These tender, oven-baked ribs are given a delicious twist with our Armagh Bramley Apple Infused Balsamic. The natural sweetness of the apple balsamic perfectly balances the smoky richness of the ribs, creating a glossy glaze with a subtle tang and depth of flavour. It’s a comforting, crowd-pleasing dish that brings a touch of seasonal warmth to your table - ideal for autumn gatherings or a cosy weekend treat.
Serves: 4–6
Prep time: 10 mins (plus marinating)
Cook time: 2 hrs to 2½ hrs
Ingredients
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2 racks of ribs
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For the spice rub:
1 tbsp paprika
1 tbsp garlic powder
1 tsp salt
1 tsp ground black pepper -
For the glaze:
150ml barbecue sauce
50ml Balsamic Tomato Ketchup
2 tbsp brown sugar
1 tbsp Armagh Bramley Apple Infused Balsamic or Black Garlic Infused Balsamic
Salt and pepper, to taste
Method
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Prepare the ribs & rub.
If the ribs are in packaging, remove them and pat dry. Let them rest for about 30 minutes to air slightly. Preheat your oven to 160°C/140°C fan/Gas Mark 3. In a small bowl, mix together the paprika, garlic powder, salt, and pepper. Rub half the mixture evenly over each rack of ribs, massaging it in. Place the racks in a roasting tin and set aside while you make the glaze. -
Make the glaze.
In a bowl, whisk together the barbecue sauce, tomato ketchup, brown sugar, and Apple Balsamic. Season to taste with a little salt and pepper. The Apple Balsamic will add a sweeter, fruity tang to the glaze, which complements the ribs beautifully. -
Roast the ribs.
Brush a generous layer of glaze over the ribs. Roast in the oven for 2 to 2½ hours, basting with more glaze every 30-45 minutes. The ribs are done when they’re tender and the meat is pulling back from the bones. -
Serve.
Remove from the oven and let them rest a few minutes. Serve with sides such as corn on the cob, fries, coleslaw - or anything you like. Drizzle a little extra glaze or Apple Balsamic over the meat if you like.
