Description
Sticky BBQ Ribs are tender, slow-cooked pork ribs coated in a rich, smoky, sweet, and tangy barbecue sauce that caramelizes to create a mouthwatering sticky glaze. Perfect for any occasion, these ribs deliver fall-off-the-bone texture and bold flavors, impressing both grill masters and beginners alike.
Ingredients
Scale
Main Ingredients
- Pork spare ribs or baby back ribs (about 2-3 pounds)
Dry Spice Rub
- 2 tsp smoked paprika
- 2 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1/2 tsp salt (plus more to taste)
Sticky BBQ Sauce
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tbsp honey or molasses
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- Pinch of salt
Instructions
- Prepare the Ribs: Remove the silver skin membrane from the back of the ribs to ensure tenderness and better flavor absorption. Pat the ribs dry with paper towels, then generously rub the spice mix evenly over both sides.
- Make the Tangy BBQ Sauce: In a bowl, whisk together ketchup, apple cider vinegar, brown sugar, honey or molasses, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, chili powder, and a pinch of salt until smooth and well combined.
- Slow Cook or Oven Bake the Ribs: For tender, fall-off-the-bone ribs, cook low and slow. Bake covered with foil in an oven preheated to 275°F (135°C) for 2.5 to 3 hours, or cook in a slow cooker on low for 6 to 7 hours. This method ensures juicy, tender meat.
- Apply the Sticky BBQ Sauce: Once the ribs are tender, brush the tangy BBQ sauce generously on both sides. If baking, increase the oven temperature to 400°F (200°C), place ribs uncovered on a baking sheet, and broil for 5 to 10 minutes until the sauce thickens and caramelizes, creating a sticky, flavorful crust.
- Rest and Serve: Let the ribs rest for a few minutes after broiling to allow juices to redistribute. Slice between the bones, serve with extra BBQ sauce, and enjoy your mouthwatering sticky ribs.
Notes
- Remove the membrane to avoid tough ribs and improve flavor penetration.
- Cook ribs low and slow for the juiciest and most tender results.
- Let ribs rest after cooking to redistribute juices and keep moist.
- Apply BBQ sauce near the end of cooking to prevent sugars from burning and maintain a perfect sticky glaze.
- Use a meat thermometer to ensure ribs reach about 190°F (88°C) internally for optimal tenderness.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 450
- Sugar: 18g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Keywords: BBQ ribs, sticky ribs, slow cooked ribs, sticky BBQ sauce, smoky ribs, tender ribs, barbecue recipe, finger food