Aussie BBQ Ribs Recipe

These Outback Steakhouse Aussie BBQ Ribs are oven-baked until tender, then brushed with a smoky-sweet sauce and finished under high heat until sticky and charred. The flavor’s big, the steps are simple, and you don’t need a grill. It’s a great make-at-home weekend dinner when you’re craving ribs but not the hassle.

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Quick Summary

• Prep time: 15 mins
• Cook time: 1 hr 30 mins
• Flavor: smoky, sweet, bold
• Great for: weekends, meat cravings, lazy rib nights

Why I Like This Recipe

Didn’t wanna drag out the grill. Oven was on, ribs were in the fridge, and that was that. Tossed together a dry rub from the usual spices, baked them low and slow. Sauce came together easy — ketchup, BBQ, brown sugar, done. Threw them back in for that caramelized finish. Honestly? No complaints.

Ingredients

For the ribs:

• 1.2kg pork ribs
• ⅓ cup barbecue sauce
• ⅓ cup ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• ½ cup brown sugar

For the spice rub:

• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp ground chili
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt

How To Make Aussie BBQ Ribs

1. Prep the ribs: Set oven to 160°C fan (320°F). Line a tray with baking paper. Mix up the rub and coat both sides of the ribs. Meaty side up on the tray. Add ⅓ cup water to the tray. Cover tight with foil.
2. Bake slow: Pop them in for 1 hour 15 minutes. Low heat makes them soft. You want them bendy, not dry.
3. Make the glaze: Mix BBQ sauce, ketchup, brown sugar, Worcestershire, paprika in a bowl. Don’t overthink it — just stir until smooth.
4. Turn + glaze: Crank oven to 200°C fan (400°F). Pull the foil off, flip ribs so meaty side is down. Brush with sauce. Back in for 8 mins.
5. Flip + glaze again: Turn ribs meaty side up. Brush again, heavy this time. Back in for another 8 mins. Sauce should be sticky and charred in spots.
6. Serve: Cut between bones. Spoon leftover sauce over top. Eat with your hands — obviously.

Tips for Success

• Foil is key — keeps ‘em from drying out during the first bake.
• Let them rest a few minutes before cutting so the juices don’t run everywhere.
• Use a baking sheet with edges — sauce bubbles.
• Don’t skip the second glaze round. That’s where the good stuff happens.
• Sauce will thicken as it cooks — don’t add extra sugar.

Storage and Reheating

• Fridge: Wrap leftovers in foil or a sealed container. Stays good for 3 days.
• Oven (best bet): Cover with foil, warm at 160°C (320°F) for 10–15 mins.
• Microwave (okay-ish): Wrap in a damp paper towel. Heat in 30-sec bursts. Not ideal, but it works.

Frequently Asked Questions

• Can I use beef ribs?
  Sure. Just note they take a bit longer to get tender.
• Do I have to use BBQ sauce?
  Yeah, kinda. It’s what gives the glaze that bold flavor. But you can mix up brands or types.
• How spicy is this?
  Not much. The chili just adds depth — not heat. Add more if you want kick.
• Can I grill instead?
  Yep. Bake first, then finish on the grill for the last glaze step.
• Do I need to remove the rib membrane?
  It helps if you do. Makes them more tender. Use a butter knife to lift it, then pull.

Common Mistakes and How to Dodge Them

• Skipping the foil: That first bake needs moisture. No foil = dry ribs. Just trust it.
• Only glazing once: The double-glaze step makes that sticky top. One coat doesn’t cut it.
• Overbaking: They should bend when you lift them. If they snap, they’re overdone.
• Not seasoning enough: The dry rub sets the flavor foundation. Don’t go light on it.
• Trying to rush the bake: Low and slow is how ribs get tender. Cranking the heat won’t help.

Nutrition Facts (Per Serving – estimated)

• Calories: 560 kcal
• Total Fat: 28g
• Saturated Fat: 11g
• Cholesterol: 120mg
• Sodium: 780mg
• Potassium: 520mg
• Total Carbohydrate: 34g
• Dietary Fiber: 1g
• Sugars: 30g
• Protein: 41g