Apple Cider-Glazed Pork Ribs Recipe

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Apple Cider-Glazed Pork Ribs: Sticky, Sweet & Utterly Irresistible

This Pork Ribs recipe is a succulent taste of Autumn. Slow-cook pork in Pearson’s Dry Cider, then finish with a caramel-kissed glaze. Tender meat meets tangy sweetness, and every bite begs for one more napkin.

Apple Cider-Glazed Pork Ribs Recipe Ingredients (Serves 4–6)

  • 2 kg pork baby back ribs
  • 1L Pearson’s Dry Cider
  • ⅔ cup brown sugar
  • ½ cup apple cider vinegar
  • 2 tbsp Dijon mustard
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • Sea salt & freshly cracked pepper

Method

  1. Prep & braise: Preheat oven to 150 °C. Season ribs with paprika, garlic powder, salt & pepper. Lay in a foil-lined tray and pour cider around (about halfway up). Tightly seal with foil.
  2. Slow-cook: Bake for 2½ hours until ribs are fall-off-the-bone tender.
  3. Glaze up: Meanwhile, in a saucepan, combine brown sugar, vinegar, mustard and 250 ml cider. Simmer until thickened into glossy syrup.
  4. Grill finish: Remove ribs from foil, brush both sides generously with glaze, and sear on a BBQ grill or under a broiler for 5–8 minutes per side—edges should caramelise beautifully.
  5. Rest & serve: Let rest 5 minutes, slice between ribs, and spoon any extra glaze over the top.

Pairs perfectly with coleslaw, crusty bread and an extra pint of crisp Pearson’s Dry Cider.

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