Pork Side Ribs

This recipe for pork side ribs is very similar to my Pork Baby Back Ribs Recipe, where the ribs are braised in BBQ sauce. I found this marinade recipe that was great for tenderizing the side ribs, which needed just a bit of help in that department. I added a few more ingredients and after marinating for 24 hours, they turned out nice and tender.

The Hubby really enjoyed this version of pork side ribs (I had done a previous batch with my Greek Style Dry Ribs recipe and the ribs just didn’t get as fall-off-the-bone tender). Not to mention that the Bulls-Eye Guinness BBQ sauce was fantastic! I would also use my Homemade BBQ Sauce if I had any.

Pork Side Ribs

Pork Side Ribs


  • 3 lbs pork side ribs approximately


  • 1/3 cup olive oil
  • 1/2 cup brown sugar
  • 1/3 cup soy sauce
  • 1/4 cup beef broth
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon smoked paprika
  • 1/2 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons Clubhouse Garlic & Onion Seasoning
  • 2 teaspoons Clubhouse Herb Pepper Mix


  • Remove the silverskin, if needed.
  • Cut the ribs into large pieces so they fit into a casserole dish. Place them in a large ziploc.
  • Mix all the marinade ingredients and pour over the ribs. (Massage the marinade into the ribs so they're thoroughly coated.)
  • Place the bag into the casserole dish (to catch any leaks!) and place in fridge overnight.
  • Dump the bag contents into the casserole dish and place on the bbq on low-medium heat or in the oven at about 300°F and cook for about 2 1/2 to 3 hours.
    Pork Side Ribs
  • Remove from the sauce and sear off on the bbq. I like to baste all over with homemade BBQ sauce or Bulls-Eye Guinness BBQ sauce, searing about 3 minutes a side (or until it gets that nice crispy bark.)
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