Traditional recipes

Sticky pork BBQ ribs recipe

Sticky pork BBQ ribs recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork

These pork ribs are easy to make and taste fantastic. Enjoy them using your hands for full enjoyment.

54 people made this

IngredientsServes: 6

  • 175ml pineapple juice
  • 125ml vegetable oil
  • 125ml white wine
  • 4 tablespoons dark brown soft sugar
  • 1 tablespoon Worcestershire sauce
  • 6 cloves garlic, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried rosemary
  • 1.35kg baby back pork ribs or pork loin ribs.

MethodPrep:15min ›Cook:45min ›Extra time:8hr marinating › Ready in:9hr

  1. In a medium bowl, whisk together pineapple juice, vegetable oil, white wine, dark brown soft sugar, Worcestershire sauce, garlic, salt, ground black pepper and rosemary.
  2. Place ribs in a large, shallow dish and pierce several times with a fork. Pour 1/2 the marinade over ribs, reserving remainder. Cover and marinate in the refrigerator 8 hours or overnight, turning once.
  3. Preheat barbecue for medium, indirect heat and lightly oil cooking grate.
  4. Place ribs on the prepared barbecue. Cook 10 minutes per side, basting frequently with remaining marinade. Continue cooking 20 minutes or to desired doneness, turning occasionally.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

Recently viewed

Reviews & ratingsAverage global rating:(49)

Reviews in English (41)

by wordwench

"These ribs are freaking fantastic!" - a direct quote from my fiance. I think the trick for tender ribs is the indirect heat cooking method. The only changes I made were using pineapple juice concentrate instead of juice (intensifies the flavor) and I added more garlic and fresh chopped ginger to the marinade. Holy , these were good!!! We are both serious carnivores and I would be proud to serve these at any celebration. Thank you so much!!!-02 Sep 2006

by Laurie M

This is really a fantastic alternative to BBQ pork. We loved it. I didn't actually marinate it, though. I made the sauce and dumped everything in my crockpot on High. The pork was super tender and moist and had a great flavor.-28 Sep 2007

by Navy_Mommy

Really good ribs. This is the first time I had ever eaten ribs with anything but BBQ sauce on them and it was a very nice change. The ribs were moist and flavorful. I only marinated mine for about five hours, but they were still really good. The wine and rosemary were a really nice change to the flavor. I am thinking I may try marinading pork chops this way. I will keep in mind for the next time I want something a little different.-14 Apr 2003

Sweet & Sticky Pork Riblets Recipe

This recipe was a first for me. I’ve seen the pork loin riblets in the grocery store but I’ve never actually bought any to try. I don’t know what took me so long to try them because I was shocked by how good they actually were! Riblets are cross cut sections of pork loin ribs.The ribs are cut into thin strips about 2” wide and they make the perfect appetizer portion of ribs. I basically treated them like they were mini slabs of loin ribs. Each piece was seasoned with a little Kosher Salt and for the bbq seasoning I went with Butcher’s BBQ Honey Rub. You could use any rub on these riblets but I was going for a sweet flavor and the honey rub was just right. Once all of the riblets were seasoned I let them hang out at room temp for about 20 minutes to sweat. The seasonings melt into the meat and it creates a dry marinade. You could even place them in the refrigerator for a couple hours if you want. While the rub and salt worked on the meat I fired up my Gateway Drum Smoker. Before placing the cooking grate on the grill I threw in a couple small chunks of cherry wood for some sweet smoke. Keep the drum at 275 for this cook and you could also use any smoker or grill for this recipe just keep the temp steady at 275. The riblets went on the cooking grate as soon as the temperature stabilized and I smoked them for 1 hour then flipped each piece over for even cooking. After 1 1/2 hours in the smoke I placed them in a half size aluminum pan. To create the sweet and sticky element of this recipe I added brown sugar, butter, honey and Killer Hogs Vinegar Sauce to the pan and covered it with aluminum foil to lock in the heat. The pan is placed back on the drum and I let it roll for another hour keeping the temp steady at 275. At this point the riblets felt tender and the bones had beautiful draw back, but I wanted to get a little char on the outside. I carefully dipped each riblet section in the pan sauce and placed them back on the cooking grate. Keeping the lid open on the drum allowed the flames to kick up a little helping the char-glaze the outside. This step doesn’t take long about 2-3 minutes on each side, so don’t walk far away. Once the outside looked right it was time to eat! I let the riblets rest for about 5 minutes on the cutting board and then sliced them into 2 bone pieces. Piled high on the cutting board they looked amazing and the flavor was incredible. Think of the perfect slab of ribs but in appetizer form. I served them along with a little extra vinegar sauce for dipping but I could see doing several kinds of flavors with these. I highly recommend giving them a try the next time you want to create some bbq appetizers. Print

Recipe Summary

  • 2 (2 pound) slabs baby back pork ribs
  • coarsely ground black pepper
  • 1 tablespoon ground red chile pepper
  • 2 ¼ tablespoons vegetable oil
  • ½ cup minced onion
  • 1 ½ cups water
  • ½ cup tomato paste
  • ½ cup white vinegar
  • ½ cup brown sugar
  • 2 ½ tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons salt
  • ¼ teaspoon coarsely ground black pepper
  • 1 ¼ teaspoons liquid smoke flavoring
  • 2 teaspoons whiskey
  • 2 teaspoons garlic powder
  • ¼ teaspoon paprika
  • ½ teaspoon onion powder
  • 1 tablespoon dark molasses
  • ½ tablespoon ground red chile pepper

Preheat oven to 300 degree F (150 degrees C).

Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.

Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.

Preheat an outdoor grill for high heat.

Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

Sticky BBQ Ribs Recipe

Chef JJ’s sticky icky ribs give off a delicious smoky flavor without the need for a grill.


  • 1 rack pork spare ribs
  • ⅓ cup all-natural peanut butter, melted
  • ½ cup of gluten-free soy sauce
  • 3 tablespoons tomato paste mixed with ¼ cup water
  • 3 tablespoons light brown sugar
  • ¼ cup sweet Thai chili sauce
  • 2 tablespoons rice vinegar/ apple cider vinegar or malt vinegar
  • 2 teaspoons Thai green curry paste
  • 1 ½ tablespoon smoked paprika
  • Basil for garnish optional


Preheat the oven to 300 degrees. Remove the membrane layer from the backside of the ribs and discard. Season each side of the ribs with kosher salt. Mix soy sauce, tomato paste mixture, light brown sugar, sweet Thai chili sauce, rice vinegar, Thai green chili, and smoked paprika in a bowl and pour in the melted peanut butter. Whisk until smooth. Brush half of the BBQ sauce on each side of the ribs and place in the oven covered. Bake for about 3 hours. In the last 10- 15 minutes of baking take the ribs out, pour on the other half of the BBQ sauce, and bake with foil off. The ribs should be very sticky when done. Once cooled slightly, cut into individual pieces.

Let us give you your time back. With the Six Sisters’ Meal Plans , we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.

If you’re wanting to try these in the slow cooker, we would recommend following the directions in THIS POST. Instead of using the brown sugar and pineapple rub, use the rub from this recipe to pair them with the finishing sticky sauce.

If you’re short on time, ribs can be made in the instant pot in about half an hour. Use the rub from this recipe, but follow these directions. You’ll still need to broil them at the end with the sauce to get the “sticky ribs” as a finished product.

Recipe Summary

  • 3 ½ pounds baby back pork ribs
  • 1 (16 ounce) jar apricot preserves
  • ⅓ cup soy sauce
  • ¼ cup packed light brown sugar
  • 2 teaspoons garlic powder
  • aluminum foil
  • salt and ground black pepper to taste

Place ribs in a large roasting pan. Whisk together apricot preserves, soy sauce, brown sugar, and garlic powder until blended. Pour apricot marinade over ribs, cover, and place in the refrigerator, 8 hours to overnight.

Preheat the oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.

Remove ribs from the marinade and shake off excess. Place ribs in the prepared baking pan and season with salt and pepper. Pour marinade into a small saucepan and bring to a boil. Reduce heat and simmer marinade for 5 minutes set aside.

Bake ribs in the preheated oven, basting frequently with the cooked marinade, until ribs are tender and meat pulls away easily from the bone, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Reviews (65)

Most helpful positive review

What a great dish! This recipe was so delicious and easy to make. I had a package of boneless ribs in the freezer and they worked great for this recipe. The sauce does come out sticky, just as the title states. We had homemade rolls, &aposCran-Broccoli Salad&apos, &aposButtery New Potatoes with Leeks and Parsley&apos and &aposRhubarb-Raspberry Crunch&apos to go with the ribs. All the recipes are found on AR. We had an awesome meal. Thanks SUNKIST2, for sharing your recipe. It will be used again. Read More

Most helpful critical review

What a great dish! This recipe was so delicious and easy to make. I had a package of boneless ribs in the freezer and they worked great for this recipe. The sauce does come out sticky, just as the title states. We had homemade rolls, &aposCran-Broccoli Salad&apos, &aposButtery New Potatoes with Leeks and Parsley&apos and &aposRhubarb-Raspberry Crunch&apos to go with the ribs. All the recipes are found on AR. We had an awesome meal. Thanks SUNKIST2, for sharing your recipe. It will be used again. Read More

Sticky pork ribs in BBQ sauce

Step 1
Pre heat oven to 200C for 15 mins, arrange the highest shelf ready for baking tray.

Step 2
Pat dry each pork rib with paper towel, drizzle with olive oil and dust with fresh black pepper

Step 3
Arrange on a baking tray with some space around each rasher, bake for 30 minutes (or use your BBQ covered)

Step 4
In the meantime make BBQ sauce. In a mixing bowl whisk together all sauce ingredients

Step 5
Drain off excess fat from the ribs and pour over the sauce

Step 6
Cook for a further 25 mins basting regularly
Serve with a crisp green salad such as our Watercress Salad.

Step 1
Wash and pat dry watercress, cut off long stems, set aside. Wash and dry radishes, slice in half.

Step 2
With a vegetable peeler slice length wise shavings of the cucumber.

Step 3
To assemble, arrange watercress, cucumber and radishes in a serving bowl, drizzle with oil and white balsamic vinegar.

BBQ Oven-Baked Ribs

When the craving for ribs strikes, there&rsquos usually little you can do to stop it. That is, besides eating ribs. They&rsquore just so satisfying! Sweet, salty, savory, tender. they&rsquore like meat candy. But sometimes, the grill just isn&rsquot an option. Maybe you live in a tiny NYC apartment (like me!) or maybe it&rsquos the middle of winter. No matter the weather or living situation, you can make amazingly tender, delicious ribs with this foolproof recipe. Here&rsquos how to nail them.

Prep your ribs.

First things first, rinse your ribs. Usually, ribs come vacuum-packed and can be sitting in liquid that you definitely want to wash away. Run under cold water, pat dry, then peel off the &ldquosilverskin.&rdquo This is the shiny, white piece of membrane that sits on top of the bones and makes things tough and chewy once cooked. It should come off pretty easily, but if not, use your paring knife to help loosen things up. Pierce the membrane with a pairing knife and run it as far under the membrane as you are able to start loosening it away from the ribs. Once you are able to get the tip of your knife under the membrane you should be able to easily pull it off the ribs. Using paper towels or kitchen tweezers can help grab the membrane and make it easier to pull off!

Season well.

The key to delicious ribs is robust flavor. This starts with the seasoning. Be sure to coat with a good amount of kosher salt and freshly cracked pepper. We also add a dry rub to our ribs to add extra sweetness and flavor. Let the salt and spices sit on your ribs for about 30 minutes or so before baking to really let that flavor soak in!

Everyone&rsquos fave part of eating ribs has got to be the sauce. That, and having a legit excuse to eat with your hands. Ours is deliciously sweet, savory, and sticky, like a classic bbq sauce but next-level. It&rsquos so much better than anything that comes from a bottle. The sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks.

Low and slow.

The key to cooking great baked ribs is low temp and lots of time. We cook ours at 300° for 2 hours. The best part is, unlike with grilling, this recipe is totally hands off. Pop these bad boys in the oven, cover with foil, and let them cook, tenderize, and fill your house with the most delicious smell imaginable. Then, baste with sauce and broil for a few minutes to caramelize and crisp the crust.

Try cooking Louisiana ribs in the slow-cooker next!

Editor's Note: The introduction to this recipe was updated on January 22, 2021 to include more information about the dish.

Sticky, Slow-Cooked Pork Ribs

Ordering ribs when you go for Chinese is an absolute must right?

I've tried lots of ribs in lots of places, and I've made a fair few versions myself with pretty good results.

Nothing ever compared to the ribs sold in a little Chinese restaurant in my home town of Southport though. Members of my family have been know to order ribs for their starter, then ribs for their main course at that place.

If your face and hands weren't covered in BBQ sauce by the end then. well I can't actually tell you because that would never happen. Ling's barbecued spare ribs were unbeatable.

I'd been thinking about testing out a few different ways to cook ribs.

Then I started thinking about my favourite Sticky Chinese Pork Belly recipe and I realised that applying the same ingredients and technique might just work. After all, the cuts of meat are pretty close in terms of location. The ribs of course have bones, but surely that could only add to the flavour?

The kind of perfect that makes you smile when your husband looks at you like he fell in love all over again, making constant 'Mmmmmm' sounds whilst he's eating them.
So perfect that the plan of only eating one each and cutting up the rest of the meat for another meal goes completely out of the window.
The kind of perfect that finds you sticking your finger in the leftover sauce for another lick, because despite the fact you've already eaten dinner, that taste is just too good to go to waste.

Sorry Ling. Your ribs really are marvellous, but I'm now free of my occasional thoughts of making a 110 mile round-trip to come and get some. x