Sticky Oven-Baked BBQ Ribs

Sticky Oven-Baked BBQ Ribs 

Servings
2–3 people
Prep Time
20 minutes
Cook Time
2.5–3 hours

Ingredients
For the Ribs
1 rack pork ribs (baby back or spare ribs, ~1–1.2 kg)
1 tsp salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tbsp brown sugar
1 tbsp olive oil

For the BBQ Glaze
½ cup barbecue sauce
2 tbsp honey or maple syrup
1 tbsp soy sauce
1 tbsp apple cider vinegar
1 tsp Worcestershire sauce
1 tsp chili flakes (optional)
1 clove garlic, finely minced
Optional Sides (as pictured)
Roasted bell peppers (red & yellow)
Fresh parsley for garnish

Instructions

1. Prepare the Ribs
Preheat oven to 150°C / 300°F.Remove the silver skin from the back of the ribs (use a knife to lift, then pull with a paper towel).Pat ribs dry with paper towels.

2. Season
In a small bowl, mix salt, pepper, paprika, garlic powder, onion powder, and brown sugar.
Rub ribs lightly with olive oil, then coat evenly with the spice mix on both sides.

3. Slow Bake
Place ribs meat-side up on a baking tray lined with foil.
Cover tightly with another layer of foil to trap moisture.
Bake for 2 to 2½ hours, until the meat is very tender and easily pulls away from the bone.

4. Make the Glaze
While ribs bake, combine barbecue sauce, honey, soy sauce, vinegar, Worcestershire sauce, chili flakes, and garlic in a small saucepan.
Simmer over low heat for 5–7 minutes until slightly thickened. Set aside.

5. Glaze & Caramelize
Remove ribs from oven and discard the top foil.
Increase oven temperature to 220°C / 425°F.
Brush ribs generously with the BBQ glaze.
Return to oven, uncovered, and bake for 10–15 minutes, brushing once more halfway, until glossy and caramelized (watch closely to avoid burning).

6. Rest & Serve
Let ribs rest for 5 minutes before slicing.
Garnish with chopped parsley and serve with roasted bell peppers or a fresh salad.
Cooking Tips
For extra smoky flavor, add ½ tsp liquid smoke to the glaze.
Want deeper caramelization? Finish under the broiler for 2–3 minutes.
Ribs are done when a knife slides in easily with no resistance.

Result
Fall-off-the-bone pork ribs coated in a thick, sticky barbecue glaze—sweet, savory, and smoky with a tender interior and beautifully caramelized surface. Perfect for a restaurant-style main dish at home.