Glazed BBQ Ribs

14 Jul 2021

Glazed BBQ Ribs

1 Hour 25 Minutes | easy | Serves 2-4

These ribs are glazed with a classic barbecue sauce, which is very simple to make using store cupboard ingredients. We start the ribs indoors, which seasons them well and also speeds up the cooking process.


  • 1 tablespoon paprika
  • 1 tablespoon light brown sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons oregano
  • 2 teaspoons sea salt
  • 1 teaspoon smoked paprika
  • 8 tablespoons ketchup
  • 80g light brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon smoked paprika
  • ½ teaspoon chilli powder




Combine ingredients for rub in a bowl and mix through to combine thoroughly. Set aside for later use.

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Lay the ribs

Lay the ribs bone side up on a chopping board. Remove the thin, silvery membrane on the back of the ribs by easing the tip of a knife under it, then pulling to remove.

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Bring a very large pan

Bring a very large pan of boiling water to the boil and salt it heavily. Add the ribs and bring to a simmer, skimming off any scum that rises to the surface. Simmer for 1 hour.



Combine the BBQ sauce ingredients in a small saucepan and bring to a simmer. Simmer until everything is well combined – a couple of minutes.

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Coat lightly

Once the ribs have been simmered for an hour, coat them lightly all over with the rub.

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Heat two gas burners

Heat two gas burners on the Jupiter Outback BBQ and set the heat to low-medium. Place the ribs on the opposite side of the grill to the heat and glaze with sauce.

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Cook for around 30 minutes

Cook for around 30 minutes to an hour, glazing the ribs several times.

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Glaze all over

The ribs are ready when the meat is pulling back from the bone a little and they have a good glaze all over. Cut a rib off to test if you are not sure. Enjoy!

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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