Really Sticky Ribs Recipe



  • 3-4 pounds pork ribs (spare ribs or baby back ribs work great)

Dry Rub:

  • 1/4 cup brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon smoked paprika (optional, for extra smokiness)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional, for heat)

Sticky Glaze:

  • 1 cup ketchup
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder


Prep the Ribs:

  • If necessary, remove the tough membrane from the bone side of the ribs (slide a knife under it to loosen, then pull off).
  • Pat the ribs dry with a paper towel.
  • Combine all the dry rub ingredients in a small bowl. Rub the mixture generously over all sides of the ribs.

Slow Cook for Tenderness:

  • Preheat oven to 275°F (135°C).
  • Cut ribs into manageable sections if needed.
  • Tightly wrap each rack of ribs in a double layer of heavy-duty aluminum foil, creating a sealed packet.
  • Place the foil packets on a baking sheet and bake for 2.5 -3 hours, or until the ribs are very tender when pierced with a fork.

Make the Glaze:

  • While the ribs are baking, prepare the glaze. In a medium saucepan, combine all glaze ingredients.
  • Bring the mixture to a simmer over medium heat, stirring occasionally, for about 5-7 minutes until slightly thickened.

Caramelize and Glaze:

  • Carefully remove the ribs from the oven and open the foil packets (be mindful of the steam).
  • Increase the oven temperature to 400°F (200°C).
  • Brush the ribs generously with the glaze.
  • Return the ribs to the oven, unwrapped, and bake for 10-15 minutes, or until glaze is bubbly and sticky. Brush with additional glaze halfway through.

Rest and Enjoy:

  • Remove ribs from the oven to a cutting board and let rest for 5-10 minutes before slicing and serving.
  • Serve with additional glaze on the side, if desired.


  • For extra smoke flavor: Add a few drops of liquid smoke to the glaze. Or, if desired, finish the ribs on a grill over indirect heat for the last 10-15 minutes instead of broiling.
  • Don’t overcook: The ribs are done in the initial baking stage when they are easily pierced with a fork. Baking too long after glazing can dry them out.
  • Serve with sides: Serve your ribs with classic sides like coleslaw, potato salad, corn on the cob, or baked beans.


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