Sticky BBQ Glazed Ribs are a mouthwatering indulgence featuring tender, fall-off-the-bone pork ribs coated in a rich, sweet, and tangy barbecue sauce. Perfect for weekend cookouts or special dinners, these ribs are slow-cooked to perfection and finished with a sticky glaze that enhances every bite.

Why You’ll Love This Recipe

Tender, juicy ribs every time
Bold, smoky barbecue flavor
Sweet, sticky glaze for finger-licking goodness
Perfect for grilling or oven-baking
Crowd-pleasing for gatherings and holidays
Customizable sauce options
No fancy equipment needed
Easy-to-follow cooking process
Great make-ahead option
Delicious leftovers

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pork ribs (baby back or spare ribs)
Salt and pepper
Paprika
Garlic powder
Onion powder
Brown sugar
Apple cider vinegar
Barbecue sauce (store-bought or homemade)
Honey or molasses (optional for extra glaze)

Directions

Prepare the ribs: Remove the membrane from the ribs and season with salt, pepper, and spices.
Bake or slow cook: Wrap in foil and bake at 300°F for 2.5–3 hours, or cook in a slow cooker on low for 6–8 hours.
Glaze and finish: Brush ribs with barbecue sauce and broil or grill for 5–10 minutes until caramelized and sticky.
Serve: Let rest slightly before slicing and serving.

Servings and Timing

Servings: 4
Preparation Time: 15 minutes
Cooking Time: 3 hours (oven) or 6–8 hours (slow cooker)
Total Time: About 3.5–4 hours

Variations

Use beef ribs if preferred
Add chili powder for heat
Use mustard as a marinade base
Try a Korean BBQ sauce for an Asian twist

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F covered with foil until warmed through.

FAQs

What kind of ribs are best for this recipe?

Baby back ribs are most tender, but spare ribs are meatier.

Can I make this on a grill?

Yes, grill on indirect heat and finish with sauce over direct heat.

Is it necessary to remove the membrane?

Yes, it allows for better flavor absorption and tenderness.

Can I use a homemade BBQ sauce?

Absolutely, tailor it to your taste preferences.

What side dishes pair best?

Coleslaw, baked beans, cornbread, and grilled vegetables.

Can I freeze cooked ribs?

Yes, freeze in sauce for up to 3 months.

Should I boil ribs first?

Boiling is not necessary; low and slow cooking achieves tenderness.

How do I get the sauce to stick?

Apply sauce in layers and finish with broiling or grilling.

Can I make this in advance?

Yes, cook ahead and reheat with fresh glaze before serving.

What if I don’t have a broiler?

Bake uncovered at high heat or use a stovetop grill pan.

Conclusion

Sticky BBQ Glazed Ribs are a classic comfort food that never fails to impress. Whether slow-cooked or oven-baked, the sweet and smoky flavors will make these ribs the star of your meal.

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These seared garlic butter steak medallions are tender, juicy, and melt-in-your-mouth delicious—paired perfectly with silky mashed potatoes and rich pan sauce.

Author: Emma Harper
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: Serves 2
Category: Main Course
Method: Pan-seared

Ingredients

1 lb beef tenderloin or filet, cut into medallions
2 tbsp olive oil
3 tbsp butter
3 garlic cloves, minced
1 tbsp fresh parsley, chopped
Salt & black pepper to taste

2 cups mashed potatoes (your favorite recipe)

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Instructions

Season steak medallions with salt and pepper.
Heat olive oil in a pan, sear medallions 2–3 mins per side.
Add butter, garlic, and parsley; baste steaks.

Plate over mashed potatoes and drizzle with pan sauc

Notes

Don’t overcook—medium-rare is ideal.

Deglaze the pan with wine or broth for extra flavor.