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Tender Fall-Off-The-Bone BBQ Ribs Recipe Easy Sticky Glaze for Perfect Fall Flavor

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This recipe delivers tender, fall-off-the-bone pork baby back ribs with a sticky, flavorful glaze that balances tangy, sweet, and smoky notes. Perfect for gatherings, potlucks, or a comforting family meal.

Ingredients

Scale
  • 2 racks pork baby back ribs (2–3 lbs / 900-1350g)
  • 1/4 cup brown sugar (50g)
  • 2 tbsp paprika (smoked paprika optional)
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp chili powder
  • 1 tbsp salt
  • 1 tsp freshly ground black pepper
  • 1/2 cup apple cider vinegar (120ml)
  • 1/2 cup ketchup (120ml)
  • 1/4 cup honey (85g)
  • 2 tbsp Worcestershire sauce (gluten-free if needed)
  • 1 tbsp Dijon mustard
  • 1/2 tsp liquid smoke (optional)

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Remove the silver skin membrane from the back of the ribs by sliding a knife underneath and pulling it off with a paper towel for grip.
  3. In a bowl, combine brown sugar, paprika, garlic powder, onion powder, chili powder, salt, and black pepper to make the dry rub.
  4. Rub the spice mix generously all over both sides of the ribs, pressing it in well.
  5. Wrap each rack tightly in aluminum foil, sealing completely to trap steam.
  6. Place the foil-wrapped ribs on a baking sheet and bake for 2.5 to 3 hours until the meat starts pulling back from the bones and feels tender.
  7. While ribs bake, prepare the sticky glaze by whisking apple cider vinegar, ketchup, honey, Worcestershire sauce, Dijon mustard, and liquid smoke (if using) in a saucepan over medium heat. Simmer for about 10 minutes until thickened and glossy, stirring occasionally.
  8. Remove ribs from oven and carefully unwrap. Brush a generous layer of the sticky glaze over both sides of each rack.
  9. Increase oven temperature to 425°F (220°C). Place the glazed ribs back on the baking sheet and bake uncovered for another 15-20 minutes to caramelize the glaze.
  10. Let ribs rest for 10 minutes before slicing to allow juices to redistribute.

Notes

Remove the silver skin membrane for tenderness. Cook ribs low and slow at 275°F to break down connective tissue without drying out. Wrap ribs tightly in foil to lock in moisture. Apply glaze near the end to avoid burning sugars. Let ribs rest before slicing. If glaze thickens too much, thin with water or apple cider vinegar. For extra smoky flavor, finish ribs on a grill for 5 minutes instead of oven broil step. Use gluten-free Worcestershire sauce for gluten-free option.

Nutrition

Keywords: BBQ ribs, fall-off-the-bone ribs, sticky glaze, pork ribs, barbecue, easy ribs recipe, oven-baked ribs, family dinner, potluck recipe

Find it online: https://lucydishes.com/tender-fall-off-the-bone-bbq-ribs-recipe-easy-sticky-glaze-for-perfect-fall-flavor/