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American · Dinner

Sticky barbecue pork ribs

Meaty St. Louis-style ribs slow-baked under foil until tender, then lacquered in a tangy molasses-honey barbecue sauce and caramelized uncovered.

About 7 hr 30 minTotal
About 3 hr 30 minActive
$$Cost
EasyDifficulty
Makes 8 servings
Sticky barbecue pork ribs with a mahogany glaze, exposed bone ends, and tender meat that still holds to the bone.

Equipment

  • Use another sturdy metal roaster; transfer the drippings if it is not stovetop-safe.

Ingredients

1× recipe · Makes 8 servings

  • 2 racks St. Louis-style pork spareribs, about 3 pounds each
  • 2 tablespoons kosher salt
  • 2 tablespoons sweet paprika
  • 1 tablespoon packed brown sugar
  • 2 teaspoons black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup apple juice
  • 1 cup ketchup
  • 1/3 cup apple cider vinegar
  • 1/4 cup molasses
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce

Instructions

  1. Remove the papery membrane from the bone side of the ribs. Mix salt, paprika, brown sugar, pepper, garlic powder, and onion powder; season both sides evenly. Refrigerate uncovered 4 to 24 hours.

  2. Heat oven to 300°F. Arrange ribs bone-side down in , add apple juice around—not over—the racks, and seal tightly with foil. Bake until the meat has pulled back from the bones and a probe enters easily, 2 to 2 1/2 hours.

  3. Meanwhile simmer ketchup, vinegar, molasses, honey, Dijon, Worcestershire, and hot sauce for 15 minutes. Reserve one-third in a clean bowl for table service.

  4. Drain the pans and brush ribs with the remaining sauce. Bake uncovered at 425°F, brushing twice more, until glossy and sticky, 15 to 25 minutes; broil briefly only if needed and watch constantly. Rest 10 minutes before slicing between bones.

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