Imagine sinking your teeth into fall-off-the-bone tender ribs with a perfectly caramelized, sticky-sweet exterior that will make your taste buds dance with joy! These Oven Baked Sticky Pork Ribs are about to become your new go-to recipe for impressing friends, family, and anyone who loves seriously delicious barbecue-style cooking. Whether you're a grilling novice or a seasoned home chef, this foolproof method will transform ordinary pork ribs into a restaurant-quality masterpiece that'll have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 racks of pork ribs
- 1 cup barbecue sauce
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Remove the pork ribs from refrigerator 30 minutes before cooking to allow them to come to room temperature.
- Preheat the oven to 275°F (135°C). Line a large baking sheet with aluminum foil for easy cleanup.
- In a small bowl, mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper to create a dry rub.
- Remove the membrane from the back of the ribs by sliding a knife under the membrane and pulling it off completely.
- Pat the ribs dry with paper towels and generously coat both sides of the ribs with the prepared dry rub, massaging the seasoning into the meat.
- Place the ribs bone-side down on the prepared baking sheet, covering tightly with aluminum foil to seal in moisture.
- Bake in the preheated oven for 2 hours, allowing the ribs to become tender and cook slowly.
- Remove the foil and brush the ribs generously with barbecue sauce, ensuring complete coverage.
- Increase oven temperature to 425°F (220°C) and return ribs to the oven, uncovered, for an additional 20-30 minutes.
- Baste the ribs with additional barbecue sauce every 10 minutes to create a sticky, caramelized exterior.
- Remove from oven when ribs are dark, sticky, and slightly charred at the edges.
- Let the ribs rest for 10 minutes before cutting between the bones and serving hot.
Tips
- Room Temperature Magic: Always let your ribs sit out for 30 minutes before cooking to ensure even cooking and maximum tenderness.
- Membrane Removal is Key: Always remove the tough membrane from the back of the ribs - this allows seasonings to penetrate and makes the ribs more tender.
- Low and Slow is the Secret: The initial low-temperature cooking (275°F) breaks down connective tissues, making the meat incredibly tender.
- Sauce Application Technique: Apply barbecue sauce in layers during the final cooking stage to create that irresistible sticky, caramelized exterior.
- Resting is Crucial: Let the ribs rest for 10 minutes after cooking to allow the juices to redistribute, ensuring maximum flavor and moisture.
- Customization Tip: Feel free to experiment with different barbecue sauces or create your own signature dry rub to make this recipe uniquely yours.
Nutrition Facts
Calories: 798kcal
Carbohydrates: 24g
Protein: 56g
Fat: 56g
Saturated Fat: 22g
Cholesterol: 200mg
