Finger Licking Sticky Juicy Ribs
Get ready to savor the ultimate barbecue experience with these Finger Licking Sticky Juicy Ribs! Perfectly seasoned with a mouthwatering dry rub of brown sugar, smoked paprika, and spices, these pork baby back ribs are slow-baked to tender, fall-off-the-bone perfection. But the real magic happens when they’re coated in a luscious sticky glaze made with BBQ sauce, honey, soy sauce, and apple cider vinegar, then caramelized in the oven until irresistibly glossy. Ideal for a crowd-pleasing dinner or weekend cookout, these ribs deliver bold smoky-sweet flavors in every bite. Pair them with your favorite sides, and don’t forget plenty of napkins – they’re finger-licking good!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 racks Pork baby back ribs
- 2 tablespoons Brown sugar
- 1 tablespoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Apple cider vinegar
- 1 cup BBQ sauce
- 2 tablespoons Honey
- 1 tablespoon Soy sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 300°F (150°C).
Remove the membrane from the back of the ribs for maximum tenderness. Pat them dry with a paper towel.
In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Rub the spice mixture generously onto both sides of the ribs.
Place the ribs on a large sheet of aluminum foil, meat side up. Pour 1/2 cup of apple cider vinegar over the ribs. Wrap the ribs tightly in foil to seal them.
Place the foil-wrapped ribs on a baking sheet and bake for 2.5 hours to allow them to become tender.
While the ribs are baking, prepare the sticky glaze. In a saucepan, combine BBQ sauce, honey, soy sauce, Dijon mustard, olive oil, and the remaining 1/2 cup of apple cider vinegar. Simmer over medium heat for 10 minutes, stirring occasionally, until thickened.
After 2.5 hours, remove the ribs from the oven and increase the oven temperature to 425°F (220°C).
Carefully unwrap the ribs and discard the foil. Place the ribs on the baking sheet, meat side up.
Brush a generous amount of the sticky glaze over the ribs.
Return the ribs to the oven and bake for an additional 15-20 minutes, basting with more glaze halfway through, until the glaze becomes sticky and caramelized.
Remove the ribs from the oven and let them rest for 5 minutes before slicing into portions.
Serve warm with additional glaze on the side and enjoy your finger-licking sticky juicy ribs!
Nutrition Facts
Calories |
4815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 351.8 g | 451% | |
| Saturated Fat | 125.6 g | 628% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1316 mg | 439% | |
| Sodium | 4955 mg | 215% | |
| Total Carbohydrate | 130.1 g | 47% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 111.8 g | ||
| Protein | 304.2 g | 608% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4798 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
