• Free Mainland UK Delivery
    on orders over £100
  • Three Generations
    of butchery experience
  • Rated Excellent
    on Trust Pilot
  • Convenient Delivery
    choose delivery date
1 of 4

Oven Cooked Pork Burnt Ends

Burnt Ends, Pork -

Pork burnt ends have fast become a BBQ classic, and for good reason, but it seems unfair that only those with a smoker can enjoy them at home. Fear not, let us show you how to make your own pork burnt ends at home in the oven, no smoker required

Print this Page
cooked pork belly burnt ends on a white plate

Prep: 10 Minutes

Cook: 180 Minutes

Total: 190 Minutes

Category: Main

Skill: easy

Cuisine: American

Yield: Serves 12

Pork burnt ends are smokey, sticky chunks of pork belly that are coated in a dry rub, smoked until they have a deliciously crunchy bark, and finished off with a healthy glaze of sticky barbecue sauce. If you've been fortunate enough to try them at any point in your life, you'll know, they are absolutely delicious. Smokey, sticky, and with that insane crunchy bark. They are a real treat. It was not a question of whether or not to do my own recipe, it was more like when to do it. It also provided me with the perfect opportunity to combine my pork dry rub recipe with my BBQ sauce recipe, as you need to use both to create the perfect pork burnt ends. The only problem I faced was that I don't currently own a smoker, so I needed to do a recipe that worked in the oven. So, that's what I did, and they turned out great. Obviously they don't come out with that deep smokey flavour, but they are nonetheless delicious. Try them for yourself and let me know what you think in the comments below. 

How can I keep my burnt ends moist?

Pork belly usually contains a good amount of fat, but if you're unlucky enough to have find yourself with some very lean meat, you'll need some help to stop the burnt ends drying out. The best way to do this is to fill a clean, food safe spray bottle with apple juice, and spritz the pork every 20-30 minutes during the initial 2 hours of cooking. This will help keep the meat moist and, as an added bonus, also add a nice caramelising layer of flavour. In fact, even if your meat isn't too lean, you might want to give it an occasional spritz for this very reason. 

What if I don't have the time to make the dry rub, or bbq sauce?

If you're struggling for time, or it's your first go at cooking burnt ends in the oven, then you're going to want to make your life a little simpler. Instead of making the dry rub from scratch, use a store brought pork rub, or use that one you've had in the cupboard for the last few months. Instead of making the BBQ sauce from scratch, use your favourite store brought one, you've probably already got some in the fridge anyway.



  1. Cover the pork cubes in the pork dry rub, making sure to coat all sides, and place on a raised cooking grid/wire rack inside a roasting dish. This allows the fat to render out of the pork.
  2. Place in the center of a pre heated oven at gas mark 2/150C/130C fan and cook for 2 hours.
  3. Remove the pork from the oven and transfer to an aluminum tray. Glaze the pork thoroughly in the bbq sauce, making sure to coat all sides.
  4. Place the aluminum tray in the oven and continue to cook. Check the pork every 10 minutes and glaze with more bbq sauce as you see fit. I personally like to like glaze them 2/3 times to make sure they are nice and sticky.
  5. Remove from the oven once the outside of the pork has caramelised and you have that nice crunchy bark. If you need to, turn the oven up high for 5-10 mins to get that perfect bark.
  6. Serve alongside any number of bbq dishes, such as pulled pork, or even beef brisket. Delicious.


How do you make burnt ends on a smoker?

Simply follow the recipe, but instead of slow cooking them in the oven, pop them in the smoker at the appropriate temperature (around 150C).

Is sliced pork belly bacon?

No, sliced pork belly has not been cured so is therefore not bacon. Pork belly only becomes bacon once it has been cured. Bacon made using pork belly is known as streaky bacon in the U.K.

Written by Matt Rhoades

Matt is our full time tea maker/web designer/delivery driver/butcher/accountant/social media man who you'll often find bickering with Dennis. Our MD with a passion for great meat and great customer service. When he's not at work he'll be creating recipes and probably barbecuing something somewhere, or making bacon jam. He loves it!!

Back to blog
  • Pork Belly Ribs

    Regular price
    From £5.99
    Regular price
    Sale price
    From £5.99
    barbecued pork belly ribs
  • Half a Pig Meat Box

    Regular price
    Regular price
    Sale price
    half a butchered pig packed and displayed on a white background
  • Baby Back Pork Ribs

    Regular price
    From £7.49
    Regular price
    Sale price
    From £7.49
    True Bites Pork Ribs
  • Whole Pork Butt

    Regular price
    From £19.99
    Regular price
    Sale price
    From £19.99
    Whole Pork Butt
    Sold out
1 of 4


The pork belly I have are in bbq sauce I need to know what temperature in the oven and how long . I am not smoking these oven baking


Wonderful recipe thank you so much! I changed a few things due to time restrictions and these still turned out great. I cooked my pork belly for 1 hour instead of 2 on an oven rack at 375 then in the pan with bbq sauce 2 layers only 10 min apart, then for 4-6 minutes on broil to finish them off and get them crunchy & sticky. Still turned out great!


Success. Very tasty. Added a touch of salt and some chilli sauce to the BBQ sauce recipe that’s linked, but I have a jaded palate where heat is concerned. Coating of the pork improves if you can wait a few minutes for it to “set” when removed from the oven at the end of cooking. Definitely doing it again.


What temperature for an electric stove?


This recipe is on point! Thanks

Christina Lauren

Leave a comment

Please note, comments need to be approved before they are published.