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.
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).
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:
Set grill for indirect heat at 275–300°F.
Wrap ribs in foil and cook for 2½–3 hours.
In a saucepan over medium heat, combine all glaze ingredients.
Simmer 8–10 minutes until thick and glossy.
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 ribs 10 minutes.
Slice between bones and serve extra sauce on the side.
Creamy coleslaw
Cornbread or Texas toast
BBQ baked beans
Grilled corn on the cob
Mac & cheese
Pickles or pickled onions
Beer: Amber ale, brown ale, or cold lager
Wine: Zinfandel or GSM blend
Non-alcoholic: Sweet tea, cola, or apple lemonade
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.
6 servings