These pork ribs turn tender in a regular home oven, no grill needed. The trick is a sealed packet: parchment against the meat, foil crimped shut over it, so the rack braises gently in its own moisture for 2 hours at 150°C (300°F). Before wrapping, peel the papery membrane off the bone side; left in place it bakes up rubbery and shuts the seasoning out. Expect the ribs to emerge from the packet looking pale, almost gray. That is a good sign, not a mistake. Layers of an applesauce, ketchup, soy and brown sugar glaze then bake on at 200°C (400°F) until the surface sets into a glossy, sticky shell.
Instructions
- 1
Peel the thin membrane off the back of the rack of ribs. Left on, it turns rubbery and blocks the seasoning from getting in.
- 2
Season the ribs simply with just salt and pepper on both sides. No spice rub yet — at this stage you are setting up texture, not flavor.
- 3
Wrap the ribs completely in parchment paper, then wrap foil over the top. The paper keeps the meat off bare metal, and sealed up the ribs steam in their own juices instead of drying out.
- 4
Bake the sealed packet at 150°C / 300°F for about 2 hours. Leave it completely alone — no peeking. The fat slowly renders and the collagen breaks down inside. They will look pale and gray when unwrapped — that is normal.
120:00 - 5
Make the glaze: stir together 80 g applesauce, 80 g ketchup, 3 tbsp brown sugar, ½ tsp each of garlic powder, sweet paprika and black pepper, ½ tsp cinnamon, 2 tbsp soy sauce, and the juice of half a lemon into one smooth, glossy sauce.
- 6
Unwrap the ribs and move them onto a rack. Brush a thick first coat of glaze over the top, then flip and coat the underside the same way.
- 7
Bake on convection at 200°C / 400°F for 10 minutes per side. Pull them out, brush on another layer, flip, and return — repeat a few times until each coat melts into the last and the glaze builds a glossy, sticky, lacquered shell.
10:00 - 8
Let the ribs rest briefly, then serve — soft and juicy inside, caramelized and sticky outside. The cinnamon lands first, warm and sweet under the glaze.
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