Print

BBQ Ribs (Sticky & Tender): The Ultimate Finger-Licking Comfort Food

Print Recipe

These BBQ ribs are fall-off-the-bone tender with a sticky, caramelized glaze that’s rich, smoky, and sweet. Slow-cooked in the oven and finished on the grill or under the broiler, they’re perfect for summer cookouts, weekend dinners, or anytime you’re craving finger-licking barbecue flavor.

Ingredients

Scale

  • 2 racks baby back pork ribs (about 4–5 lbs total)

  • 2 tablespoons olive oil

  • 1/4 cup apple cider vinegar or water (for baking)

Dry Rub:

  • 2 tablespoons brown sugar

  • 1 tablespoon smoked paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon chili powder

  • 1/2 teaspoon cumin

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

BBQ Sauce (or use your favorite):

  • 1 cup barbecue sauce

  • 2 tablespoons honey or maple syrup

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon hot sauce (optional, for heat)

Instructions

  1. Preheat oven to 300°F (150°C).

  2. Remove the thin silver skin from the back of the ribs using a paper towel for grip, if necessary.

  3. In a small bowl, mix all dry rub ingredients together.

  4. Rub olive oil all over both sides of the ribs, then generously coat with the dry rub, pressing it into the meat.

  5. Place each rack on a large sheet of aluminum foil (double-layer if needed). Add a splash of apple cider vinegar or water under the ribs, then seal the foil tightly to form a packet.

  6. Place the foil-wrapped ribs on a baking sheet and bake for 2.5 to 3 hours, or until fork-tender.

  7. While ribs bake, prepare the BBQ glaze by mixing the barbecue sauce, honey, Worcestershire sauce, and hot sauce in a small saucepan. Simmer on low for 5–10 minutes until slightly thickened.

  8. Once ribs are tender, remove them from the oven and carefully open the foil packets (watch for steam).

  9. Brush the ribs generously with BBQ sauce.

  10. To caramelize:

  • Grill: Heat grill to medium-high and cook ribs for 5–7 minutes, brushing with sauce and flipping once until sticky and charred.

  • Broiler: Place ribs under the broiler for 4–5 minutes, watching carefully to avoid burning. Brush with more sauce halfway through.

  1. Let ribs rest for 5–10 minutes before slicing between the bones. Serve with extra sauce on the side.

Find it online: https://cookingworthy.com/bbq-ribs-sticky-tender-the-ultimate-finger-licking-comfort-food/