3-2-1 Smoked Pork Ribs
Fall-off-the-bone pork spare ribs smoked for 3 hours, steamed in foil for 2 and glazed for 1, with an oven method too.
- Time6 hr 30
- LevelMedium
- Costabout £3.75 a head
- Oven120°C (100°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 507kcal
- 55.1gcarbs
- 43.6gof which sugars
- 27.2gfat
- 11.1gsaturates
- 12.8gprotein
- 5.7gfibre
- 7.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Peel the thin membrane off the back of each rack: slide a knife under it at one end, grab it with kitchen paper and pull. Mix the sugar, paprika, garlic and onion granules, salt, pepper and cayenne. Rub the mustard over the ribs, then the dry rub on both sides. Leave for 30 minutes.
- 2
Set the barbecue up for indirect cooking at 110C, with wood chunks on the coals or in a foil pouch over a low gas burner. Or heat the oven to 120°C (100°C fan). Lay the ribs bone side down on the cool side or on a rack over a tray.
- 3
Smoke or bake uncovered for 3 hours, until the rub is set and deep red-brown.
180 min - 4
Lay each rack meat side up on a big sheet of foil. Dot with the butter, drizzle with the honey and apple juice, then wrap tightly. Cook for 2 hours.
120 min - 5
Unwrap carefully, as the steam is hot. Brush the barbecue sauce over the ribs and cook uncovered for 1 hour more, until the glaze is tacky and the meat has pulled back from the ends of the bones.
60 min - 6
Rest for 10 minutes, then cut between the bones. For baby back ribs, shorten the stages to 2 hours, 1 hour and 45 minutes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
