Sticky BBQ Pork Ribs

Description

These BBQ pork ribs are slow-baked until fall-off-the-bone tender, then brushed with a rich, sticky barbecue sauce and caramelized to perfection. Juicy, smoky, sweet, and savory in every bite.

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Ingredients (Serves 3–4)

For the Ribs

• 1.5–2 kg (3–4 lb) pork ribs (baby back or spare ribs)

• 1 tablespoon olive oil

Dry Rub

• 1 tablespoon brown sugar

• 2 teaspoons paprika (smoked paprika preferred)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon chili powder (optional)

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BBQ Sauce

• 1 cup barbecue sauce (store-bought or homemade)

• 2 tablespoons honey or brown sugar

• 1 tablespoon soy sauce

• 1 tablespoon apple cider vinegar

• 1 teaspoon Worcestershire sauce

• 1 teaspoon smoked paprika

• 1 clove garlic, minced

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For Garnish

• Fresh parsley, chopped

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Instructions

Step 1: Prepare the Ribs

1. Preheat oven to 160°C / 325°F.

2. Remove the membrane from the back of the ribs (important for tenderness).

3. Rub ribs lightly with olive oil.

4. Mix all dry rub ingredients and massage evenly over both sides of the ribs.

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Step 2: Slow Bake

1. Place ribs on a baking tray, meat side up.

2. Cover tightly with aluminum foil.

3. Bake for 2–2.5 hours, until ribs are tender and meat pulls away easily from the bone.

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Step 3: Make the BBQ Sauce

1. In a saucepan over medium heat, combine all BBQ sauce ingredients.

2. Simmer for 5–7 minutes, stirring occasionally, until slightly thickened.

3. Remove from heat.

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Step 4: Glaze and Caramelize

1. Remove ribs from oven and discard foil.

2. Increase oven temperature to 220°C / 425°F (or use broiler/grill).

3. Brush ribs generously with BBQ sauce.

4. Return ribs to oven and bake for 10–15 minutes, brushing once more, until sauce is sticky and caramelized.

🔥 Optional: Grill the ribs for extra smoky flavor.

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Step 5: Rest & Serve

1. Let ribs rest for 5–10 minutes.

2. Slice between bones.

3. Garnish with chopped parsley and extra sauce if desired.

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Flavor Profile

Sweet, smoky, savory, slightly tangy with ultra-tender meat and glossy BBQ glaze.

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Chef Tips

• Low and slow = tender ribs. Don’t rush the bake.

• Always glaze at the end to avoid burning the sugar.

• Baby back ribs cook faster than spare ribs.