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BBQ Ribs in the Oven with Sticky Sweet Sauce

Annahita Carter
BBQ ribs in the oven with sticky sweet sauce are a reliable way to get tender, saucy ribs without going near a grill. You cook them low and slow under foil so they steam and soften, then finish them at high heat to thicken a glossy, finger-coating glaze.
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Prep Time 20 minutes
Cook Time 2 hours 50 minutes
Resting Time 10 minutes
Total Time 3 hours 20 minutes
Course Dinner, Main Course
Cuisine American
Servings 3 servings
Calories 820 kcal

Equipment

  • Oven
  • Large rimmed baking sheet
  • Heavy-duty aluminum foil
  • Wire rack (optional)
  • Small bowl
  • Small saucepan
  • Basting brush
  • Cutting board
  • Butter knife
  • Paper towels

Ingredients
  

For the ribs

  • 1.2–1.4 kg pork baby back ribs or St. Louis–style ribs membrane removed (about 2.5–3 lb)
  • 1 tbsp neutral oil such as canola or sunflower; helps the rub adhere

Dry rub

  • 2 tbsp light brown sugar
  • 1 1/2 tsp fine sea salt
  • 1 tsp freshly ground black pepper
  • 1 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp ground cayenne pepper adjust for heat; omit or reduce for milder ribs

Sticky sweet BBQ sauce

  • 120 ml tomato ketchup
  • 60 ml apple cider vinegar
  • 60 ml honey
  • 50 g light brown sugar packed
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp Dijon mustard
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground black pepper

Instructions
 

  • Preheat oven to 150°C / 300°F. Line a large rimmed baking sheet with heavy-duty foil, and set a wire rack on top if you have one.
  • Remove the membrane if needed: slide a butter knife under the membrane on the bone side, grip with a paper towel, and pull off. Pat ribs completely dry.
  • Rub ribs all over with neutral oil. In a small bowl, mix brown sugar, salt, pepper, smoked paprika, sweet paprika, garlic powder, onion powder, and cayenne; sprinkle over both sides and press to adhere.
  • Wrap tightly: place ribs meat side up on a large sheet of foil and seal well to trap steam (cut into 2–3 sections and wrap separately if needed).
  • Bake covered at 150°C / 300°F for 2 to 2 1/2 hours (baby back) or 2 1/2 to 3 hours (St. Louis–style), until a fork/skewer slides in easily between bones but the rack still holds together.
  • Make the sauce during the last 30–40 minutes: combine ketchup, apple cider vinegar, honey, brown sugar, Worcestershire, soy sauce, Dijon, smoked paprika, and black pepper in a small saucepan. Bring to a gentle simmer over medium, then cook on low 8–10 minutes until thick enough to coat a spoon.
  • Carefully open the foil (watch for steam) and transfer ribs, meat side up, to a clean foil-lined pan or rack. Discard most rendered fat and liquid so the ribs can caramelize.
  • Brush a generous coat of sauce over the ribs (meat side and edges). Reserve at least 1/4 cup (60 ml) sauce for serving.
  • Increase oven to 220°C / 425°F and bake ribs uncovered 10–12 minutes until sauce is bubbling and darkened in spots.
  • Optional: brush on another thin layer of sauce, switch oven to broil/grill on high, and broil 2–4 minutes (watch constantly) until sticky and lightly charred at the edges.
  • Rest 10 minutes tented loosely with foil. Slice between bones and serve with reserved sauce.

Nutrition

Calories: 820kcalCarbohydrates: 45gProtein: 55gFat: 50gSaturated Fat: 18gCholesterol: 160mgSodium: 1250mgPotassium: 900mgFiber: 1.5gSugar: 38gVitamin A: 250IUVitamin C: 6mgCalcium: 90mgIron: 3.5mg
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