Ribs Glazed with BBQ Sauce

Glazed Ribs Recipe

For Americans, you know, the barbecue is a source of pride! But to make succulent pork ribs you don’t necessarily need to have a garden and a barbecue – your oven will do just fine too! In this recipe we offer you delicious pork ribs in BBQ sauce seasoned with a mix of salt and spices in powder, the dry rub, carefully sprinkled with a careful massage on the meat. For the glaze you will discover how simple it is to prepare the barbecue sauce; There are many versions and it is also really excellent with pork as in the pulled pork recipe! To accompany the glazed ribs with BBQ sauce, we have also prepared a colorful pan of vegetables: aubergines, onions, potatoes enriched by the presence of the American potato that will surprise you with its taste!


Ingredients For The Ribs

  • Pork ribs 1.4 kg
  • Sweet paprika 1 tsp
  • Chilli 1 tsp
  • Garlic powder 1 tsp
  • Yellow mustard powder 1 tsp
  • Cumin 1 tsp
  • Salt up to 1 tsp

For The BBQ Sauce

  • Golden onions ½
  • 1 clove garlic
  • Brown sugar 10 g
  • Maple syrup 90 ml
  • Ketchup 250 g
  • Spicy paprika 1 tsp
  • Sweet paprika 1 tsp
  • Apple cider vinegar 2 tsp
  • Mustard 1 tsp
  • Worcestershire sauce 2 tsp
  • Black pepper ½ tsp
  • Salt up to 1 pinch
  • Extra virgin olive oil to taste

Homemade BBQ Sauce

For The Vegetable Pan

  • Sweet potatoes (or American) 350 g
  • Potatoes 350 g
  • Golden onions 350 g
  • Eggplant 250 g
  • Parmigiano Reggiano PDO to be grated 50 g
  • Breadcrumbs 30 g
  • Oregano 1 sprig
  • Thyme 1 sprig
  • Chives 1 bunch
  • Marjoram 1 sprig
  • Extra virgin olive oil to taste


To prepare the glazed ribs, take the meat and massage it on both sides with the mix of spices and flavors. Wrap the meat with cling film and let it rest in the refrigerator for at least two hours, so that it takes on flavor. Then, remove the foil and cook the ribs covered with aluminum foil in a static oven preheated to 200 ° for about 2 hours (180 ° for just under two hours if you use a convection oven); the ribs will be ready when you see the meat come off the bone. While the meat is cooking, you can prepare the barbecue sauce: in a pan pour a drizzle of oil, the chopped onion and garlic. Brown it, stirring with a wooden spoon, then add the brown sugar, the sweet and strong paprika, pepper; stir to mix the ingredients and also add the Worcestershire Sauce.

Stir again and add the white wine vinegar, a teaspoon of mustard, maple syrup, continuing to mix as you add the ingredients.

Add the ketchup, a pinch of salt and cook the sauce for a few minutes, to flavor and thicken. Then turn off the heat. When the ribs are cooked, take them out of the oven and brush the barbecue sauce on the surface11; you can then bake them for the glaze at 200 ° for 5 minutes. At the end of the glazing, take them out of the oven and serve them together with the vegetable pan!

Prepare the Vegetable Pan

While the meat rests in the refrigerator, you can prepare the vegetable pan; slice all the vegetables of the same thickness, about half a centimeter: the aubergines1, onions, American potatoes and yellow-fleshed ones. Sprinkle a pan with a drizzle of oil and distribute the vegetables vertically as if it were a “domino”, alternating the colors.

Sprinkle the vegetables with a drizzle of oil, chopped aromatic herbs, breadcrumbs, and finally the Parmesan; once ready, cook them in a static oven preheated to 180 ° for at least 1 hour, grilling them for the last five minutes of cooking (160 ° for about 50 minutes if the oven is ventilated). Serve them with the spare ribs with BBQ sauce!


It is preferable to consume freshly cooked ribs. You can keep the raw and seasoned meat in the refrigerator until ready to cook, covered with cling film. The barbecue sauce can be stored in the refrigerator in an airtight container or covered with cling film. Freezing is not recommended.


For the dry rub, you can also choose smoked paprika if you can find it! While for the vegetables, if you want to make them even tastier, you can alternate the vegetables with slices of mozzarella fiordilatte which melting will create a delicious stringy effect!