Best 20 Sticky Ribs Recipes

STICKY ASIAN RIBS RECIPE (IN THE OVEN!)

Steps:

• Preheat oven to 275 degrees.
• Remove the membrane from the ribs (if desired), then rinse the ribs under cold water and pat dry.
• In a small bowl, mix together brown sugar, dry mustard, garlic powder, onion powder, salt, and pepper. Massage into ribs.
• Place ribs on a foil-lined baking sheet, then cover them with another piece of foil.
• Bake ribs for 2 - 2 1/2 hours (check at 2 hours to see if they're done, continue cooking if they're not).
• While the ribs finish up cooking, in a saucepan over medium heat, add honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, and sriracha. Bring mixture to a boil, then turn down heat.
• In a small bowl, mix together cornstarch and water, then add to the mixture and simmer for 5 minutes or until the sauce starts to thicken.
• Remove ribs from the oven and turn the temperature to broil. Brush ribs generously with sauce, then broil for 2-4 minutes (be sure to watch them closely so they don't burn).
• Top with sesame seeds and green onions.

PINEAPPLE STICKY RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange ribs in a single layer in a roasting pan.
• Stir pineapple, jam, soy sauce, vinegar, brown sugar, garlic, ginger, salt, black pepper, and cayenne pepper together in a bowl; pour over ribs.
• Bake in the preheated oven, basting every 15 minutes, until ribs are glazed and pull away easily from the bone, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

BEST PRESSURE COOKER STICKY BBQ RIBS EVER

Steps:

• Pour apple cider into an 8-quart multi-functional electric pressure cooker (such as Instant Pot®) to about 1/2 inch below the rack line. Stir in garlic powder, salt, paprika, and pepper. Place rack inside and heat the liquid completely; place ribs on rack.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 27 minutes. Allow 10 to 15 minutes for pressure to build.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with a roasting rack.
• Pour about 2 cups BBQ sauce into a large cup. Add garlic, brown sugar, and chili sauce. Mix with a hand blender until completely smooth. Combine with the remaining BBQ sauce in a large bowl. Set aside to come to room temperature.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
• Remove ribs carefully and drain cooking liquid. Fully submerge each rib into the BBQ sauce. Place on the roasting rack so they are not touching. Brush extra BBQ sauce on top to make them extra sticky.
• Bake in the preheated oven until sauce is set, 15 to 20 minutes.

STICKY SPICY SLOW-COOKED RIBS

Steps:

• Cut the racks into 2-rib pieces, season with salt and pepper and put into a slow cooker.
• In a bowl, mix together the preserves, ketchup, mustard, soy sauce, garlic, chipotles, ginger and hot sauce. Pour the mixture over the ribs and cover. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
• When the ribs are cooked, preheat the oven to 375 degrees F. Line a baking sheet with foil.
• Carefully remove the ribs from the slow cooker and place them in a single layer on the prepared baking sheet. Skim the fat from the juices and transfer the juices to a pan. Place the pan on medium-high heat and bring to a simmer.
• Mix the cornstarch and 3 tablespoons water in a small bowl to create a slurry. Stir the slurry into the juices in the pan and cook until the desired thickness.
• Brush the ribs with the sauce and bake, brushing with more sauce every 10 to 15 minutes, until the ribs are glazed and sticky, about 45 minutes. Serve with extra sauce.

STICKY RIBS

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.

GRILLED BEEF RIBS WITH SWEET-AND-STICKY BARBECUE SAUCE

Steps:

• Combine first 7 ingredients in large deep saucepan. Bring to boil. Reduce heat to low and simmer until very thick, stirring occasionally, about 1 hour. Cool sauce. (Can be made 1 week ahead. Cover and refrigerate.)
• Place ribs in heavy large pot. Add celery, onion, carrots, bay leaves, peppercorns and 1 tablespoon salt. Add enough water to cover ribs and bring to boil. Reduce heat to medium and simmer until meat is tender, about 1 hour. Using tongs, remove rib racks from pot. Cool slightly. Cut between bones into individual ribs. (Can be made 1 day ahead. Cover; refrigerate.)
• Prepare barbecue (medium heat). Brush ribs with some of sauce. Grill ribs until brown and thickly glazed, occasionally turning and basting with more sauce, about 10 minutes.

SWEET AND STICKY APPLESAUCE BABY BACK RIBS

Steps:

• Preheat the grill to medium.
• Combine the brown sugar, paprika, garlic powder, red pepper, mustard and salt in small bowl. Mix until well blended. Put each rib rack onto a large piece of heavy duty foil. Rub the seasoning mixture evenly onto both rib racks. Fold up the sides of the foil, and pour 1/4 cup of apple juice into each rib foil packet. Close the foil package, leaving room at the top for heat circulation. Grill the packets for 1 hour on medium heat.
• Meanwhile, combine 1/4 cup apple juice, the barbeque sauce, applesauce, cider vinegar, cinnamon and ginger in small bowl until well blended.
• Remove the ribs from the foil packet. Return them to the grill and brush them with the barbecue sauce mixture until well coated and caramelized.
• Remove the racks from the grill to a cutting board and cut into 2-rib sections. Arrange the ribs on a serving platter and serve. Enjoy!

STICKY BALSAMIC RIBS

Steps:

• Marinate and roast ribs:
• Mince and mash garlic to a paste with 1 teaspoon salt. Stir together with rosemary, brown sugar, vinegar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper. Rub evenly all over ribs and transfer to roasting pans. Marinate, chilled, 8 to 24 hours.
• Preheat oven to 425°F with racks in upper and lower thirds.
• Pour 1/2 cup water into each roasting pan and tightly cover pans with foil. Roast ribs, switching position of pans halfway through, until meat is very tender, about 1 3/4 hours. Remove pans from oven and transfer ribs to a platter.
• Make glaze and grill ribs:
• Add 1 cup hot water to each roasting pan and scrape up brown bits. Skim off and discard fat, then transfer liquid to a 10-inch skillet. Add vinegar and brown sugar and bring to a boil, stirring occasionally. Boil until reduced to about 1 cup, about 15 minutes.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure .
• Brush some of glaze onto both sides of racks of ribs. Grill, turning occasionally, until ribs are hot and grill marks appear, about 6 minutes.
• Brush ribs with more glaze and serve remaining glaze on the side.
• What to drink:
• Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

STICKY SPICY RIBS

Steps:

• Whisk together brown sugar, salt, and spices in a small bowl.
• Line a 17- by 12- by 1-inch heavy-duty baking pan with a double layer of foil, then oil foil.
• Pat ribs dry and arrange in baking pan. Rub ribs all over with spice mixture and marinate, meaty sides up, covered and chilled, 2 1/2 hours.
• Bring ribs to room temperature, about 30 minutes.
• Put oven rack in middle position and preheat oven to 350°F.
• Cover pan tightly with foil; bake 1 1/4 hours. Remove foil.
• Make sauce while ribs bake:
• Cook onion, garlic, and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, 15 minutes.
• Purée sauce in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids). Set aside 1 cup sauce for serving with ribs.
• Grill ribs:
• Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedureepi:recipelink.
• To cook ribs using a charcoal grill: Lightly oil grill rack, then transfer ribs to area of rack with no coals underneath, reserving pan juices, and cook, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over indirect heat), until tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.
• To cook ribs using a gas grill: Lightly oil grill rack, then transfer ribs to rack above shut-off burner, reserving pan juices. Grill, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over shut-off burner), until ribs are tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.

OVEN-BAKED SWEET AND STICKY PORK BACK RIBS

Steps:

• In a bowl mix soy sauce, orange marmalade, pineapple juice, honey, garlic, fresh ginger, lemon juice, rosemary and black pepper.
• Rinse the ribs under cold water and pat dry with paper towels; place half of the ribs in each of 2 heavy plastic ziploc freezer bags (1-gallon size).
• Pour half of the soy sauce mixture into each bag, seal bags, toss to coat ribs with marinade.
• Set in a large bowl and refrigerate from 8-24 hours turning occasionally.
• Set oven to 350 degrees.
• Line a 11 x 17-inch or a 12 x 15-inch baking pan with foil.
• Set a rack in the pan, then arrange the ribs in a single layer with edges curving down on rack.
• Pour the remaining marinade from the bags into a bowl.
• Bake the ribs basting with the remaining marinade about every 20 minutes for the first hour, until the meat is well browned and pulls easily from the bones (about 1-1/4 hours total baking time).
• Transfer the ribs to a serving platter and cut between bones.
• Delicious!

STICKY SPARE RIBS CASSEROLE

Steps:

• Preheat the oven to 400°F.
• In a medium bowl, make the marinade by whisking together the mustard, molasses, five-spice powder, and salt.
• Pat the ribs dry, remove the membrane, and cut the rack in half. Place the ribs in a baking pan and rub with the marinade on both sides.
• In the Dutch oven, toss the cabbage, apples, green onions, cherries, cider vinegar, ghee, and salt.
• Place the ribs on top of the vegetables, meaty side up, cover, and cook for 1 hour.
• Carefully remove the lid so the steam does not burn you, and switch the oven to broil; broil the ribs for another 10 minutes or until they are brown. Remove from the oven and let the ribs rest for 10 minutes before serving.
• Keeps well in the refrigerator for up to 5 days or in the freezer for up to 3 months.

SWEET AND STICKY RIBS

Steps:

• Place all the ingredients into a large freezer bag and mix well. Seal the bag and place it on a dish so that it can lie flat. Transfer the bag to the fridge and leave overnight to marinate.
• Preheat the oven to 350 degrees F (180 degrees C).
• Remove the ribs from the fridge and transfer them from the freezer bag to a roasting tin and cover loosely with aluminum foil. Transfer the roasting tin to the oven. Cook the ribs in the oven for 1 hour, turning them over after 30 minutes.
• Raise the oven temperature to 400 degrees F (200 degrees C) and remove the foil from the roasting tin. Cook for a further 15 to 30 minutes, or until the ribs are sticky and cooked through.
• To serve, place the ribs onto a large serving plate.

STICKY MAPLE AND BOURBON PORK RIBS

Steps:

• For the ribs:
• Place the vinegar, water, bay leaves, cinnamon, sugar, rock salt and onion in a large saucepan over high heat. Stir to combine and bring to the boil.
• Add the ribs, reduce the heat to medium and cover with a tight-fitting lid. Simmer for 30-40 minutes or until the pork is tender.
• For the glaze:
• Place the bourbon, maple syrup, vinegar, Worcestershire sauce, mustard, paprika and salt flakes in a medium saucepan over medium heat. Stir to combine and bring to the boil. Reduce the heat to low and simmer for 8-10 minutes or until slightly reduced. Set aside.
• To finish:
• Preheat oven to 220°C (425°F).
• Remove the ribs from the cooking liquid and place, meat-side down, in a large deep-sided ovenproof dish. Top with the glaze and roast for 15 minutes.
• Turn the ribs over, baste with the glaze and roast for a further 15 minutes or until the pork is tender and the glaze is reduced. Brush with any remaining glaze and slice to serve.

STICKY SWEET RIBS

Steps:

• For the ribs: Preheat the oven to 450 degrees F.
• Place ribs, soy sauce, brown sugar, garlic, ginger, pepper and 1 quart water in a roasting pan, cover with foil and roast for 4 hours. Remove foil and pour off excess liquid, then chill thoroughly.
• For the sauce: Combine guava, soy sauce, honey, yuzu lime juice and salt and pepper in a saucepot and bring to a simmer on high heat. Combine cornstarch and enough water to make a slurry in a small bowl, then add to sauce while simmering. Cook at medium-high heat for 2 more minutes, then remove from heat.
• Preheat a grill for cooking at medium-high heat.
• Slice ribs into 2-rib portions, then grill 1 to 2 minutes on each side. Remove and place in saucepot with simmering sauce and simmer until hot, about 5 minutes.

PRESSURE COOKER STICKY TAMARIND BABY BACK RIBS

Steps:

• Cut the ribs into chunks of 2 or 3 ribs, depending on their size, and place them in a large bowl. Toss with 1 teaspoon salt, and set aside while you prepare the sauce.
• In a small bowl, combine the tamarind, orange juice, honey, soy sauce, lime zest and juice and star anise. Set aside.
• Using the sauté function, heat the oil in the pressure cooker. Stir in the shallots and cook until they are starting to brown, about 5 minutes. Stir in the ginger and garlic and cook until fragrant, another minute, then stir in the tamarind mixture. Bring to a simmer, and then scrape the sauce into the large bowl of ribs. Toss gently to combine.
• Arrange the ribs standing up along the outer edge of the pressure cooker, making a ring with the meat side of the ribs facing out. Continue with the remaining ribs, arranging them to make concentric circles. Pour any remaining sauce over the ribs, cover and cook on high pressure for 32 minutes. Allow the pressure to release naturally.
• Heat the broiler.
• Transfer the ribs, meat-side down, to a rimmed baking sheet. Turn the pressure cooker to the sauté function and cook to reduce the sauce until it's thick, about 15 minutes; spoon the fat off the top when finished. Taste the sauce, and adjust the seasoning or add more honey if necessary; then brush the ribs with the sauce. Broil the ribs until they are charred in spots, 1 to 3 minutes. Then flip them over, brush with more sauce, and broil on that side until charred. Serve immediately, with more sauce on the side.

THE ROSEDALE DINER'S STICKY ASIAN PORK RIBS

Steps:

• For the ribs: Add the salt, juniper berries, peppercorns, bay leaves and cinnamon sticks to your largest stock pot. Add the ribs and cover with water. Bring to a boil, and then reduce to medium heat and cook until the ribs are tender and start to tear when folded, about 45 minutes. Take the ribs out and let them rest.
• Meanwhile, for the sauce: Mix the orange juice, tamarind syrup, vinegar, oil, molasses, Sriracha, maple syrup, tahini, pepper, sugar and garlic in a food processor until combined. Put in a pot and cook on low heat until it thickens and coats the back of a spoon.
• Heat a pan on medium-high heat. Add the ribs and coat with sauce. Toss to coat completely (you may have to do this in two batches). Plate and sprinkle with toasted sesame seeds. You can add sliced scallions or fresh chiles if desired.

SWEET STICKY PORK RIBS

Steps:

• For sauce, melt butter in a 2 quart saucepan. Add ketchup, pineapple juice, brown sugar, onion, molasses, paprika and garlic powder. Boil for 5 minutes. Transfer to a large bowl and cover. Set aside.
• Place ribs in a large stockpot. Cover with water. Bring to a boil. Reduce heat and simmer for 20 minutes or until cooked through and no longer pink.
• While ribs are simmering, prepare a charcoal grill. When coals are hot, push them to one side of the grill.
• Drain ribs. Using tongs, dunk ribs in sauce to coat. Place on grill. DO NOT PLACE THE MEAT DIRECTLY OVER THE HOT COALS. Cover grill and cook for 10 minutes. Using tongs, dunk each rib in sauce again and grill covered for an additional 10 minutes.
• Serve with plenty of napkins.

ADAM PERRY LANG'S SWEET AND STICKY KANSAS-CITY STYLE RIBS

Steps:

• Rub each rack of ribs all over with 2 tablespoons of the barbecue marinade and refrigerate overnight.
• Bring ribs to room temperature and sprinkle each with 1 tablespoon of the dry rub.
• Light a charcoal fire in a covered grill and set it up for indirect grilling: When the temperature reaches 225 degrees, carefully push the hot coals to one side and place a drip pan filled with 1 cup of water on the opposite side. Alternatively, bring a smoker to 225 degrees. Put the ribs on the grill over the drip pan, overlapping them slightly, and cover the grill; you'll need to cook the ribs for about 4 hours total, or until the meat pulls away from the bones and is very tender. Maintain the temperature at 225 degrees by replenishing the charcoal with a fresh batch of burning coals every hour. Every hour, drain 1/2 cup of the wood chips and scatter them over the hot coals. Add water to the drip pan when half of it is evaporated. After 1 1/2 hours, spray the baby back ribs with the Cider Mop spray and rotate them on the grill; repeat spraying every 45 minutes.
• Remove the drip pan and spread the coals in an even layer. Replenish with fresh coals to make a medium-hot fire. Dilute the Sweet and Sticky Barbecue Sauce with 1/2 cup water. Brush sauce over ribs and cook for 30 minutes, turning often. Repeat brushing 4 or 5 times to build a sticky glaze. Transfer the ribs to a carving board and let rest for 10 minutes. Cut between each rib and serve. (If you would like to prepare them ahead, the glazed ribs can be refrigerated overnight. Serve cold or reheat in a 325 degrees oven.)
• In a blender, puree the chopped garlic, Worcestershire sauce, soy sauce, onion and water. The marinade can be refrigerated for up to 1 week.
• In a small bowl, whisk together all of the ingredients. The dry rub can be refrigerated or frozen for up to 6 months.
• In a large, glass measuring cup, combine the apple juice, water and vinegar. Pour into a spray bottle and refrigerate. The mop spray can be refrigerated for up to 1 week.
• Heat the oil in a large saucepan. Add the garlic, onion, green pepper and a large pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the rum and simmer for 2 minutes. Add the chili powder, black pepper, allspice and cloves and cook, stirring, until fragrant, about 3 minutes. Add the brown sugar, water, ketchup, molasses, mustard, vinegar and hot sauce and simmer over moderate heat, stirring often, until thickened, about 30 minutes.
• Transfer the barbecue sauce to a large food processor and puree. Season the sauce with salt. The barbecue sauce can be refrigerated for up to 2 weeks.

STICKY CARAMEL RIBS RECIPE BY TASTY

Steps:

• Preheat oven to 275ºF.
• Place ginger in a small food processor. Process until fully broken down into small pieces. Add shallots and pulse until shallots are in small pieces. Set mixture aside.
• Place ribs on sheet trays covered with aluminum foil. Generously season both sides of the racks with McCormick All Purpose Seasoning Himalayan Pink Salt with Black Pepper and Garlic. Spread ginger-shallot mixture over the top of each rib rack. Cover ribs tightly with foil.
• Cook ribs in oven for 2½ -3 hours, until tender. Remove from oven.
• Preheat broiler.
• Combine brown sugar, water, lime juice, and 3 tablespoons Thai Kitchen Fish Sauce in a small pot over medium heat. Bring to a simmer, stirring occasionally to dissolve sugar. Let simmer until caramel thickens and coats the back of a spoon, about 7-10 minutes. Melt in cold butter and immediately turn off heat. Stir in the extra 2 teaspoons of fish sauce.
• Unwrap ribs and brush evenly with caramel sauce.
• Broil ribs for 1-2 minutes (keeping a close eye because they will burn quickly).
• Remove from oven and brush with another layer of caramel sauce. Broil a second time for 1-2 minutes.
• Slice ribs and serve with a heavy garnish of cilantro and scallions, with lime wedges on the side.
• Enjoy!

IGA BABI BALI (BALINESE STICKY GLAZED PORK RIBS)

Steps:

• Heat the oven to 350 degrees. Prepare the marinade: In a food processor, blend all the ingredients except the pork with 1/2 cup water until smooth.
• Line a roasting pan with four long layers of foil in the shape of a cross (two overlapping horizontal strips and two overlapping vertical strips), with enough excess foil spilling over the sides to wrap the ribs. Lay the ribs onto the foil in a single layer and pour over 1/2 the marinade, massaging it into each rack. Wrap the ribs with the foil and roast in the oven on the top or middle shelf for 2 hours.
• While the ribs roast, pour the remaining marinade into a small saucepan and bring it to a boil. Reduce the heat and simmer the sauce until it has thickened to the consistency of gravy and is deeply flavorful, 5 to 10 minutes. Remove from the heat and set aside.
• To check if the ribs are done, test an end rib: When you tug the end bone, the meat should start slipping off the bone. If they are not yet tender, return them to the oven and continue cooking until tender, testing every 10 minutes.
• Once the ribs have finished roasting, remove the roasting pan from the oven and turn on the broiler. Open the foil and brush some of the reduced marinade onto the ribs, reserving the rest as a dipping sauce. Broil the ribs for 5 to 7 minutes, uncovered, until they darken and the marinade caramelizes. Serve immediately, with the remaining marinade in a dipping bowl.