How to Make Sticky Ribs (The Secret to Fall-Off-The-Bone Tender Glazed Ribs}

Watch how to make Sticky Ribs in the video below.

These Sticky Baby Back Ribs are tender, juicy, and coated in a sweet, smoky, slightly spicy glaze. The sauce caramelizes beautifully over the ribs and gives them that glossy, sticky finish that makes them irresistible.

This is a great recipe for family dinners, holidays, cookouts, game day, or anytime you want ribs that are packed with flavor.

Ingredients

• 2 slabs baby back ribs

• 1 cup Thai sweet chili sauce

• 1/2 cup ketchup

• 3 tablespoons Sriracha

• 2 tablespoons sesame oil

• 1 tablespoon liquid smoke

• 2–3 tablespoons apple cider vinegar

• 1/2 cup lightly packed dark brown sugar

Instructions

1. Prepare the ribs.
   Preheat your oven to 300°F. Remove the ribs from the packaging and pat them dry with paper towels. If the thin membrane is still attached to the back of the ribs, remove it before cooking.

2. Season and prepare for baking.
   Place each slab of ribs on a large sheet of heavy-duty aluminum foil. Wrap the ribs tightly in the foil and place them on a large baking sheet or roasting pan.

3. Slow bake until tender.
   Bake the wrapped ribs at 300°F for approximately 2 1/2 to 3 hours, or until the meat is very tender and begins pulling away from the bones.

4. Make the sticky rib sauce.
   While the ribs are cooking, combine the Thai sweet chili sauce, ketchup, Sriracha, sesame oil, liquid smoke, apple cider vinegar, and brown sugar in a saucepan.

5. Cook the sauce.
   Heat the sauce over medium-low heat, stirring frequently, until the brown sugar has completely dissolved and the sauce is smooth and slightly thickened. Taste and adjust the vinegar or Sriracha if you prefer your sauce more tangy or spicy.

6. Remove the ribs from the oven.
   Carefully open the foil, watching for hot steam. Transfer the ribs to a foil-lined baking sheet.

7. Glaze the ribs.
   Generously brush the ribs with the sticky sauce, making sure the tops and sides are well coated.

8. Caramelize the glaze.
   Increase the oven temperature to 425°F and return the ribs to the oven uncovered for about 8–12 minutes, or until the sauce becomes bubbly and sticky.

9. Add another layer of sauce.
   Remove the ribs, brush them with another layer of sauce, and return them to the oven for another 5–8 minutes. Watch them closely because the sugar in the glaze can burn quickly.

10. Rest and serve.
    Allow the ribs to rest for about 10 minutes before slicing between the bones. Brush with a little extra warm sauce before serving, if desired.

Tiffany’s Tip

For extra-sticky ribs, apply the sauce in two or three thin layers instead of one heavy layer. Letting each layer caramelize before adding the next creates that glossy, restaurant-style finish.

Want to see exactly how I make them? Watch the video above and cook along with me!

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