Go Back

Sticky BBQ Pork Ribs

These sticky BBQ pork ribs are cooked low and slow until tender, then coated in a rich, caramelized glaze that clings to every crack and crevice. The final dish features tender meat with a glossy, crackly exterior, balancing smoky, sweet, and tangy flavors for a messy, satisfying feast. Perfect for weekend gatherings, they are a flavorful celebration of simplicity and bold taste.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 kg pork ribs preferably baby back or spare ribs
  • 2 tbsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 4 cloves garlic, minced
  • 1/4 cup soy sauce
  • 1/4 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 1/4 cup honey

Equipment

  • Oven
  • Baking sheet lined with foil
  • Small saucepan
  • Basting brush
  • Kitchen Tongs
  • Aluminum foil
  • Meat thermometer (optional)

Method
 

  1. Preheat your oven to 150°C (300°F). Pat the ribs dry with paper towels to remove excess moisture, which helps the glaze caramelize better.
  2. Remove the thin silver skin from the back of the ribs by slipping a paper towel underneath and peeling it off — this step allows the glaze to penetrate and keeps the ribs tender.
  3. Mix salt, black pepper, and smoked paprika in a small bowl, then rub this dry spice mixture generously over all sides of the ribs. Let them sit while you prepare the glaze.
  4. In a small saucepan, combine soy sauce, apple cider vinegar, brown sugar, honey, and minced garlic. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves and the glaze thickens slightly — about 5-7 minutes. Remove from heat.
  5. Place the ribs on a baking sheet lined with foil, bone side down. Cover tightly with foil to trap the moisture, then bake in the preheated oven for 2.5 to 3 hours until the meat is tender and pulls away from the bones when gently tugged.
  6. Increase the oven temperature to 220°C (430°F). Uncover the ribs, brush generously with the sticky glaze using a basting brush, then return to the oven uncovered for another 15-20 minutes. Turn the ribs once halfway through and brush with more glaze for even coating.
  7. Watch as the glaze bubbles, crackles, and turns a deep amber — this is when the caramelization happens. If the glaze starts to burn, reduce the oven temperature slightly or shield the ribs with foil.
  8. Remove the ribs from the oven and let them rest loosely covered with foil for about 10 minutes. This helps the juices redistribute, making the meat even more tender and flavorful.
  9. Slice between the bones to serve. The ribs should be tender, sticky, and glossy with a crackly, caramelized exterior. Serve with extra glaze on the side if desired.

Notes

For extra smoky flavor, toss the ribs on the grill for the last 5-10 minutes after glazing. Resting the ribs helps keep them juicy and tender, so don’t skip this step. Adjust the baking time based on the thickness of your ribs for perfect tenderness.