sticky barbecue ribs

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These slow-cooked sticky barbecue ribs are tender, fall-off-the-bone delicious, and finished with a rich, caramelized glaze. Baking them low and slow wrapped in foil locks in all the moisture before brushing them with sauce and caramelizing them under high heat.

Ingredients

  • 2 racks pork baby back ribs (or St. Louis-style ribs)
  • 2 tablespoons yellow mustard (used as a binder for the rub)
For the Dry Rub:
  • ¼ cup brown sugar, packed
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional, for a gentle heat)
For the Sticky Glaze:
  • 1 cup your favorite barbecue sauce
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce

Instructions

  1. Prep the Ribs: Preheat your oven to 275°F (135°C). Line a large baking sheet with heavy-duty aluminum foil. Slide a butter knife under the thin membrane (the silverskin) on the back of each rack of ribs and pull it off using a paper towel for a grip.
  2. Apply the Rub: Lightly coat both sides of the ribs with yellow mustard. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, pepper, and cayenne. Season the ribs generously on both sides with the dry rub, pressing it into the meat.
  3. Wrap and Bake Low & Slow: Place the ribs meat-side up on the prepared baking sheet. Cover the ribs tightly with a second piece of aluminum foil to seal in the steam and moisture. Bake for 2½ to 3 hours (3 to 3½ hours for St. Louis ribs), until the meat is tender and pulls back slightly from the bone ends.
  4. Make the Sticky Glaze: While the ribs are baking, whisk together the barbecue sauce, honey, apple cider vinegar, and Worcestershire sauce in a small bowl.
  5. Caramelize the Glaze: Carefully remove the top layer of foil from the ribs and drain away excess juices. Turn your oven to Broil (High). Generously brush both sides of the ribs with the sticky glaze, ending with a heavy coat on the meat side.
  6. Finish Under the Broiler: Broil uncovered on the top rack for 3 to 5 minutes, watching closely until the sauce bubbles, sticky-tackifies, and caramelizes with slightly charred edges.
  7. Rest and Serve: Let the ribs rest for 5 to 10 minutes before slicing between the bones. Serve with extra sauce and plenty of napkins!

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