Achieving ultra-tender, fall-off-the-bone sticky barbecue ribs requires a two-step process: low-and-slow baking wrapped tightly in foil to lock in moisture, followed by high-heat glazing under the broiler or on the grill to caramelize the sauce.
Key Ingredients
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The Ribs: 1 to 2 racks of baby back or St. Louis-style ribs (membrane removed from the back).
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The Dry Rub: Brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and a pinch of cayenne pepper.
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The Sticky Glaze: Your favorite barbecue sauce enriched with 2 tablespoons of honey or brown sugar, 1 tablespoon of apple cider vinegar, and 1 teaspoon of Worcestershire sauce.
Step-by-Step Method
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Prep the Ribs: Preheat your oven to 135°C (275°F). Slide a butter knife under the thin shiny membrane on the back of the ribs, grip it with a paper towel, and peel it off completely.
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Apply the Rub: Massage the dry rub generously all over both sides of the ribs.
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Slow Bake: Wrap the rack tightly in double layers of heavy-duty aluminum foil to trap steam. Place on a baking sheet and bake for 2.5 to 3 hours until completely tender.
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Glaze & Caramelize: Carefully unwrap the foil and brush a generous layer of the sticky barbecue glaze over the top. Broil on high for 3 to 5 minutes (or transfer to a hot grill) until the sauce bubbles, thickens, and turns glossy and sticky. Let rest for 10 minutes before slicing.
