Sticky BBQ Slow-Cooked Ribs 

by

These ribs in your photo look deeply caramelized, juicy, and coated with a thick, glossy barbecue glaze. Below is a complete recipe that will give you the same result — soft meat that slides off the bone and a rich, sticky sauce with layers of sweetness, smokiness, and spice.

Ingredients

For the Ribs

  • 1.5–2 kg (3–4 lbs) pork ribs (baby back or spare ribs)
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tbsp paprika (sweet or smoked)
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne (optional, for heat)

For the BBQ Glaze

  • 1 cup BBQ sauce (any brand you like)
  • 2 tbsp honey or maple syrup
  • 1 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp mustard (yellow or Dijon)
  • 1 tsp smoked paprika
  • Optional: 1 garlic clove, finely grated

Instructions

1. Prepare the Ribs

  1. Pat the ribs dry with paper towels.
  2. Flip them over and remove the thin silver membrane from the back (this helps make the meat extra tender).
  3. Mix all the dry spices together (salt, pepper, paprika, brown sugar, garlic powder, onion powder, cayenne).
  4. Rub the mixture evenly and generously over the ribs on both sides.

2. Slow Cooking (Oven Version — Very Tender)

This method gives the “fall-apart” texture seen in the image.

  1. Preheat oven to 150°C (300°F).
  2. Place the ribs on a large piece of aluminum foil, meat side up.
  3. Wrap tightly and place them on a baking tray.
  4. Cook for 2.5 to 3 hours for baby back ribs or 3.5 hours for spare ribs.
  5. Remove from oven once the meat is soft and pulling away from the bone.

3. Make the BBQ Glaze

While the ribs bake, mix all glaze ingredients in a bowl.

Taste and adjust:

  • More honey = sweeter
  • More vinegar = tangier
  • More paprika = smokier

4. Caramelize the Ribs

This step gives the glossy, dark, sticky look like your photo.

  1. Increase oven temperature to 220°C (425°F) OR use a grill/broiler.
  2. Unwrap ribs and brush heavily with BBQ glaze.
  3. Place ribs back in oven for 10–15 minutes until the sauce bubbles and caramelizes.
  4. Flip, brush again, and cook 5 minutes more for extra stickiness.

5. Serve

Let ribs rest 10 minutes, then cut between the bones.

Serve with extra BBQ sauce OR alongside:

  • fries
  • roasted potatoes
  • corn on the cob
  • coleslaw
  • buttery rice

Tips for Perfect Sticky Ribs

  • Slow cooking is key. Low heat melts the connective tissue.
  • Don’t skip the foil. It traps moisture so the ribs steam and stay juicy.
  • Add more glaze in layers; each layer caramelizes deeper.
  • Broil carefully—the sugar can burn fast, so watch closely.

Leave a Comment