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.
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.
Bake for 2 ½ hours, until ribs are tender but not falling apart.
While ribs cook, prepare the glaze.
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.
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.
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).
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.
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.
2 servings