Slow-cooked ribs are glazed with a deep-red, sticky barbecue sauce to resemble bloody bones. Perfectly tender and fall-off-the-bone, these “Zombie Ribs” are eerie enough for a Halloween table but delicious enough to enjoy any time.
[cooked-sharing]
Yields2 ServingsPrep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins
For the ribs
1rack pork ribs (about 1.5–2 lbs / 700–900 g)
2tbspolive oil
2tspsmoked paprika
1tspgarlic powder
1tsponion powder
½tspcayenne pepper (optional)
Salt & black pepper, to taste
For the sticky BBQ glaze
1cupketchup
¼cupbrown sugar
2tbspapple cider vinegar
2tbspWorcestershire sauce
1tbspsoy sauce
2tbsphoney or maple syrup
1tspsmoked paprika
½tspchili powder
A few drops of red food coloring (optional, for extra “bloody” effect)
Prepare the ribs
1
Preheat oven to 300°F (150°C).
Remove the thin membrane from the back of the rib rack (if not already done).
Rub ribs with olive oil.
Mix smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Rub evenly over ribs.
Wrap ribs tightly in foil and place on a baking tray.
Slow cook
2
Bake for 2 ½ hours, until ribs are tender but not falling apart.
While ribs cook, prepare the glaze.
Make the sticky BBQ glaze
3
In a saucepan, combine ketchup, brown sugar, vinegar, Worcestershire sauce, soy sauce, honey, smoked paprika, and chili powder.
Simmer over medium heat for 10–12 minutes, until thickened and sticky.
Stir in a few drops of red food coloring for an extra “bloody” appearance.
Glaze & finish
4
Remove ribs from foil and discard juices.
Increase oven to 425°F (220°C) or preheat a grill.
Brush ribs generously with BBQ glaze.
Roast or grill for 10–12 minutes, basting with more glaze halfway through, until sticky and caramelized.
Serve
5
Slice ribs into individual bones.
Arrange on a platter with extra glaze for dipping.
Garnish with herbs or serve alongside Halloween sides (like roasted “pumpkin fries” or bloody beet slaw).
Serving Suggestions
6
Serve on a dark platter for maximum spooky effect.
Drizzle extra glaze across ribs like “blood splatter.”
Pair with cornbread, roasted veggies, or mac & cheese for a hearty Halloween feast.
Tips & Variations
7
Smoky BBQ: Cook ribs on a smoker at 225°F (110°C) for 4–5 hours instead of oven-baking.
Extra heat: Add chipotle or hot sauce to the glaze.
Make-ahead: Ribs can be cooked, cooled, and refrigerated up to 2 days in advance. Glaze and finish before serving.
Kid-friendly: Reduce cayenne and chili powder for milder flavor.
Ingredients
For the ribs
1rack pork ribs (about 1.5–2 lbs / 700–900 g)
2tbspolive oil
2tspsmoked paprika
1tspgarlic powder
1tsponion powder
½tspcayenne pepper (optional)
Salt & black pepper, to taste
For the sticky BBQ glaze
1cupketchup
¼cupbrown sugar
2tbspapple cider vinegar
2tbspWorcestershire sauce
1tbspsoy sauce
2tbsphoney or maple syrup
1tspsmoked paprika
½tspchili powder
A few drops of red food coloring (optional, for extra “bloody” effect)
Directions
Prepare the ribs
1
Preheat oven to 300°F (150°C).
Remove the thin membrane from the back of the rib rack (if not already done).
Rub ribs with olive oil.
Mix smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Rub evenly over ribs.
Wrap ribs tightly in foil and place on a baking tray.
Slow cook
2
Bake for 2 ½ hours, until ribs are tender but not falling apart.
While ribs cook, prepare the glaze.
Make the sticky BBQ glaze
3
In a saucepan, combine ketchup, brown sugar, vinegar, Worcestershire sauce, soy sauce, honey, smoked paprika, and chili powder.
Simmer over medium heat for 10–12 minutes, until thickened and sticky.
Stir in a few drops of red food coloring for an extra “bloody” appearance.
Glaze & finish
4
Remove ribs from foil and discard juices.
Increase oven to 425°F (220°C) or preheat a grill.
Brush ribs generously with BBQ glaze.
Roast or grill for 10–12 minutes, basting with more glaze halfway through, until sticky and caramelized.
Serve
5
Slice ribs into individual bones.
Arrange on a platter with extra glaze for dipping.
Garnish with herbs or serve alongside Halloween sides (like roasted “pumpkin fries” or bloody beet slaw).
Serving Suggestions
6
Serve on a dark platter for maximum spooky effect.
Drizzle extra glaze across ribs like “blood splatter.”
Pair with cornbread, roasted veggies, or mac & cheese for a hearty Halloween feast.
Tips & Variations
7
Smoky BBQ: Cook ribs on a smoker at 225°F (110°C) for 4–5 hours instead of oven-baking.
Extra heat: Add chipotle or hot sauce to the glaze.
Make-ahead: Ribs can be cooked, cooled, and refrigerated up to 2 days in advance. Glaze and finish before serving.
Kid-friendly: Reduce cayenne and chili powder for milder flavor.
