Author:Erren Hart
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This recipe forBaked or Barbecued Sticky Glazed Ribsmakes the most gloriously sticky ribs for a finger-lickingmeal.
This recipe is a great option for summer parties – if the sun is shining you can BBQ, but if you end up with rain, you can still have a great meal!
I love a barbecue! This baked or Barbecued Sticky Ribs recipe because you don’t have to be counting on the sunshine to plan a meal for a summer get-together.
I have learned to make dishes that don’t need the outdoors to cook them to perfection. These ribs are one of those meals. It’s an easy recipe that can be prepared ahead and finished off when you know what the weather will bring. It’s perfect served with my 10 Minute Greek Style Cous Cous Salad with Feta, wow your guests with this wonderful BBQ food.
Why This Recipe Works
- The rub is simpleanddoesn’t require a trip to the store for fancy ingredients.
- These ribs can be made in the oven or on the grill.Either way, they come out tender and full of flavor.
- The bourbon adds complexityto the sauce that levels up the whole recipe!
To add sweetness I use plain old ketchup as well as balsamic vinegar and honey. I add soy sauce to balance it out with a salty flavor and bourbon to add richness to the sauce.
This dish is packed full of sweet and savory flavors and is cooked to sticky perfection! It’s a real crowd-pleaser!
How to make Baked or Barbecued Sticky Ribs
- Mix the ingredients for the dry rub.
- Apply the rub to the ribs.
- Cover ribs with foil and bake.
- Make the sticky sauce
- Cover the cooked ribs with sauce
- Finish on the grill or in the oven.
Step By Step Instructions
In a small mixing bowl add the ingredients for the dry rub.
Mix well and apply the rub to the ribs.
Cover the pan with foil and bake.
Meanwhile, to make the glaze, place the ketchup, soy sauce, vinegar, honey, corn syrup, molasses, smoked paprika, and bourbon into a saucepan, stir well and bring the mixture to a simmer.
The alcohol in the sauce is cooked out, so don’t worry you can serve it to the kids!
Simmer for 5 mins until thickened and sticky, then remove from the heat and set aside until needed.
Once cooked separate the ribs and cover with the sauce.
At this point, they are ready to throw on the grill or finish in the oven.
Once they are cooked, add more sauce if you’d like and serve hot.
Tips & Variations
- You can do the first cook on the grill.If you don’t want to light the oven, you can also cook the ribs in the covered pan on the grill over cool heat (the coolest part of the grill).
- Place a drip pan on the grillgrateunder the section of the cooking grate where the ribs will be cooking. It will help minimize flare-ups of the flames and burning ribs. Ready-made drip pans can be store-bought or you can make your own out of foil.
- If you don’t like a charred sauce when grilling,add the sauce at the end of grilling to help avoid a burnt and crusted sauce.
- Smoked paprika gives a great smokey BBQ taste, but if you don’t have it on hand you can swap it out for sweet paprika.
- The sauce can be doubledif you like the extra sauce to dip or slather on finished ribs.
- Add cayenne pepperto taste if you prefer your ribs a bit spicy.
FAQs
Why are my ribs rubbery?
Your ribs may be rubbery if you don’t cook them long enough. Check for doneness throughout cooking.
Why do you put vinegar on ribs?
Vinegar helps bring out all the flavors and helps to tenderize the meat.
Do ribs get more tender the longer they cook?
Yes, the longer you cooke them the more tender they will be.
Other Dishes You’ll Love
- Roasted Red Pepper Barbecue Sauce
- Tomato Avocado Salad
- Speedy Potato Salad
- 10 Minute Greek-Style Couscous
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Let’s Make Baked or Barbecued Sticky Glazed Ribs
A delightfully sweet and sticky dish, make sure you have napkins at hand!
4.97 from 33 votes
Prep5 minutes minutes
Cook2 hours hours
Total2 hours hours 5 minutes minutes
Serves: 4 people
Rate
Ingredients
- 4 lbs spare ribs cut into individual ribs
For the Rub
- ⅛ cup smoked paprika
- ⅛ cup sweet paprika
- 1 tablespoon garlic powder
- 1 teaspoon cumin
- 1 teaspoons ground black pepper
- 5 teaspoons dark brown sugar
- 1 tablespoon salt
For the Glaze
- ⅔ cup ketchup
- 3 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- ½ cup honey
- 5 tablespoons bourbon
- 1 teaspoon molasses
- 1 teaspoon corn syrup
- 1 teaspoon smoked paprika or liquid smoke to taste
- salt to taste
US Customary – Metric
Instructions
Preheat oven to 300°F/150°C
In a small bowl, mix the spices for the rub.
Cover the ribs with the rub so they’re coated all over.
Place the ribs on a baking tray, and cover the pan with foil and bake for 2 to 2½ hours, until tender.
Meanwhile, to make the glaze, add all the ingredients to a saucepan, stir well and bring the mixture to a simmer.
Simmer for 5 mins until thickened and sticky, taste for seasoning, and add salt to taste, then remove from the heat and set aside until needed.
At this point, they can bedipped in the glaze and grilled on the BBQ for 10-15 minutes (brushing with the glaze again as needed)
To Bake
When the ribs are done, remove from the oven and increase the heat to 400°F/200°C.
Using a pair of tongs, dip each rib in the glaze, then return to the rack.
Place the ribs back in the oven and cook for 10 mins.
Remove from oven, dip into the glaze again, then return to the oven for another 10-12 minutes until sticky.
Serve hot.
Nutrition Information:
Calories: 1539 (77%)| Carbohydrates: 58g (19%)| Protein: 73g (146%)| Fat: 107g (165%)| Saturated Fat: 34g (213%)| Cholesterol: 362mg (121%)| Sodium: 3239mg (141%)| Potassium: 1500mg (43%)| Fiber: 3g (13%)| Sugar: 49g (54%)| Vitamin A: 3545IU (71%)| Vitamin C: 1.8mg (2%)| Calcium: 117mg (12%)| Iron: 6.9mg (38%)
Nutritional Data Disclaimer
Author:Erren Hart
Course:Main
Cuisine:American
Keyword:bbq ribs recipe, pork ribs recipe, ribs recipe
Follow Me on SocialMention @ErrensKitchen or tag #ErrensKitchen on Instagram
Update Notes:This post was originally published in July of 2015, but was republished with step by step instructions, new photos, tips, FAQs in June of 2018.
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Reader Interactions
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brenda says
ALWAYS turn out great …. Crowd pleaser!!!!!!
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Erren Hart says
Thank you so much for trying out the recipe and sharing your feedback! I’m so happy to hear that you enjoyed it.
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goldy says
Am about to try this with baby back ribs. How should I adjust the cooking time?
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Erren Hart says
Hi Goldy, the cooking time shouldn’t be all that different for a slow cook method.
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Brenda says
This recipe always hits the spot.
I didn’t have enough ketchup on hand, I couldn’t believe it either, so I used general tso sauce. Not too bad. ;0)The flavor profile can be modified to your mood, and some of the ingredients is already in your pantry.
This is def a recipe I want to make when having a crowd because I know it will always be tasty
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Erren Hart says
Thank you for trying our ribs recipe, Brenda! We’re so glad you enjoyed it. We agree that the flavor profile can be customized to your taste, and we’re always happy to hear that our recipes are easy to follow and use ingredients you may already have in your pantry. Thank you for the kind words! We’re so glad you enjoyed your experience and hope you’ll come back to try more recipes!
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