These Sticky Glazed Oven-Baked BBQ Ribs are the epitome of tender, fall-off-the-bone goodness, coated in a rich, sweet, and tangy homemade barbecue glaze. Achieving that perfect balance of succulence and a slightly caramelized, sticky exterior, this recipe utilizes a low-and-slow oven baking method to ensure the ribs are incredibly tender before being slathered with a flavorful sauce and finished to perfection. Ideal for family gatherings, game days, or simply a hearty weeknight meal, these ribs deliver maximum flavor with minimal fuss compared to traditional grilling. The preparation involves a simple dry rub to enhance the meat’s natural taste, followed by a long, gentle bake that breaks down the tough fibers, resulting in melt-in-your-mouth texture. Finally, they are coated in a vibrant, homemade BBQ sauce that caramelizes beautifully under higher heat, creating that irresistible glossy finish seen in the picture. This recipe focuses on creating a deeply satisfying dish that caters to all BBQ lovers, promising a messily delicious and truly memorable eating experience.
Ingredients:
For the Ribs:
- Pork Ribs: 2 racks (about 4-5 lbs total) of Baby Back Ribs or St. Louis Style Spare Ribs. Baby back ribs are typically meatier and quicker to cook, while St. Louis style are flatter and have more meat between the bones.
- Yellow Mustard: 2 tablespoons (for slathering, helps rub adhere and adds a slight tang)
For the Dry Rub:
- Brown Sugar: 1/4 cup, packed (light or dark, for sweetness and caramelization)
- Smoked Paprika: 2 tablespoons (for color and smoky depth)
- Garlic Powder: 1 tablespoon
- Onion Powder: 1 tablespoon
- Kosher Salt: 1 tablespoon (or 2 teaspoons table salt)
- Black Pepper: 1 teaspoon, freshly ground
- Cayenne Pepper: 1/2 teaspoon (optional, for a subtle kick)
- Chili Powder: 1 teaspoon (for additional flavor complexity)
For the Sticky BBQ Glaze (Homemade):
- Ketchup: 1.5 cups (good quality, the base of the sauce)
- Apple Cider Vinegar: 1/2 cup (for tanginess and to cut richness)
- Brown Sugar: 1/2 cup, packed (for sweetness and body)
- Worcestershire Sauce: 2 tablespoons (for umami and depth)
- Molasses: 1 tablespoon (optional, for deeper color and richer flavor)
- Dijon Mustard: 1 tablespoon (for a slight tang and emulsification)
- Garlic Powder: 1 teaspoon
- Onion Powder: 1 teaspoon
- Smoked Paprika: 1 teaspoon
- Liquid Smoke: 1/2 teaspoon (optional, for an extra smoky flavor if not grilling)
- Salt and Black Pepper: To taste
Instructions:
1. Prepare the Ribs:
- Remove Membrane: This is a crucial step for tender ribs. On the concave (bone) side of each rib rack, you’ll find a thin, silvery membrane. Use a butter knife or the back of a spoon to lift a corner of the membrane, then grip it with a paper towel and peel it off completely. It might come off in one go or in pieces. Removing it ensures the ribs are tender and the rub penetrates better.
- Trim Excess Fat: Trim off any large chunks of excess fat from both sides of the ribs.
- Slather with Mustard: Lightly spread a thin layer of yellow mustard over all surfaces of the ribs. This acts as a binder for the dry rub and adds a subtle background flavor that cooks out during baking.
2. Apply the Dry Rub:
- Mix Rub Ingredients: In a small bowl, combine all the dry rub ingredients: brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, cayenne pepper (if using), and chili powder. Mix thoroughly.
- Generously Coat Ribs: Sprinkle the dry rub generously and evenly over all sides of the mustard-coated ribs. Gently pat the rub into the meat to ensure it adheres well. Don’t be shy; a good layer of rub is key to flavor.
3. Preheat Oven and Prepare for Baking:
- Preheat Oven: Preheat your oven to 275°F (135°C). This low temperature is essential for slowly breaking down the tough connective tissues in the ribs, resulting in tender meat.
- Prepare Baking Sheet: Lay out two large sheets of heavy-duty aluminum foil on a baking sheet, ensuring there’s enough overhang to completely seal the ribs later. You can use two layers for extra protection against tearing and leaks.
4. Low and Slow Bake:
- Wrap Ribs: Place each seasoned rib rack, bone-side up, on its own prepared foil sheet. Bring the sides of the foil up and seal them tightly, creating a sealed packet around each rack. This steams the ribs in their own juices, making them incredibly tender.
- Bake: Place the foil-wrapped ribs on the baking sheet and bake in the preheated oven for 2.5 to 3.5 hours. The exact time depends on the thickness and type of ribs. Baby back ribs typically take 2.5-3 hours, while St. Louis style ribs might take 3-3.5 hours. The ribs are done when they are very tender, and a bone can be easily wiggled or pulled from the meat (but not falling off entirely at this stage).
5. Prepare the Sticky BBQ Glaze:
- Combine Ingredients: While the ribs are baking (about an hour before they are done), combine all the BBQ glaze ingredients in a medium saucepan: ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, molasses (if using), Dijon mustard, garlic powder, onion powder, smoked paprika, and liquid smoke (if using).
- Simmer and Thicken: Bring the mixture to a gentle simmer over medium heat, stirring frequently. Reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Taste and adjust seasonings as needed (more sugar for sweetness, more vinegar for tang, more salt/pepper). Keep warm or gently reheat when ready to use.
6. Glaze and Finish the Ribs:
- Increase Oven Temperature: Once the ribs are tender, carefully remove them from the oven. Increase the oven temperature to 400°F (200°C).
- Unwrap and Drain: Carefully unwrap the foil packets. Be cautious of the hot steam. Pour off any accumulated liquid from the foil (this liquid can be saved and added to the BBQ sauce for extra flavor if desired, but strain it first).
- Apply Glaze: Place the ribs directly on the baking sheet (or on a clean wire rack set over a baking sheet for better air circulation and crispier edges). Generously brush a thick layer of the prepared BBQ glaze over the top side of the ribs.
- Final Bake/Broil: Return the ribs to the hot oven. Bake for an additional 15-25 minutes, or until the glaze is caramelized, sticky, and slightly bubbly. For an even more intense caramelization and shine, you can carefully broil them for the last 2-3 minutes, watching them very closely to prevent burning (sugar burns quickly!). You might want to flip them halfway through this final baking/broiling stage and brush with more glaze for an all-over sticky coating.
7. Rest and Serve:
- Rest: Once done, remove the ribs from the oven and let them rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, resulting in juicier ribs.
- Slice and Serve: Cut the ribs into individual portions (between the bones). Serve hot with any remaining BBQ glaze on the side.
Tips for Success & Variations:
- Patience is Key: The low-and-slow baking process is what makes these ribs incredibly tender. Don’t rush it!
- Membrane Removal: Don’t skip removing the membrane. It’s tough and unpleasant to eat, and it prevents the rub and sauce from fully flavoring the underside of the ribs.
- Rub Personalization: Feel free to adjust the dry rub ingredients to your taste. Add more chili powder for extra warmth, or a pinch of ground mustard for a sharper edge.
- BBQ Sauce Customization: This homemade glaze is fantastic, but you can also use your favorite store-bought BBQ sauce if you’re short on time. Just pick a good quality one you love! You can still enhance it with a little extra molasses, liquid smoke, or apple cider vinegar.
- Grill Finish (Optional): If you have a grill, after the oven baking, you can finish the ribs on a medium-hot grill. Brush with sauce and grill for 5-10 minutes per side, turning frequently and brushing with more sauce, until sticky and caramelized. This adds a smoky char.
- Serving Suggestions: These ribs pair wonderfully with classic BBQ sides like coleslaw, corn on the cob, potato salad, baked beans, or mac and cheese.
- Make Ahead: The dry-rubbed ribs can be prepared a day in advance and refrigerated. The BBQ sauce can also be made several days ahead and stored in the fridge. This makes assembly on the day of serving much quicker.
- Storing Leftovers: Store any leftover ribs in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.