Best 8 Killer Sticky Ribs Rub And Sauce Recipes

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**Killer Sticky Ribs: A Flavorful Journey from Rub to Sauce**

Prepare to tantalize your taste buds with a culinary masterpiece - our Killer Sticky Ribs. This delectable dish promises an explosion of flavors, combining a tantalizing rub and a luscious sauce that will leave you craving for more. Our journey begins with the rub, a harmonious blend of aromatic spices that awakens your senses. With a perfect balance of sweetness, smokiness, and a hint of heat, this rub penetrates deep into the ribs, infusing them with an irresistible flavor.

Once the rub has worked its magic, we move on to the sauce, a thick, glossy masterpiece that takes this dish to the next level. Made with a medley of tangy, sweet, and savory ingredients, this sauce is a flavor powerhouse that complements the ribs perfectly. As you baste the ribs with this delectable sauce, the aroma fills the air, creating an atmosphere of anticipation and excitement.

But our culinary adventure doesn't end there. We also offer a collection of tantalizing side dishes to accompany your Killer Sticky Ribs. From creamy coleslaw to refreshing cucumber salad, and from crispy onion rings to baked beans bursting with flavor, these sides provide a delightful symphony of textures and flavors.

So, embark on this culinary journey with us, and experience the magic of Killer Sticky Ribs, where every bite is a testament to the power of great food. Fire up your grill, gather your friends and family, and let the feast begin!

Check out the recipes below so you can choose the best recipe for yourself!

WARD WINNING RIBS (STICKY RIBS)



Ward Winning Ribs (Sticky Ribs) image

Provided by Food Network

Categories     appetizer

Time 9h50m

Yield 1 to 2 servings

Number Of Ingredients 7

1/2 cup brown sugar
2 teaspoons seasoning salt (recommended: Lawry's)
1 tablespoon coarsely ground black pepper
1 rack baby back ribs, skinned
1 cup apple juice
1/2 cup favorite BBQ sauce, or more to taste
1/8 cup honey, or more to taste

Steps:

  • In a small bowl, mix brown sugar, seasoning salt, and pepper together. Rub brown sugar mixture on ribs, coating the entire rib, and place in a large resealable plastic bag. Refrigerate for at least 4 hours (the longer, the better).
  • Prepare a smoker, using charcoal; heat to 225 to 250 degrees F. When the coals have burned to ash, add wood chips, preferably apple wood chips. Place ribs in smoker and cook for 3 hours at 225 to 250 degrees F. Using a spray bottle, spray ribs with apple juice every 45 minutes. After 3 hours, remove ribs from smoker, wrap in aluminum foil, and return to the smoker to cook for 2 more hours.
  • After 2 more hours, open foil and brush your favorite BBQ sauce and honey over the ribs. Leave foil open and then cook for 30 more minutes. Remove ribs from smoker. When cool enough to handle, cut ribs in half. Drizzle a little more honey over top and serve.

STICKY PEPPER-GLAZED RIBS



Sticky Pepper-Glazed Ribs image

Provided by Trisha Yearwood

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 racks baby back ribs (about 4 1/2 pounds total)
4 tablespoons unsalted butter
1 tablespoon black peppercorns, ground to a medium grind in a spice grinder
4 cloves garlic, minced
1 medium shallot, minced
1/2 cup packed light brown sugar
1/2 cup apricot preserves
1/4 cup honey
1/4 cup ketchup
1/4 cup apple cider vinegar
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
4 scallions, chopped

Steps:

  • For the ribs: Preheat the oven to 350 degrees F.
  • Stir the chili and cumin together with 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Sprinkle the mixture all over the ribs, then put the ribs bone-side down in a large roasting pan and cover tightly with foil. Bake until the meat is very tender but not quite falling off the bone, about 2 1/2 hours.
  • For the sauce: Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the peppercorns, garlic and shallot and cook, stirring, until the garlic starts to turn golden, about 2 minutes. Add the sugar, preserves, honey, ketchup, vinegar, soy sauce and Worcestershire and bring to a boil. Reduce the heat and simmer until syrupy, about 5 minutes.
  • Finish the ribs: Preheat the broiler to high. Remove the foil and transfer the racks to a cutting board to cool slightly. Drain any fat from the roasting pan. Cut the racks into individual ribs and place back in the roasting pan. Drizzle the ribs with the sauce.
  • Broil the ribs a few inches from the broiler, tossing occasionally with tongs, until bubbling and charred in spots, about 6 minutes. Transfer the ribs to a platter and sprinkle with the scallions.

STICKY RIBS



Sticky Ribs image

Provided by Molly Yeh

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 9

1/4 cup light brown sugar
2 tablespoons granulated sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Kosher salt and freshly ground black pepper
One 3-pound slab baby back ribs
2 cups BBQ sauce

Steps:

  • Preheat the oven to 300 degrees F.
  • Combine the brown sugar, granulated sugar, chili powder, garlic powder, onion powder, paprika, 2 teaspoons salt and a generous amount of freshly ground black pepper in a small bowl (I did 30 grinds).
  • Place the ribs on a piece of foil large enough to fold over and seal, then place on a baking sheet. Sprinkle the dry rub all over the top of the meaty side of the ribs. Wrap the foil around the ribs and seal tightly so that no juices can escape during baking. Bake until the meat is tender and can easily be pulled away from the bones with a fork, about 2 hours.
  • Heat the BBQ sauce in a small pan over medium heat until warm. Remove the ribs from the oven and open the foil pack. Remove the ribs from the foil and pour any juices that have accumulated into the BBQ sauce and mix to combine. Continue to simmer the sauce until thickened, about 7 minutes.
  • Heat a grill or grill pan for cooking at medium-high heat.
  • Slice the ribs into 1-bone pieces. Brush all over with the BBQ sauce. Place the ribs on the grill and cook until grill marks appear, a few minutes on each side. Brush with more BBQ sauce and remove from the heat, then serve with the remaining BBQ sauce on the side.

EASY GRILLED STICKY RIBS



Easy Grilled Sticky Ribs image

I'm showing you my favorite way to grill ribs, which of course, is not the same as barbecued ribs. Those are cooked low and slow in a smoker and served as-is, with BBQ sauce on the side. Whereas, these are cooked first, then sliced, and then each rib is glazed with our beautiful sticky sauce on the grill.

Provided by Chef John

Categories     BBQ & Grilled Pork Ribs

Time 5h

Yield 4

Number Of Ingredients 12

4 teaspoons kosher salt
4 teaspoons white sugar
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon garlic powder
2 racks baby back pork ribs
⅓ cup ketchup
¼ cup brown sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 pinch cayenne pepper

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C).
  • Mix salt, sugar, black pepper, paprika, and garlic powder for dry rub together in a small bowl. Set aside.
  • Line a large sheet pan with heavy-duty aluminum foil. Place rack of ribs on the prepared pan, bone side down. Poke all over with a sharp knife. Make shallow slits across at an angle, and then repeat the opposite way; this allows the dry rub to penetrate. Coat on both sides with rub; flip back over, ensuring the bone side is down. Wrap tightly with foil.
  • Transfer to the center of the preheated oven and bake for 2 hours. Remove from the oven and let cool to room temperature. Refrigerate until cold and firm, at least 2 hours, up to overnight.
  • Preheat a charcoal grill until coals are very ashy and hot.
  • Remove from the refrigerator, unwrap, and brush off excess fat. Slice between the bones to separate each rib.
  • Combine ketchup, brown sugar, soy sauce, vinegar, oil, and cayenne with a spoon in a bowl for glaze.
  • Place ribs on the preheated grill and cook for 2 minutes; flip and brush over glaze. Flip and repeat process until ribs are as caramelized as you prefer, about 10 minutes more.
  • Remove to a plate and brush over one more application of glaze. Serve.

Nutrition Facts : Calories 889.6 calories, Carbohydrate 24.5 g, Cholesterol 255.2 mg, Fat 59.1 g, Fiber 0.6 g, Protein 66 g, SaturatedFat 21 g, Sodium 2892 mg

STICKY RIBS



Sticky Ribs image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 4h30m

Yield 4 to 6 servings

Number Of Ingredients 12

4 pounds bone-in beef short ribs, cut into individual bones
Kosher salt and freshly ground black pepper
8 ounces light beer
1 cup light brown sugar
1 cup soy sauce
1/4 cup ketchup
1/4 cup Dijon mustard
1/4 cup rice vinegar
2 tablespoons freshly grated ginger
2 teaspoons crushed red pepper flakes
2 cloves garlic, minced
Chopped fresh cilantro, for serving

Steps:

  • Prepare a charcoal grill using the snake method: Stack the unlit charcoals around the perimeter of the grill, about halfway, then light the first few at one end so the snake begins to burn slowly. (This results in a controlled 325 to 350 degrees F heat; see Cook's Note.) Fill a metal loaf pan with about 1 cup water and place it next to the coals for additional moisture.
  • Season the ribs liberally with salt and pepper.
  • Combine the beer, sugar, soy sauce, ketchup, mustard, vinegar, ginger, crushed red pepper flakes, garlic, a small pinch of salt and about 1/2 teaspoon pepper in a medium saucepan and whisk until smooth. Bring to a simmer over direct heat and cook until reduced by a third, about 30 minutes.
  • Place the ribs bone-side down on the grill over indirect heat. Close the grill and cook, brushing the ribs with the glaze every 30 minutes to an hour, until an instant-read thermometer registers 200 degrees F, 3 to 3.5 hours. (Make sure to keep the temperature of the grill between 275 to 350 degrees F.)
  • Take the ribs off the grill, wrap in aluminum foil and let rest 10 to 15 minutes. Bring the remaining glaze back to a simmer over direct heat for several minutes. Garnish the ribs with the cilantro and serve with the remaining glaze on the side.
  • (Alternatively, you can bake the ribs on a rimmed baking sheet in a 300 degrees F oven for 3 to 3.5 hours.)

DRY RUB FOR RIBS



Dry Rub for Ribs image

Here's a super simple dry rub for a slab of pork ribs. Works great with chicken, too.

Provided by Denise Smith

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 8

Number Of Ingredients 5

3 tablespoons brown sugar
1 ½ tablespoons paprika
1 ½ tablespoons salt
1 ½ tablespoons ground black pepper
1 teaspoon garlic powder

Steps:

  • Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight. Grill ribs as desired.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.4 g, Sodium 1310.6 mg, Sugar 5.2 g

FALL-OFF-THE-BONE STICKY BARBECUE RIBS



Fall-off-the-bone sticky barbecue ribs image

Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors

Provided by Barney Desmazery

Categories     Dinner

Time 3h30m

Number Of Ingredients 12

4 racks of baby back pork ribs or other whole racks (about 450g each)
5 tbsp cider vinegar
2 tbsp smoked paprika
4 tbsp light brown soft sugar
1 tbsp garlic granules
1 tbsp onion granules
1 tbsp Chinese five-spice powder
300g tomato ketchup
2 tbsp honey
1 tbsp soy sauce
1 tbsp Dijon mustard
300ml apple juice

Steps:

  • If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
  • Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
  • Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.

Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium

REALLY STICKY RIBS



Really sticky ribs image

This simple marinade turns pork ribs into a sticky, barbecuey nibble and is a real hit with the kids

Provided by Lesley Waters

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Supper

Time 1h35m

Number Of Ingredients 6

500g carton passata
2 garlic cloves , crushed
2 tbsp reduced-salt soy sauce
1 tbsp Worcestershire sauce
1kg small, lean pork ribs
3 tbsp honey

Steps:

  • Heat oven to 200C/fan 180C/gas 6. In a large bowl, mix together the passata, garlic, soy sauce, honey and Worcestershire sauce.
  • Add the pork ribs to the bowl and mix well to coat evenly. Lay the ribs and all the sauce into a large, shallow roasting tin. Cover with foil and bake for 35 mins.
  • Remove foil from tray and bake the ribs for a further 45-60 mins, turning them a couple of times, until sticky and almost all of the sauce has disappeared. To make ahead, cook or half-cook the ribs the night before and keep in the fridge until needed.

Nutrition Facts : Calories 185 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Protein 15 grams protein, Sodium 1.21 milligram of sodium

Tips:

  • Use a good quality pork rib rack. Look for ribs that are meaty and have a good amount of marbling.
  • Remove the membrane from the back of the ribs. This will help the ribs to cook more evenly and will make them more tender.
  • Make sure the ribs are well-coated with the rub before cooking. The rub will help to create a flavorful crust on the ribs.
  • Cook the ribs slowly and at a low temperature. This will help to render the fat and make the ribs more tender.
  • Baste the ribs with the sauce during the last 30 minutes of cooking. This will help to keep the ribs moist and will add extra flavor.
  • Let the ribs rest for 10-15 minutes before serving. This will help the juices to redistribute throughout the ribs.

Conclusion:

These killer sticky ribs are sure to be a hit at your next party or cookout. They are flavorful, tender, and fall-off-the-bone delicious. The rub and sauce are both easy to make, and the ribs can be cooked in the oven or on the grill. So what are you waiting for? Give this recipe a try today!

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