STICKY BBQ RIBS RECIPE
A foolproof method for tender, fall-off-the-bone ribs with an irresistible sticky glaze.
KEY INFO:
Prep Time: 15 minutes
Cook Time: 2.5 hours
Total Time: 2 hours 45 minutes
Servings: 4-6
Difficulty: Moderate
Dietary: Contains soy, honey
EQUIPMENT NEEDED:
- Large baking sheet
- Heavy-duty aluminum foil
- Saucepan
- Pastry brush
- Sharp knife
- Alternative: Slow cooker can replace oven method
INGREDIENTS:
For the Ribs:
• 2.5kg/5.5lbs baby back pork ribs
[St. Louis style ribs work too]
Dry Rub:
• 3 tbsp (45g) brown sugar
• 2 tbsp (30g) smoked paprika
• 1 tbsp (15g) garlic powder
• 1 tbsp (15g) onion powder
• 2 tsp (10g) kosher salt
• 2 tsp (10g) black pepper
• 1 tsp (5g) cumin
• 1 tsp (5g) chili powder (optional)
Sticky Glaze:
• 1 cup (240ml) ketchup
• 1/2 cup (120ml) soy sauce
• 1/4 cup (60ml) honey
• 2 tbsp (30ml) balsamic vinegar
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp sesame oil
METHOD:
- Preheat oven to 275°F/135°C.
- Remove membrane from back of ribs by sliding knife under it and pulling off with paper towel.
- Mix all dry rub ingredients in bowl.
- Pat ribs dry and coat thoroughly with dry rub mixture.
- Wrap ribs tightly in foil, place on baking sheet.
- Bake for 2.5 hours until meat pulls easily from bone.
- Meanwhile, combine all glaze ingredients in saucepan.
- Simmer glaze on medium heat for 5-7 minutes until thickened.
- Remove ribs from foil, brush liberally with glaze.
- Broil on high for 2-3 minutes until glaze caramelizes.
CRUCIAL TIPS:
- Always remove the membrane – this is non-negotiable for tender ribs.
- Don’t rush the cooking time – low and slow is key.
- Watch carefully during broiling to prevent burning.
STORAGE & REHEATING:
- Keeps 3-4 days refrigerated
- Reheat covered at 300°F/150°C for 15-20 minutes
- Can be frozen up to 3 months
COMMON MISTAKES:
- Cooking at too high temperature
- Not removing membrane
- Applying sauce too early
- Skipping the rest period
VARIATIONS:
- Add bourbon to glaze
- Use Chinese five spice in rub
- Finish on BBQ instead of broiler
- Make spicier with extra chili
