The Best Fall-Off-the-Bone Sticky Ribs (An Easy Oven & Grill Method!)

Hello, my friends, and get ready for a recipe that is going to make you an absolute legend at your next barbecue. We are talking about the holy grail of summer cooking: perfect, tender, juicy, and incredibly delicious Sticky Ribs. This is my foolproof, two-step method for creating fall-off-the-bone baby back ribs that are slathered in a thick, sweet, and smoky BBQ sauce.

Forget complicated smokers or intimidating grilling techniques. The secret to this recipe is a slow and low bake in the oven, wrapped tightly in foil, which makes the meat unbelievably tender. Then, we finish them on a hot grill to get that perfect char and to caramelize the BBQ sauce into a glorious, sticky glaze. It’s a simple, reliable method that delivers phenomenal, restaurant-quality results every single time.

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Why This is The Ultimate Sticky Ribs Recipe

This recipe is a masterclass in creating perfect ribs with minimal effort.

• Guaranteed Fall-Off-the-Bone Tender: The low-and-slow oven baking method is the secret weapon. It gently renders the fat and breaks down the tough connective tissues, resulting in meat that is incredibly tender and juicy.
• The Perfect Sticky, Charred Finish: Finishing the ribs on a hot grill for just a few minutes is what creates that classic, irresistible barbecue char and caramelizes the BBQ sauce into a perfect, sticky glaze.
• A Flavor-Packed Dry Rub: We start with a simple but powerful homemade dry rub that infuses the meat with a wonderful sweet and savory flavor from the very beginning.
• A Richer, Deeper BBQ Sauce: We take a simple but brilliant step of adding the rendered pork juices from the foil packet into the BBQ sauce, making it extra rich, savory, and delicious.

Gather Your Simple, Powerful Ingredients: What You’ll Need

This impressive main course comes together with just a handful of classic barbecue staples.

• 1/4 cup light brown sugar
• 2 tablespoons granulated sugar
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Kosher salt and freshly ground black pepper
• One 3-pound slab baby back ribs
• 2 cups of your favorite BBQ sauce

Crafting Your Sticky Ribs: Step-by-Step Guide

Let’s make some incredible ribs. The key is the low-and-slow bake!

1. Prep the Oven and Make the Dry Rub: First, preheat your oven to a low 300°F (150°C). In a small bowl, combine the brown sugar, granulated sugar, chili powder, garlic powder, onion powder, paprika, 2 teaspoons of salt, and a generous amount of freshly ground black pepper.
2. Rub and Wrap the Ribs: Place the slab of ribs on a large piece of heavy-duty aluminum foil, big enough to wrap them completely. Sprinkle the dry rub generously all over the meaty side of the ribs, using your hands to pat it in. Tightly wrap the foil around the ribs, sealing all the edges to create a packet. This will trap all the juices and steam inside. Place the foil packet on a baking sheet.

1. Bake Low and Slow: Place the baking sheet in the preheated oven and bake for about 2 hours. The ribs are done when the meat is very tender and you can easily pull it away from the bone with a fork.
2. Create the Supercharged BBQ Sauce: While the ribs bake, heat your BBQ sauce in a small saucepan over medium heat until warm. When the ribs are done, carefully open the foil packet (watch out for hot steam!). Transfer the ribs to a platter and carefully pour all of the accumulated juices from the foil into the saucepan with the BBQ sauce. Whisk to combine and let the sauce simmer for about 7 minutes until it has thickened.
3. Grill to Sticky Perfection: Preheat your grill or a grill pan to medium-high heat. Slice the tender rack of ribs into individual, 1-bone pieces. Brush the ribs all over with the thickened BBQ sauce. Place the sauced ribs on the hot grill.

1. Char and Serve: Grill the ribs for a few minutes on each side, just until beautiful grill marks appear and the sauce is bubbly and caramelized. Brush with more BBQ sauce as they cook. Remove from the grill and serve immediately with any remaining sauce on the side for dipping.

Wise Tips for Perfect Ribs

• Remove the Membrane: For the most tender ribs, it’s a good idea to remove the thin, silvery membrane from the bone-side of the rack before applying the rub. Slide a knife under an edge, get a good grip with a paper towel, and pull it off.
• The Foil Packet is Key: A tightly sealed foil packet is crucial for the oven-baking step. It steams the ribs in their own juices, which is the secret to making them fall-off-the-bone tender.
• Watch the Grill Closely: The final grilling step is very quick! Because of the sugar in the BBQ sauce, it can burn easily. Stay by the grill and turn the ribs frequently just to get a nice char.
• Save Those Juices! Don’t you dare throw away the liquid in the foil packet! Adding it to your BBQ sauce is a pro move that infuses it with an incredible, rich pork flavor.

Frequently Asked Questions (FAQ) – Sticky Ribs

Can I use a different kind of ribs?
Yes, this method also works well for spare ribs, but you may need to increase the oven baking time by about 30-60 minutes as they are a larger, tougher cut.

Can I make these without a grill?
Absolutely! After baking and saucing the ribs, you can place them under your oven’s broiler for a few minutes per side until the sauce is bubbly and caramelized. Watch them very closely to prevent burning.

Can I prepare these ahead of time?
Yes. You can do the oven-baking step a day in advance. Let the ribs cool, then store them in their foil packet in the refrigerator. When ready to serve, sauce them and finish them on the grill as directed.

Conclusion

These Sticky Ribs are a true celebration of barbecue. It’s a simple, foolproof method that delivers incredibly tender, juicy, and flavorful ribs that will have everyone licking their fingers and asking for more. I hope this becomes your new go-to recipe for perfect ribs every time!