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Gooralie Pork Free Range Ribs w. Appleslaw & BBQ Sauce

The weekend's here and it's time for little low and slow! Budd's Gooralie Free Range Pork Ribs are stuff of legend and for good reason!
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Prep Time 30 minutes
Cook Time 3 hours
Marinating 1 day
Course Main Dish
Cuisine American, Modern Australian
Servings 4

Ingredients
  

Pork Ribs

  • 1.5 –2kg Gooralie Free Range Pork Ribs
  • 3 tablespoons brown sugar
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper optional
  • 500 ml chicken stock
  • 1 brown onion roughly chopped
  • 4 garlic cloves crushed
  • 1 large cinnamon quill
  • 2 bay leaves
  • ½ cup BBQ sauce plus extra for serving

Apple Slaw

  • ¼ small green cabbage finely shredded
  • ¼ small red cabbage finely shredded
  • 2 crisp green apples julienned or finely sliced
  • 1 carrot grated
  • 2 spring onions finely sliced
  • ¼ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and freshly ground black pepper to taste

Instructions
 

Prepare the Ribs

  • Combine the brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, pepper and cayenne pepper in a small bowl to make the dry rub.
  • Pat the pork ribs dry with paper towel. Remove the membrane from the underside of the ribs if necessary.
  • Coat the ribs generously with the dry rub, massaging the seasoning into the meat. Cover and refrigerate for 24 hours to allow the flavours to develop.

Slow Cook the Ribs

  • Preheat the oven to 170°C (150°C fan-forced).
  • Place the seasoned ribs in a large roasting pan. Add the chicken stock, chopped onion, crushed garlic, cinnamon quill and bay leaves.
  • Cover the roasting pan tightly with aluminium foil to seal in the moisture.
  • Cook in the oven for approximately 2½–3 hours, or until the ribs are beautifully tender but still holding onto the bone. The meat should be soft and juicy without completely falling apart.
  • Carefully remove the ribs from the roasting pan and set aside. Reserve the cooking juices for basting.

Prepare the Apple Slaw

  • Combine the green cabbage, red cabbage, apple, carrot and spring onions in a large bowl.
  • In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard and honey until smooth.
  • Pour the dressing over the slaw and toss gently to combine. Season with salt and pepper. Refrigerate until ready to serve.

Finish the Ribs on the BBQ

  • Preheat the BBQ to medium heat.
  • Brush the slow-cooked ribs generously with BBQ sauce and place on the grill.
  • Cook for approximately 5–10 minutes, turning occasionally and basting with additional BBQ sauce and some of the reserved pan juices.
  • Continue cooking until the ribs develop a beautifully charred, sticky glaze. Watch carefully to prevent the sauce from burning.
  • Remove from the BBQ and allow to rest for a few minutes before slicing into individual ribs.
  • Serve with a generous helping of fresh apple slaw and extra BBQ sauce on the side.

Notes

The Secret Is in the Slow Cooking
For the best flavour, coat the ribs with the dry rub and refrigerate for 24 hours before cooking. This allows the seasoning to penetrate the meat and develop a delicious smoky, savoury flavour.
The combination of chicken stock, onion, garlic, cinnamon and bay leaves creates a beautifully aromatic cooking liquid that keeps the ribs moist and tender.
Cook the ribs until they are exceptionally tender but still holding onto the bone. You want them soft enough to pull away easily when eating, but firm enough to handle on the BBQ.
That Sticky BBQ Finish
The final step is where the magic happens! Basting the ribs with BBQ sauce and the reserved pan juices over the BBQ creates a rich, smoky, sticky glaze with delicious caramelised edges.
Make Ahead
The ribs can be slow-cooked a day ahead, refrigerated and then finished on the BBQ when you’re ready to serve. Ensure they’re thoroughly reheated before serving.
Choosing Your Ribs
At Budd’s Butchers, we use premium Gooralie Free Range Pork, renowned for its quality, flavour and tenderness.
Our pork ribs are available plain or marinated in our Hickory BBQ-style marinade. If using the marinated ribs, you can skip the dry rub and proceed directly to the slow-cooking stage.
Serving Suggestion
Serve with fresh apple slaw, extra BBQ sauce and your favourite BBQ sides. Perfect for weekend entertaining, family gatherings or a relaxed afternoon around the BBQ.
Tried this recipe?Let us know how it was!