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Tender Low and Slow Ribs Recipe with Sticky Barbecue Glaze

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This recipe delivers tender, fall-off-the-bone ribs with a sticky, flavorful barbecue glaze. Slow-cooked at low heat, it’s perfect for a comforting and crowd-pleasing meal.

Ingredients

Scale
  • 2 racks of baby back ribs or spare ribs (about 4–5 pounds / 1.8–2.3 kg)
  • 2 tbsp paprika (smoked paprika optional)
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp salt (kosher preferred)
  • 1/2 tsp black pepper
  • 1 cup barbecue sauce (e.g., Sweet Baby Ray’s)
  • 1/4 cup honey
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika (optional)
  • Aluminum foil
  • Cooking oil or spray (to grease foil if needed)

Instructions

  1. Preheat your oven or grill to 275°F (135°C). If using a grill, prepare for indirect heat cooking.
  2. Remove the silver skin membrane from the back of the ribs and pat dry with paper towels.
  3. Mix all dry rub ingredients in a small bowl. Generously sprinkle and massage the rub all over both sides of the ribs. Let them sit at room temperature for 15 minutes.
  4. Lay each rack on a large piece of aluminum foil and wrap tightly to seal in moisture. Double wrap or place wrapped ribs in a baking dish for extra protection.
  5. Place the wrapped ribs on a baking sheet or grill rack and cook for 3 to 3.5 hours. Check tenderness after 3 hours; meat should pull back from bones and be almost falling off.
  6. While ribs cook, whisk together barbecue sauce, honey, apple cider vinegar, Worcestershire sauce, and smoked paprika in a bowl to make the sticky glaze.
  7. Remove ribs from foil carefully, brush a generous layer of barbecue glaze over both sides, and return ribs uncovered to the oven or grill at 350°F (175°C) for 20-30 minutes to caramelize the glaze. Brush once or twice more during this time.
  8. Let ribs rest for 10 minutes before slicing to allow juices to redistribute.

Notes

Remove silver skin membrane for better tenderness. Wrap ribs tightly in foil to keep moisture. Apply glaze near the end to prevent burning. Rest ribs before slicing. Thin glaze with water or apple juice if too thick. Dry rub can be applied the night before and refrigerated.

Nutrition

Keywords: ribs, barbecue ribs, slow cooked ribs, sticky barbecue glaze, tender ribs, low and slow cooking, baby back ribs, spare ribs

Find it online: https://cheerycrisp.com/tender-low-and-slow-ribs-recipe-5-easy-steps-for-perfect-sticky-barbecue-glaze/