Slow-Roasted Pork Back Ribs with Smoky Paprika Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork back ribs slow-roasted and brushed with a smoky paprika and garlic glaze, perfect for a comforting BBQ meal. This pork recipe, ready in about 210 minutes, pairs pork back ribs, smoked paprika, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 195 min Serves 4 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 275°F (135°C). In a small bowl, mix 2 tablespoons smoked paprika, 1 teaspoon garlic powder, 2 tablespoons brown sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper to create a dry rub.
  2. Step 2: Rub the dry spice mixture all over 2 pounds of pork back ribs, coating evenly. Place the ribs on a baking sheet lined with foil, and drizzle 2 tablespoons olive oil over them.
  3. Step 3: Cover the ribs tightly with foil and roast in the preheated oven for 3 hours until tender and the meat easily pulls from the bone.
  4. Step 4: While the ribs roast, combine 3 tablespoons apple cider vinegar and 2 tablespoons honey in a small saucepan. Warm gently over low heat for 3 minutes, stirring until combined to make a glaze.
  5. Step 5: After 3 hours, remove the ribs from the oven, increase the oven temperature to 425°F (220°C), and brush the ribs generously with the honey vinegar glaze.
  6. Step 6: Return ribs to the oven, uncovered, and roast for an additional 15 minutes until the glaze caramelizes and edges are slightly crispy.
  7. Step 7: Remove from oven, let rest for 5 minutes, then slice between the bones and serve.

Frequently asked questions

How long does Slow-Roasted Pork Back Ribs with Smoky Paprika Glaze take to make?

Total time is about 210 minutes (15 min prep + 195 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Roasted Pork Back Ribs with Smoky Paprika Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork back ribs from drying out.

Can I substitute ingredients in Slow-Roasted Pork Back Ribs with Smoky Paprika Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Pork Back Ribs with Smoky Paprika Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Roasted Pork Back Ribs with Smoky Paprika Glaze?

BBQ & Smoked pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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