Sticky Oven Barbecue Ribs
Oven Barbecue Ribs slathered in the most delicious sticky barbecue sauce with a kick of garlic and optional heat! Juicy, tender and melt in your mouth ribs are so easy to make! Double up on incredible flavor with an easy to make dry rub first, then coat them in a seasoned barbecue sauce mixture so addictive you won't stop at one!
Servings: 6 people
Ingredients
RIBS:
- 4 pounds baby back pork ribs
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon black pepper cracked
- 1/2 teaspoon cumin
- 1 teaspoon chili powder or cayenne powder - optional
- 2 tablespoons olive oil
SAUCE:
- 2 cups barbecue sauce
- 3 tablespoons garlic minced
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1/2 - 1 tablespoon cayenne pepper optional for heat
- 1 teaspoon salt
Instructions
- Preheat oven to 350°F (180°C).
- Peel off tough membrane that covers the underside/bony side of the ribs. Place on a baking sheet or tray lined with foil (or parchment paper).
- Combine together garlic powder, onion powder, paprika, salt, pepper, cumin and chili or Cayenne. Sprinkle seasoning over ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. Cover tray with foil and bake for 2 hours.
- During the last 5 minutes of cook time, mix together sauce ingredients.
- Remove ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture.
- Increase oven temperature to 460°F (240°C). Return ribs to the oven, uncovered, and bake for a further 10 minutes. Change oven settings to broil (or grill) on medium-high heat to lightly char and caramelise the edges (about 3 minutes).
- Rest for 10 minutes to allow the juices to recirculate back into the meat before slicing.
- Enjoy!
Video
Notes
These ribs are all about low and slow cooking, so don’t rush the process. If the meat still feels firm after baking, give it more time covered until it turns tender and starts pulling back from the bone.
Make sure the foil is sealed tightly during the first bake. This is what keeps the ribs juicy. If the foil is loose, the steam escapes and the ribs can dry out.
If your sauce feels too thin, let it cook a bit longer uncovered in the oven until it thickens. You’re looking for a sticky finish that clings to the ribs, not a runny glaze.
You can adjust the heat level easily by adding more or less cayenne. Start light, then build up if needed.
Happy cooking!
If you want crispy, caramelised edges, make sure to broil (or grill) your ribs for an extra 2-5 minutes!
Nutrition
Calories: 691kcal | Carbohydrates: 43g | Protein: 38g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 131mg | Sodium: 2.355mg | Potassium: 783mg | Fiber: 2g | Sugar: 32g | Vitamin A: 863IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 3mg