Best 7 Sweet And Sticky Ribs Recipes

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Indulge in a culinary journey with our tantalizing sweet and sticky ribs. These delectable pork ribs are slow-cooked to perfection, basted in a luscious sauce made with honey, brown sugar, and a symphony of aromatic spices. The result? Succulent, fall-off-the-bone ribs smothered in a glossy, sticky glaze that will leave you craving more. Our article presents a collection of irresistible sweet and sticky rib recipes, each offering a unique twist on this classic dish. From the classic oven-baked ribs to the finger-licking grilled version, and even a tantalizing slow cooker variation, we have a recipe that will suit every taste and occasion.

Prepare to embark on a flavor adventure as we guide you through the steps of creating these mouthwatering ribs. Learn the art of selecting the perfect ribs, trimming and preparing them for cooking. Discover the secrets of crafting the perfect sauce, balancing the sweetness of honey with the smokiness of paprika and the warmth of garlic. Whether you prefer the convenience of the oven, the smoky allure of the grill, or the hands-off ease of the slow cooker, we have the perfect recipe for you. Along the way, we'll share tips and techniques for achieving fall-off-the-bone tenderness, a crispy outer layer, and that irresistible sticky glaze that makes these ribs truly special.

Here are our top 7 tried and tested recipes!

GRILLED BEEF RIBS WITH SWEET-AND-STICKY BARBECUE SAUCE



Grilled Beef Ribs with Sweet-and-Sticky Barbecue Sauce image

Categories     Fourth of July     Beef Rib     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

3 1/2 cups ketchup
1 cup honey
1 8-ounce can crushed pineapple in juice
2 1/4 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried crushed red pepper
3 racks beef back ribs (about 9 pounds total), each rack cut in half
2 1/2 cups coarsely chopped celery
1 onion, halved lengthwise
1 1/2 cups coarsely chopped carrots
2 whole bay leaves
10 whole black peppercorns
1 tablespoon salt

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



Sweet and Sticky Applesauce Baby Back Ribs image

This recipe is only for those who can appreciate a sticky rib! The applesauce is a sweet surprise that creates a thick sauce that's finger lickin' good.

Provided by Food Network

Time 1h35m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon brown sugar
1 tablespoon paprika
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dry mustard
1 teaspoon kosher salt
4 pounds pork baby back ribs
1/2 cup apple juice, plus 1/4 cup
1 cup barbecue sauce
2/3 cup applesauce
1/2 teaspoon apple cider vinegar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger

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!

OVEN-BAKED SWEET AND STICKY PORK BACK RIBS



Oven-Baked Sweet and Sticky Pork Back Ribs image

I have to say that this is one of the best recipes for back ribs, and since my family loves ribs I have tried many in the past, although they certainly could be grilled on a barbecue the sticky sauce tends to burn on the grill, oven-baking produces a moist tender rib with the most wonderful sticky sauce, so make sure to have lots of napkins when serving these ribs!!! Plan ahead the ribs need to marinade for 8-24 hours (the longer, the better!). This recipe can easily be doubled to serve a crowd, and baked in two separate roasting pans. I make these ribs in a heavy foil baking pan, since the drippings char slightly it makes clean up a breeze, just toss the baking pan in the garbage after baking, if you are not using a disposable baking dish then make certain to line your pan with foil for easy clean-up. You will LOVE THESE RIBS!!!!!!

Provided by Kittencalrecipezazz

Categories     Pork

Time P1DT1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

3/4 cup soy sauce
3/4 cup orange marmalade
1/2 cup pineapple juice
1/4 cup honey
2 tablespoons fresh minced garlic (or to taste, if you love garlic use lots!)
2 tablespoons minced fresh ginger
1 tablespoon lemon juice
1/2 teaspoon crumbled dried rosemary
black pepper
4 -5 lbs 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!

Nutrition Facts : Calories 1550.2, Fat 107.1, SaturatedFat 39.6, Cholesterol 367.4, Sodium 3392.9, Carbohydrate 66.6, Fiber 1.2, Sugar 57.6, Protein 79.5

SWEET AND STICKY RIBS



Sweet and Sticky Ribs image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 13h35m

Yield 15 to 20 ribs

Number Of Ingredients 6

4 fluid ounces (125 ml) Thai or Chinese sweet chili sauce
2 fluid ounces (60 ml) cranberry sauce (from a jar)
2 fluid ounces (60 ml) dark sweet soy sauce
1 clementine, juice and sliced rind
1 lime, juice and sliced rind
15 to 20 pork spare 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.

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



Adam Perry Lang's Sweet and Sticky Kansas-City Style Ribs image

Provided by Food Network

Yield Serves 6

Number Of Ingredients 38

4 (1 1/4 lb) racks pork baby back ribs
1/2 cup Garlicky Barbecue Marinade, recipe follows
1/4 cup Seven Spice Dry Rub, recipe follows
Cider Mop spray, recipe follows
1/2 cup Sweet and Sticky Barbecue Sauce, recipe follows
10 garlic cloves, coarsely chopped
1/4 cup Worcestershire sauce
2 tablespoons low-sodium soy sauce
1 medium onion, chopped
1/4 cup water
1/2 cup dark brown sugar
1/2 cup sweet paprika
1/4 cup kosher salt
1/4 cup chili powder
1/4 cup dry mustard
1 tablespoon freshly ground black pepper
2 teaspoons Old Bay Seasoning
1/2 teaspoon ground ginger
1 cup apple juice
1 cup water
1/4 cup cider vinegar
1/2 cup vegetable oil
5 garlic cloves, chopped
1 medium onion, chopped
1 green bell pepper, chopped
Salt
1/4 cup dark rum
3 tablespoons chili powder
1 tablespoon freshly ground black pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground clove
1 cup dark brown sugar
2 cups water
2 cups ketchup
1/2 cup molasses
1/2 cup yellow mustard
1/2 cup cider vinegar
2 teaspoons hot sauce

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.

SLOW COOKER SWEET AND SOUR STICKY RIBS



Slow Cooker Sweet and Sour Sticky Ribs image

The sauce for these ribs is absolutely addictive! It has just the right balance of sweet and sour. From "The Best Slow and Easy Recipes".

Provided by Irmgard

Categories     Pork

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 16

1 medium onion, chopped
1 red pepper, stemmed, seeded and chopped
6 garlic cloves, peeled and crushed
2 teaspoons fresh ginger, minced
2 tablespoons vegetable oil
2 tablespoons tomato paste
8 ounces apricot jam
6 ounces frozen pineapple concentrate
6 tablespoons soy sauce
1/4 cup dark brown sugar
5 tablespoons rice vinegar
1/4 teaspoon red pepper flakes (optional)
4 1/2 lbs baby back ribs
salt
ground black pepper
2 tablespoons fresh cilantro, chopped

Steps:

  • Place the onion, pepper, garlic, and ginger in a food processor and pulse until finely chopped, about 8 pulses.
  • Heat the oil in a medium frying pan over medium-high heat.
  • Add the vegetable mixture and tomato paste and cook, stirring occasionally, until it is softened and slightly brown, about 7 minutes.
  • Stir in the jam, frozen juice, soy sauce, sugar, 1/4 cup vinegar and red pepper flakes.
  • Bring to a simmer and cook until thickened, about 5 minutes.
  • Pat the ribs dry with paper towels and season with salt and pepper.
  • Stand upright in the slow cooker insert, winding them around in a spiral, meaty side toward the wall of the cooker.
  • Pour the sauce over the ribs.
  • Cook on low for 4 to 5 hours until tender.
  • Transfer the ribs to a cutting board, tent with foil and let rest for 20 minutes.
  • Let the cooking liquid settle 5 minutes and pour off the fat.
  • Strain through a fine-mesh sieve into a medium pot.
  • Bring the sauce to a simmer and cook down until it measures about 2 cups, about 15 minutes.
  • Stir the remaining tablespoon of vinegar into the sauce and correct the seasoning.
  • Slice the ribs between the bones and toss with the sauce.
  • Serve on a platter garnished with cilantro.

SWEET AND STICKY PORK RIBS



Sweet and Sticky Pork Ribs image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 16

3 pounds pork spareribs
4 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon packed dark brown sugar
1 tablespoon balsamic vinegar
1 1/2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1 cup balsamic vinegar
1 cup ketchup
1/2 cup apple cider vinegar
1/4 cup honey
2 tablespoons whole grain mustard
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 1/2 teaspoons hot sauce
1/4 teaspoon kosher salt

Steps:

  • For the ribs: Place the ribs in a roasting pan, cutting the racks in half to fit if necessary. Combine the garlic, rosemary, brown sugar, balsamic vinegar, salt and cayenne in a small bowl, and rub the mixture evenly all over the ribs. Allow the ribs to marinate in the refrigerator for at least 1 hour and up to 4 hours.
  • Place a rack in the center of the oven and preheat the oven to 425 degrees F. Pour 1/2 cup water into the roasting pan and cover the pan tightly with aluminum foil. Roast the ribs until the meat is very tender and separate easily from the bone, about 1 1/2 hours. While the ribs are roasting make the BBQ sauce.
  • For the sauce: Place the balsamic vinegar in a medium saucepan over medium-high heat. Bring to a boil then lower the heat to medium and cook the vinegar until it is reduced by a third, about 8 minutes. Whisk in the ketchup, apple cider vinegar, honey, mustard, molasses, Worcestershire, hot sauce and salt. Bring the the sauce back to a boil then lower the heat and simmer until thickened, 15 to 20 minutes, stirring occasionally. Remove from the heat and let cool to room temperature.
  • To finish, remove the ribs from the oven and transfer to 2 aluminum-foil-lined baking sheets. Increase the oven temperature to 450 degrees F. Brush both sides of the ribs generously with the BBQ sauce and bake uncovered for 10 minutes, until the sauce is browned and sizzling. Allow the ribs to rest for 10 minutes before slicing.

Tips:

  • Choose the right ribs: Select meaty spare ribs or baby back ribs for a tender and flavorful result.
  • Make a flavorful rub: Combine spices like paprika, brown sugar, garlic powder, onion powder, and salt to create a delicious crust on the ribs.
  • Slow-cook the ribs: Cook the ribs low and slow in the oven or on the grill to ensure they are fall-off-the-bone tender.
  • Baste the ribs regularly: Brush the ribs with a sweet and sticky sauce every 30 minutes or so to keep them moist and flavorful.
  • Let the ribs rest: Allow the ribs to rest for a few minutes before serving to let the juices redistribute and enhance the flavor.

Conclusion:

These sweet and sticky ribs are a crowd-pleasing dish that is sure to impress your friends and family. With their tender meat, flavorful rub, and delicious sauce, these ribs are perfect for any occasion. Whether you're hosting a backyard barbecue or a special dinner party, these ribs are guaranteed to be a hit. So fire up your grill or oven and get ready to enjoy some of the best ribs you've ever tasted!

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