Sticky BBQ Pork Ribs made with a slow-cooked method and finished with a thick, caramelized barbecue glaze. These tender ribs are smoky, juicy, and perfect for backyard barbecues, summer cookouts, and family gatherings.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 3 hrs 30 minsTotal Time 3 hrs 50 minsFor the Ribs
2 racks pork ribs (baby back or St. Louis–style)
2 tbsp brown sugar
2 tsp paprika (smoked preferred)
2 tsp kosher salt
1 ½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne (optional)
For the Sticky BBQ Glaze
1 cup BBQ sauce (sweet or classic)
¼ cup honey or maple syrup
2 tbsp brown sugar
1 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
2 tbsp butter
Prepare the ribs
1
Remove the membrane from the bone side of the ribs.
Pat dry with paper towels.
Mix all dry rub ingredients and coat ribs generously on both sides.
Let rest at room temperature for 30 minutes (or refrigerate up to 12 hours).
Slow cook (oven or grill)
2 Oven method (most reliable):
Preheat oven to 300°F (150°C) .
Wrap ribs tightly in foil.
Bake for 2½ hours until very tender.
Grill method:
Make the sticky glaze
3
In a saucepan over medium heat, combine all glaze ingredients.
Simmer 8–10 minutes until thick and glossy.
Sauce & caramelize
4
Unwrap ribs and place on grill (or under broiler).
Brush generously with glaze.
Cook uncovered 10–15 minutes , flipping once, until sticky and lightly charred.
Rest & serve
Side Information (Perfect Rib Companions)
Pairing Suggestions
7
Beer: Amber ale, brown ale, or cold lager
Wine: Zinfandel or GSM blend
Non-alcoholic: Sweet tea, cola, or apple lemonade
Tips & Notes
8
Baby backs = leaner & faster , St. Louis ribs = meatier & juicier.
Want extra smoke flavor? Add a 30-minute smoke step before wrapping.
Sauce late to avoid burning sugars.
For competition-style ribs, brush with glaze + butter during final cook.
Leftovers reheat beautifully wrapped in foil at 275°F.
Ingredients For the Ribs
2 racks pork ribs (baby back or St. Louis–style)
2 tbsp brown sugar
2 tsp paprika (smoked preferred)
2 tsp kosher salt
1 ½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne (optional)
For the Sticky BBQ Glaze
1 cup BBQ sauce (sweet or classic)
¼ cup honey or maple syrup
2 tbsp brown sugar
1 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
2 tbsp butter
Directions Prepare the ribs
1
Remove the membrane from the bone side of the ribs.
Pat dry with paper towels.
Mix all dry rub ingredients and coat ribs generously on both sides.
Let rest at room temperature for 30 minutes (or refrigerate up to 12 hours).
Slow cook (oven or grill)
2 Oven method (most reliable):
Preheat oven to 300°F (150°C) .
Wrap ribs tightly in foil.
Bake for 2½ hours until very tender.
Grill method:
Make the sticky glaze
3
In a saucepan over medium heat, combine all glaze ingredients.
Simmer 8–10 minutes until thick and glossy.
Sauce & caramelize
4
Unwrap ribs and place on grill (or under broiler).
Brush generously with glaze.
Cook uncovered 10–15 minutes , flipping once, until sticky and lightly charred.
Rest & serve
Side Information (Perfect Rib Companions)
Pairing Suggestions
7
Beer: Amber ale, brown ale, or cold lager
Wine: Zinfandel or GSM blend
Non-alcoholic: Sweet tea, cola, or apple lemonade
Tips & Notes
8
Baby backs = leaner & faster , St. Louis ribs = meatier & juicier.
Want extra smoke flavor? Add a 30-minute smoke step before wrapping.
Sauce late to avoid burning sugars.
For competition-style ribs, brush with glaze + butter during final cook.
Leftovers reheat beautifully wrapped in foil at 275°F.
