- Deep, rich flavor from a homemade BBQ glaze
- Incredibly tender meat after slow baking
- Balanced side dish with the braised cabbage and sausage
- Make-ahead friendly and great for leftovers
- Customizable to suit your spice and sweetness preferences
Health Benefits
While indulgent, these ribs also offer:
- High protein for muscle repair
- Cabbage and carrot provide fiber, antioxidants, and vitamin C
- Homemade glaze reduces preservatives compared to store-bought versions
Serving Suggestions
- Serve ribs over a bed of creamy mashed potatoes
- Pair with roasted corn or garlic bread
- Add a side of pickles or coleslaw for a tangy contrast
Common Mistakes to Avoid
- Skipping the silver membrane removal results in chewy ribs
- Overcooking in the glaze phase can lead to dryness
- Undersalting the cabbage reduces its flavor punch
- Forgetting to rest the ribs before slicing can release too many juices
Pairing Recommendations
- Drinks: Dark beer, bourbon, iced tea, or dry red wine
- Sides: Creamy potato salad, baked beans, cornbread
- Desserts: Apple pie, peach cobbler, or vanilla ice cream
Cooking Tips
- Always remove the silver skin for tender ribs
- Let the ribs marinate with spices if you have extra time
- Use a rack in the pan to prevent soggy bottoms
- Add water to the pan for steam and moisture
Similar Recipes to Try
- Honey garlic glazed pork chops
- Sticky BBQ chicken drumsticks
- Smoked sausage and cabbage skillet
- Beef brisket with coleslaw
Variations to Try
- Use beef ribs instead of pork
- Add liquid smoke to the glaze
- Incorporate apple cider vinegar for a sharper glaze
- Replace brown sugar with maple syrup for a twist
Ingredient Spotlight: Smoked Paprika
Smoked paprika is a key ingredient in both the rib rub and BBQ sauce. It offers a mild heat and deep, smoky aroma that complements grilled and baked meats perfectly. Look for Spanish varieties for the best quality.
Conclusion
These oven-baked ribs with homemade BBQ glaze and braised cabbage are a triumph of flavor and comfort. Every bite delivers tender, juicy meat coated in a balanced glaze, paired with the satisfying crunch and aroma of stewed cabbage. Whether you’re entertaining or treating yourself, this recipe turns an everyday meal into something unforgettable.
Frequently Asked Questions (FAQ)
1. Can I use store-bought BBQ sauce instead? Yes, but homemade sauce offers better control over flavor and ingredients.
2. How do I know when the ribs are done? They should be tender and easily pull away from the bone with a fork.
3. Can I use beef ribs instead of pork? Absolutely, just adjust cooking time as beef ribs may take a bit longer.
4. Is it necessary to remove the silver membrane? Yes, it ensures the ribs are tender and easy to eat.
5. Can I prepare the ribs in advance? Yes, you can bake them ahead and glaze/reheat before serving.
6. What can I substitute for Worcestershire sauce? Soy sauce with a dash of vinegar and a pinch of sugar can be a substitute.
7. How spicy is the glaze? Only mildly spicy. Adjust chili pepper to your liking.
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8. Can I grill instead of bake? Yes, the glaze step is perfect for grilling. Just watch closely to avoid burning.
9. What if I don’t have smoked paprika? Use regular paprika with a drop of liquid smoke or omit if necessary.
10. How should I store leftovers? Keep in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.