Sticky BBQ Pork Ribs

Overview

• Dish type: Main course

• Flavor profile: Smoky, sweet, savory

• Texture: Fall-off-the-bone tender, sticky glaze

• Difficulty: Medium

• Cooking method: Oven-baked + glazed (optional grill finish)

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Yield

3–4 servings

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Ingredients (Exact Measurements)

Pork Ribs

• 1.2–1.5 kg pork ribs (baby back or spare ribs)

• 1 tablespoon olive oil

Dry Rub

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon chili powder (optional)

BBQ Sauce (Homemade or Store-Bought)

• ¾ cup barbecue sauce

• 2 tablespoons honey or brown sugar

• 1 tablespoon apple cider vinegar

• 1 tablespoon Worcestershire sauce

• 1 teaspoon Dijon mustard

Optional Sides (as shown)

• Coleslaw

• Cornbread or dinner rolls

• Fresh parsley, for garnish

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Preparation

Step 1: Prepare the Ribs

• Preheat oven to 160°C / 320°F.

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

• Pat ribs dry with paper towels.

• Rub ribs with olive oil.

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Step 2: Season

• Mix all dry rub ingredients in a small bowl.

• Rub evenly over both sides of the ribs, pressing into the meat.

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Step 3: Slow Bake

• Place ribs meat-side up on a baking tray.

• Cover tightly with aluminum foil.

• Bake for 2 to 2½ hours, until ribs are very tender.

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BBQ Glaze

Step 4: Make the Sauce

• In a bowl, combine barbecue sauce, honey, vinegar, Worcestershire sauce, and Dijon mustard.

• Stir until smooth.

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Step 5: Glaze and Finish

• Remove ribs from oven and discard foil.

• Brush generously with BBQ sauce.

• Increase oven temperature to 220°C / 430°F.

• Return ribs to oven, uncovered, for 15–20 minutes, brushing once more halfway, until caramelized and sticky.

Optional: Finish on a grill or under the broiler for extra char.

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Serving

• Let ribs rest for 10 minutes.

• Slice between bones.

• Garnish with fresh parsley.

• Serve with coleslaw and cornbread.

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Chef’s Tips

• Low and slow cooking is key for tender ribs.

• Always glaze near the end to prevent burning.

• For extra smoky flavor, add a drop of liquid smoke to the sauce.

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Variations

• Spicy BBQ: Add hot sauce or cayenne to the glaze

• Honey Garlic: Replace BBQ sauce with honey, soy sauce, and garlic

• Asian-style: Use hoisin sauce and rice vinegar

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Storage

• Refrigerate leftovers up to 3 days

• Reheat covered in oven at 160°C / 320°F