Those look like beautifully glazed, tender BBQ ribs cooked low and slow. Here’s a detailed, step-by-step recipe to recreate ribs just like these — sticky, smoky, and fall-off-the-bone tender.

🍖 Sticky BBQ Pork Ribs (Oven + Grill or Smoker)

Ingredients

For the Ribs

• 2 racks pork baby back ribs (or St. Louis style)

• 2 tbsp yellow mustard (binder)

Dry Rub

• 2 tbsp brown sugar

• 2 tsp kosher salt

• 2 tsp black pepper

• 2 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp chili powder

• ½ tsp cayenne (optional, for heat)

BBQ Glaze

• 1 ½ cups BBQ sauce (your favorite)

• 2 tbsp honey

• 1 tbsp apple cider vinegar

• 1 tbsp butter

• 1 tsp Worcestershire sauce

🔥 Step 1: Prep the Ribs

1. Remove membrane
   Flip ribs bone-side up. Use a knife to loosen the silver membrane and pull it off with a paper towel for grip. This helps tenderness.

2. Pat dry with paper towels.

3. Apply mustard lightly over both sides (this helps the rub stick and won’t affect flavor).

4. Apply dry rub generously on both sides. Press it in well.

5. Wrap ribs in plastic wrap and refrigerate at least 2 hours (overnight preferred).

🔥 Step 2: Slow Cook (Choose Method)

Option A: Oven Method (Most Reliable)

1. Preheat oven to 275°F (135°C).

2. Place ribs meat-side up on a foil-lined baking sheet.

3. Cover tightly with foil.

4. Bake for 2.5–3 hours until tender (internal temp around 195–203°F).

Option B: Smoker Method (Best Flavor)

1. Preheat smoker to 225–250°F.

2. Use applewood, hickory, or cherry wood.

3. Smoke ribs for 3 hours, spritzing every 45–60 minutes with apple juice or apple cider vinegar.

4. Wrap ribs tightly in foil with 2 tbsp butter and a splash of apple juice.

5. Return to smoker for another 2 hours.

6. Unwrap and cook 30–45 more minutes to firm up bark.

🍯 Step 3: Make the Sticky Glaze

In a saucepan over medium heat:

• Combine BBQ sauce, honey, vinegar, butter, and Worcestershire.

• Simmer 5–8 minutes until slightly thickened.

🔥 Step 4: Glaze & Caramelize

1. Brush ribs generously with glaze.

2. Place under broiler (or on grill over medium heat).

3. Cook 3–5 minutes until sauce bubbles and caramelizes.

4. Repeat glazing 1–2 more times for that thick, shiny finish.

⚠️ Watch closely to prevent burning.

🛑 Rest & Slice

• Let ribs rest 10–15 minutes.

• Slice between bones.

• Brush with one final layer of warm glaze.

👌 Pro Tips for Perfect Ribs

• Internal temp sweet spot: 198–203°F

• For cleaner bite (not fall-apart): cook closer to 195°F.

• Add a splash of bourbon to glaze for extra depth.

• Let ribs sit unwrapped 15–20 minutes before glazing to dry the surface slightly — helps sauce stick.

🥗 Serve With

• Creamy coleslaw

• Cornbread

• Baked beans

• Pickles

• Mac & cheese