Baked or Barbecued Sticky Glazed Ribs
Sticky, sweet, smoky, and just a little bit boozy—these ribs are fall-apart tender with a craveable glaze that’s perfect for oven baking or summer BBQ nights.
Servings 4 people
Calories 1539
Ingredients
- 4 lbs spare ribs cut into individual ribs
For the Rub
- ⅛ cup smoked paprika
- ⅛ cup sweet paprika
- 1 tablespoon garlic powder
- 1 teaspoon cumin
- 1 teaspoons ground black pepper
- 5 teaspoons dark brown sugar
- 1 tablespoon salt
For the Glaze
- ⅔ cup ketchup
- 3 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- ½ cup honey
- 5 tablespoons bourbon
- 1 teaspoon molasses
- 1 teaspoon corn syrup
- 1 teaspoon smoked paprika or liquid smoke to taste
- salt to taste
Instructions
- Preheat oven to 300°F/150°C
- In a small bowl, mix the spices for the rub.
- Cover the ribs with the rub so they’re coated all over.
- Place the ribs on a baking tray, and cover the pan with foil and bake for 2 to 2½ hours, until tender.
- Meanwhile, to make the glaze, add all the ingredients to a saucepan, stir well and bring the mixture to a simmer.
- Simmer for 5 mins until thickened and sticky, taste for seasoning, and add salt to taste, then remove from the heat and set aside until needed.
- At this point, they can be dipped in the glaze and grilled on the BBQ for 10-15 minutes (brushing with the glaze again as needed)
To Bake
- When the ribs are done, remove from the oven and increase the heat to 400°F/200°C.
- Using a pair of tongs, dip each rib in the glaze, then return to the rack.
- Place the ribs back in the oven and cook for 10 mins.
- Remove from oven, dip into the glaze again, then return to the oven for another 10-12 minutes until sticky.
- Serve hot.
Video
Notes
Erren’s Top Tips
Use individual ribs for more flavor.Cutting the ribs before baking means every piece gets coated in rub and later dunked in that amazing glaze—way more flavor, way more sticky goodness. Cover tightly with foil.
Don’t skip this step when baking. The foil traps steam and helps the ribs cook low and slow, making them juicy and tender without drying out. Low and slow is the name of the game.
Keep that oven at 300°F. It might feel like forever, but the result is meat that falls off the bone with zero fuss. Simmer the glaze just until thick.
Overcooking the glaze can make it too stiff to brush on. You want it syrupy and glossy—just enough to cling to the ribs without being gummy. Double-glaze for the win.
Glaze once, bake or grill, then glaze again. This is how you build that shiny, sticky coating everyone loves. Grilling? Watch closely!
The sugar in the glaze can burn quickly, so don’t walk away. Flip and brush every few minutes to keep the ribs charred, not scorched. No bourbon? No problem.
You can sub with apple juice plus a tiny splash of vinegar. It won’t be quite the same, but it still brings a delicious tangy sweetness.
Storage & Freezing Instructions
To Store:Let the ribs cool completely, then transfer them to an airtight container. Store in the fridge for up to 4 days. Reheat in a 300°F oven or in the microwave with a splash of water to keep them moist. To Freeze:
Wrap ribs tightly in foil or freezer-safe bags. Freeze for up to 3 months. To reheat, thaw overnight in the fridge, then warm in the oven at 300°F until heated through. Brush with a fresh layer of glaze before serving to revive that sticky finish.
Nutrition
Calories: 1539 | Carbohydrates: 58g | Protein: 73g | Fat: 107g | Saturated Fat: 34g | Cholesterol: 362mg | Sodium: 3239mg | Potassium: 1500mg | Fiber: 3g | Sugar: 49g | Vitamin A: 3545IU | Vitamin C: 1.8mg | Calcium: 117mg | Iron: 6.9mg