Classic Saucy Pork Ribs

Laura Romeo - Weber Grill Master

Difficulty: Medium
Fuel Type:
  • People

    Serves 4

  • Prep Time

    15 min.

  • Barbecue Time

    4 h

  • Resting Time

    30 min.


the Ingredients

Classic Saucy Weber Q Pork Ribs
  • Completed step 2 racks of pork ribs (approx. 800 g each) 
  • Completed step Spray bottle, filled with water
  • Completed step 3 tablespoons maple syrup
  • Completed step 3 tablespoons apple cider vinegar


  • Completed step 3 teaspoons brown sugar
  • Completed step 2½ teaspoons smoked paprika
  • Completed step 2 teaspoons sea salt
  • Completed step 1½ teaspoon garlic powder
  • Completed step 1 teaspoon freshly ground black pepper


  • Completed step ¾ cup tomato sauce
  • Completed step 3½ tablespoons brown sugar
  • Completed step 2 tablespoons apple cider vinegar
  • Completed step 2 tablespoons Worcestershire sauce
  • Completed step 1 teaspoon smoked paprika
  • Completed step ½ teaspoon chilli powder


Tender, sticky, glazed pork ribs are a crowd favourite. We’ve kept the rub and sauce simple, with minimal ingredients but still layered with flavours that will have you licking your fingers after each rib!
  • This recipe is suitable for >2023 Weber Q + models only, or for <2023 Weber Family Q’s only.
  • Prepare the barbecue for cooking using indirect very low heat (95°C-130°C) and pre-heat as directed.
  • Indirect Very Low Heat V2
  • Combine all the rub ingredients together in a small bowl. Remove the membrane from the back of the ribs and coat both sides with the rub.
  • Once the barbecue has preheated, place your pork ribs onto the trivet. Roast the pork ribs, with the lid closed, for 2 to 2½ hours or until the ribs are a deep mahogany colour. Spritz your ribs every 30 minutes (see tip). Don’t forget to top up the water pan with water every 2 hours.
  • While the ribs are cooking, make the sauce. Combine all the sauce ingredients in a saucepan and bring to a gentle simmer for 4 minutes, or until thickened slightly. Set aside until required.
  • After 2 to 2½ hours, individually wrap the ribs in a double layer of foil, each with 1 ½ tablespoons of maple syrup and 1 ½ tablespoons of apple cider vinegar. Return the ribs to the barbecue, now bone side up, and continue to cook for a further 1 ½ to 2 hours or until the meat is tender when pierced with a toothpick (you should feel no resistance).
  • Once the ribs are tender, remove the ribs from the foil parcels, baste the ribs with the sauce and place back on the barbecue to cook for a final 30 minutes, basting again after 15 minutes if you like extra saucy ribs.
  • Remove the ribs from the barbecue, wrap again in foil and leave to rest for 30 minutes before serving. Slice the ribs, roll up your sleeves and get messy!

At the Butcher:

You may need to pre-order the ribs from the butcher so you can get quality ribs with a good amount of meat. Avoid any 'shiners' - this is where too much meat has been removed, so the bone is exposed or shining through. Poor quality ribs are prone to drying out.


Adding extra moisture to your meat while it's cooking over long periods can help with flavour and tenderness. Simply fill a spray bottle with water or a liquid of your choice; apple cider vinegar, juice, beer etc and spray the meat every 30 minutes.

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