Tender Oven-Baked Pork Ribs with Rosemary & Natural Glaze
These fall-off-the-bone pork ribs are marinated with fresh rosemary and slow-baked in the oven for incredible tenderness. Finished with a naturally sweet homemade glaze, they’re the perfect comfort food for any weekend or family dinner—no grill needed!
Ingredients
For the Ribs
- 1 kg pork ribs cut and cleaned
- 1 tbsp olive oil extra virgin
- 2 springs rosemary fresh or 1 tsp dried
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp smoked paprika
- 1/2 tsp chili flakes optional
- 1 tsp brown sugar or regular sugar
Optional (in marinade)
- 2 tbsp apple cider vinegar or lemon juice
- 2 tbsp water for moisture in baking dish
For the Natural Glaze (BBQ-style)
- 2 tbsp tomato paste or thick tomato sauce
- 1 tbsp honey or maple syrup
- 1 tbsp apple cider vinegar
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1 tsp olive oil or water to thin, as needed
- pinch of chili flakes
- pinch of salt
Instructions
- Make the Marinade:In a large bowl, combine olive oil, rosemary, salt, pepper, smoked paprika, chili flakes (optional), brown sugar, and apple cider vinegar. Mix well.
- Marinate the Ribs:Add the pork ribs to the marinade and coat evenly on all sides. Cover and refrigerate for at least 4 hours, preferably overnight.
- Preheat the Oven:Preheat your oven to 150°C (300°F).
- Prepare for Baking:Place the marinated ribs in a baking dish, meat-side up. Add 2 tablespoons of water to the tray. Cover tightly with foil to lock in moisture.
- Bake Low and Slow:Bake in the preheated oven for 2.5 to 3 hours until the ribs are tender and almost falling off the bone.
- Make the Natural Glaze:In a small bowl, whisk together tomato paste, honey, apple cider vinegar, smoked paprika, black pepper, chili flakes, olive oil, and a pinch of salt. Adjust with water if needed for brushing.
- Glaze and Broil:Remove foil from the ribs and brush the glaze generously over the top. Increase oven temperature to 220°C (425°F) or switch to broil/grill mode. Return ribs to oven for 10–15 minutes until the glaze becomes sticky and caramelized.
- Rest and Serve:Let the ribs rest for 10 minutes before serving warm.Enjoy!
