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Sweet and Spicy Sticky Ribs Recipe

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Few dishes are as satisfying as a rack of sweet and spicy sticky ribs—fall-off-the-bone tender, coated in a caramelized, sticky glaze that perfectly blends heat and sweetness. Whether you're hosting a backyard BBQ, planning a family dinner, or simply craving a rich, flavorful dish, this recipe will quickly become your go-to. In this post, we'll walk you through every detail, from ingredient selection to cooking methods, expert tips, and serving suggestions.

Why You’ll Love This Recipe

  • Perfect Flavor Balance – The sweetness of honey and brown sugar contrasts beautifully with the spice from chili flakes and sriracha.
  • Melt-in-Your-Mouth Texture – Slow cooking ensures juicy, tender ribs that practically fall off the bone.
  • Easy to Make – Whether you bake, grill, or use an air fryer, this recipe is simple and rewarding.
  • Crowd-Pleaser – A hit at gatherings, game nights, or casual dinners.

Ingredients You’ll Need

For the Ribs:

  • 2 racks of baby back ribs (about 4-5 lbs)
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder

For the Sweet and Spicy Glaze:

  • 1/2 cup honey
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 2 tbsp sriracha sauce (adjust to taste)
  • 2 tbsp hoisin sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 2 tsp red pepper flakes
  • 2 cloves garlic, minced
  • 1-inch fresh ginger, grated
  • 1 tbsp cornstarch (for thickening)
  • 2 tbsp water

Step-by-Step Cooking Instructions

Step 1: Preparing the Ribs

  1. Remove the membrane – Flip the ribs bone-side up and use a knife to lift the thin membrane, then peel it off for maximum tenderness.
  2. Season the ribs – Mix salt, pepper, garlic powder, smoked paprika, and onion powder. Rub this blend all over the ribs, ensuring even coverage.
  3. Let them rest – Wrap the ribs in foil and let them sit for at least 30 minutes (or overnight for deeper flavor).

Step 2: Cooking Methods

Oven Method (Recommended for Tender Ribs)

  1. Preheat your oven to 300°F (150°C).
  2. Wrap the ribs in aluminum foil and place them on a baking sheet.
  3. Bake for 2.5 to 3 hours until the meat is tender and easily pulls apart.

Grill Method (For Smoky Flavor)

  1. Preheat the grill to medium-low heat (275°F - 300°F).
  2. Place the ribs on indirect heat and grill for about 2.5 hours, flipping occasionally.
  3. For extra smokiness, add wood chips to the grill.

Air Fryer Method (Quickest Option)

  1. Cut the ribs into smaller sections to fit your air fryer basket.
  2. Cook at 350°F (175°C) for 30 minutes, flipping halfway through.

Step 3: Making the Sweet and Spicy Sticky Glaze

  1. In a saucepan over medium heat, combine honey, brown sugar, soy sauce, sriracha, hoisin sauce, vinegar, Worcestershire sauce, red pepper flakes, garlic, and ginger.
  2. Bring to a simmer and let it reduce slightly.
  3. Mix cornstarch with water and add to the sauce, stirring constantly until thickened.

Step 4: Glazing and Caramelizing the Ribs

  1. Remove the ribs from the oven or grill.
  2. Brush a generous amount of glaze over the ribs.
  3. Caramelize the glaze:
    • Oven: Broil on high for 5 minutes.
    • Grill: Place ribs on direct heat for 5 minutes.
    • Air Fryer: Cook at 400°F for 5 minutes.

Serving Suggestions

  • Garnish with: Fresh cilantro, toasted sesame seeds, or sliced green onions for extra flavor.
  • Pair with: Coleslaw, cornbread, mashed potatoes, or grilled veggies.
  • Dipping Sauce: Serve with extra glaze or a side of ranch dressing.

Expert Tips for the Best Ribs

  • Marinate Overnight: For extra flavor, season the ribs and refrigerate overnight.
  • Use a Meat Thermometer: Ribs should reach 190-205°F for ultimate tenderness.
  • Let Them Rest: Allow ribs to rest for 10 minutes before slicing.

Variations to Try

  • Extra Heat – Add chopped jalapeños or extra chili flakes.
  • Sweeter Version – Increase honey and reduce sriracha.
  • Korean-Style – Add gochujang (Korean chili paste) for a unique twist.

Frequently Asked Questions

Can I use pork spare ribs instead of baby back ribs?

Yes! Spare ribs are larger and take longer to cook (about 3.5 to 4 hours at 300°F), but they work just as well.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 300°F for 15 minutes or in an air fryer at 350°F for 5 minutes.

Can I make these ribs in advance?

Absolutely! Cook the ribs ahead of time, store them in the fridge, and glaze them just before serving for a fresh, caramelized finish.

Final Thoughts

This Sweet and Spicy Sticky Ribs Recipe is a show-stopping dish that brings the best of both worlds—sticky, finger-licking sweetness with just the right amount of spice. Whether you’re making them for a summer BBQ, a cozy dinner, or meal prep, these ribs are sure to impress. Try this recipe today and let us know how it turned out!

Cooking Method , ,
Cuisine
Courses ,
Difficulty Intermediate
Time
Prep Time: 15 mins Cook Time: 3 hrs Rest Time: 10 mins Total Time: 3 hrs 25 mins
Servings 4
Best Season All Seasons
Description

These Sweet and Spicy Sticky Ribs are fall-off-the-bone tender, coated in a rich, caramelized glaze packed with bold flavors. Perfectly balanced between sweet, smoky, and spicy, these ribs are slow-cooked to perfection, then finished with a sticky, finger-licking sauce. Whether you're hosting a backyard BBQ or a cozy dinner, this dish is sure to impress!

Ingredients
    For the Ribs:
  • 2 racks pork baby back ribs (about 2 kg)
  • 1 tbsp salt
  • 1 tsp black pepper (freshly ground)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cayenne pepper (adjust for heat preference)
  • 1 tbsp olive oil
    • For the Sweet and Spicy Glaze:
  • 1 cup honey
  • 0.5 cup soy sauce
  • 0.5 cup brown sugar (packed)
  • 0.25 cup apple cider vinegar
  • 2 tbsp sriracha sauce (adjust for spice level)
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp ginger (grated)
  • 3 cloves garlic (minced)
  • 1 tbsp cornstarch (mixed with 2 tbsp water for thickening)
Instructions
    Step 1: Prep the Ribs
  1. Remove the membrane from the back of the ribs for better tenderness.
  2. Pat dry with paper towels, then rub with olive oil.
  3. Mix salt, pepper, paprika, garlic powder, onion powder, and cayenne. Massage this spice mix into the ribs evenly.
  4. Cover and let sit for at least 30 minutes (or refrigerate overnight for deeper flavor).
    5. Step 2: Slow Cook the Ribs
  5. Preheat the oven to 150°C (300°F).
  6. Wrap the ribs tightly in aluminum foil and place them on a baking sheet.
  7. Bake for 3 hours until tender but not falling apart.
    8. Step 3: Make the Glaze
  8. In a saucepan over medium heat, combine honey, soy sauce, brown sugar, vinegar, sriracha, ketchup, Worcestershire sauce, ginger, and garlic.
  9. Bring to a simmer and let cook for 5 minutes.
  10. Stir in the cornstarch slurry, cook until thickened (about 2 minutes), then remove from heat.
    11. Step 4: Glaze and Broil
  11. Increase the oven temperature to 220°C (425°F).
  12. Unwrap the ribs and place them on a lined baking sheet.
  13. Brush generously with the glaze and broil for 5-7 minutes until caramelized.
    14. Step 5: Serve and Enjoy
  14. Let the ribs rest for 10 minutes before slicing.
  15. Garnish with sesame seeds and chopped green onions for extra flavor.
  16. Serve with coleslaw, cornbread, or mashed potatoes.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 504.37kcal
% Daily Value *
Total Fat 10.68g17%
Saturated Fat 2.98g15%
Trans Fat 0.05g
Cholesterol 29.32mg10%
Sodium 2120.75mg89%
Potassium 444.56mg13%
Total Carbohydrate 97.19g33%
Dietary Fiber 1.15g5%
Sugars 89.85g
Protein 11.64g24%
Vitamin A 24.99 IU
Vitamin C 7.76 mg
Calcium 63.27 mg
Iron 1.93 mg
Vitamin D 0.46 IU
Vitamin E 0.97 IU
Vitamin K 4.39 mcg
Thiamin 0.22 mg
Riboflavin 0.25 mg
Niacin 3.98 mg
Vitamin B6 0.34 mg
Folate 9.38 mcg
Vitamin B12 0.23 mcg
Phosphorus 141.84 mg
Magnesium 41.19 mg
Zinc 1.7 mg

* Nutrition information is provided as a courtesy and is an estimate based on available ingredients and serving sizes. Variations in ingredients and portion sizes may affect the actual values. Always consult a nutritionist or healthcare provider for specific dietary advice.

Note
  • For extra smoky flavor, grill the ribs instead of broiling them.
  • If you prefer milder heat, reduce or omit the cayenne and sriracha.
  • Storage: Leftovers can be refrigerated for up to 3 days. Reheat in the oven at 160°C (320°F) for best results.
Read it online: https://petitepanini.com/recipe/sweet-and-spicy-sticky-ribs-recipe/

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