Sticky Glazed Pork Ribs
These tender, juicy pork ribs are coated in a sweet and savory glaze that’s perfect for the oven, grill, or finished under the broiler for a delicious caramelized crust.
Prep Time: 15 minutes
Cook Time: 2½–3 hours
Total Time: About 3 hours
Servings: 4–6
Ingredients
For the Ribs
- 2 racks (4–5 lbs/1.8–2.3 kg) pork baby back or St. Louis-style ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
For the Glaze
- ½ cup (120 ml) barbecue sauce
- ¼ cup (60 ml) honey
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
Instructions
- Preheat the oven to 300°F (150°C).
- Remove the thin membrane from the back of the ribs if it’s still attached.
- Mix the salt, pepper, garlic powder, onion powder, and smoked paprika. Rub the seasoning all over both sides of the ribs.
- Wrap the ribs tightly in foil and place them on a baking sheet.
- Bake for 2½–3 hours, or until the ribs are very tender.
- While the ribs bake, combine all the glaze ingredients in a small saucepan. Simmer over medium heat for 5–7 minutes, stirring occasionally, until slightly thickened.
- Remove the ribs from the foil and place them on a baking sheet lined with foil.
- Brush generously with the glaze.
- Broil for 3–5 minutes, or grill over medium heat for 5–8 minutes, brushing with additional glaze, until sticky and caramelized.
Serving Suggestions
- Coleslaw
- Corn on the cob
- Baked beans
- Air fryer French fries
- Macaroni and cheese
- Cornbread
Tips
- Let the ribs rest for 10 minutes before slicing.
- Brush on several thin layers of glaze during the final cooking stage for the best sticky coating.
- For a little heat, add ½ teaspoon cayenne pepper or a dash of your favorite hot sauce to the glaze.
- Leftover ribs can be refrigerated for up to 4 days and reheated in a 300°F (150°C) oven until warmed through.