Traditional recipes

Sweet and sticky BBQ ribs recipe

Sweet and sticky BBQ ribs recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork

What every rib aficionado is looking for! Ribs are simmered in a sweet mixture of orange juice, pineapple juice, soy sauce and wine before being glazed and finished on the barbecue.

Washington, United States

4 people made this

IngredientsMakes: 2 racks of ribs

  • 1L orange juice
  • 1L pineapple juice
  • 60ml soy sauce
  • 60ml Asian Shaoxing wine (or substitute with white wine)
  • 10cm piece root ginger
  • 10 cloves garlic
  • 2 racks ribs
  • 125ml BBQ sauce

MethodPrep:10min ›Cook:50min ›Ready in:1hr

  1. To a large saucepan combine the orange juice, pineapple juice, soy sauce and wine, and bring to the boil. While heating slice the ginger and peel and halve all the garlic cloves, then add to the liquid. Ginger and garlic is best kept chunky so it doesn't get bitty and stick to the ribs, yet still imparts its flavour.
  2. Remove the rib membrane and trim any bits. If the saucepan can't fit the whole rack of ribs cut in half or thirds as required. Add ribs to the pan when at a rolling boil. When it returns to the boil lower to a gentle simmer. Rotate ribs occasionally to make sure none stick to the bottom.
  3. Simmer covered for 30 to 40 minutes. When the ribs have pulled back about 1cm, leaving the rib bone exposed, they are probably done. Check to see if it is cooked to your liking, if you want it 'fall-off-the-bone' you will need to cook it longer.
  4. Preheat your BBQ to medium high heat. While heating combine the BBQ sauce with 125ml of the strained rib-poaching liquid.
  5. Coat the ribs with the BBQ sauce mixture (painting with a food brush works well), then finish cooking on the BBQ until a good glaze or sauce layer is adhered to the ribs and caramelised to your liking. The ribs are cooked by this point so it is all about getting the finish you want. The juices mean there is a high sugar content so if left unattended the sauce could quickly burn. This stage takes only about 6 to 10 minutes.


Sweet and sticky BBQ ribs

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

Sticky Asian Ribs (in the OVEN) Recipe

We love good BBQ, and these Sticky Asian Ribs are no exception. They’re cooked in a sweet rub, then topped with a salty (and every so slightly spicy) sauce that caramelizes when you finish them off under the broiler or grill.

We took the sauce from our super popular Sticky Chicken Wings and added it to these baby back ribs for a winning combination.

These will make the perfect addition to your next get together – whether it’s a potluck, bbq, or the big game.

Sweet & Sticky BBQ Ribs

t’s really easy to get the low and slow smokehouse flavors of these Sweet & Sticky BBQ Ribs at home. With a spice rub, some time, and BBQ sauce, you will be devouring the best ribs in town.

  • 1 rack St. Louis or baby back ribs
  • 3 ounces spice rub, recipe below
  • 4 ounces of lager style beer
  • 1 tbsp worcestershire sauce
  • 1 tbsp white vinegar
  • 1 tsp liquid smoke
  • BBQ sauce, store bought or homemade
  • Kosher salt
  • 2 1/2 tbsp finely ground coffee
  • 2 tbsp ancho chile powder
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 2 tbsp soft brown sugar
  • 1 tbsp thyme
  • 1/4 tsp cayenne pepper
  1. Combine all ingredients in a large bowl and mix to combine.
  2. Store rub in an air tight container. Rub will have peak flavor for 6 months.
  1. Spread a generous amount of rub on each side of the ribs along with a good pinch of kosher salt, marinate at least 1 hour, preferably overnight.
  2. Pre-heat oven to 235 degrees. In a measuring cup, combine the beer, worcestershire sauce, vinegar, and liquid smoke mix and set aside.
  3. Place ribs, meaty side up, on a double lined tin foil sheet and seal up all but one end. Pour the beer mixture into the open end of the foil, make sure it distributes to the bottom, seal the tin foil, and put on a baking sheet in the oven for 2 1/2 hours.
  4. Take ribs out of the oven and open the foil. Brush on a generous amount of BBQ sauce and put ribs under the broiler for 5-7 minutes until bubbly and sticky. Cut ribs into portions and serve.

This same recipe can be done in the smoker (or over INDIRECT heat on your grill). Just omit liquid smoke. Instead of placing ribs under the broiler, sauce ribs and place back into smoker for at least an additional 30 minutes (leaving them in longer will make them even more tender)


My favorite way to prepare ribs is in the oven, low and slow. This method really allows the flavors to develop and you end up with a melt-in-your-mouth piece of meat, almost like butter. It is incredibly tender.

An important step to make sure the fat of the ribs breaks down while cooking is to score the back of the ribs. This is done by cutting little x’s into the fat. You only want to score the top layer of fat, so do not cut too deep.

After generously seasoning the meat, wrap it tightly in foil to bake. Wrapping it in foil ensures that it will not dry out, resulting in tender, juicy ribs!

The ribs come out tender, flavorful, and juicy!

Not a ribs fan? Come over here so I can feed you delicious ribs that will forever change you! Or, you can just put this mouthwatering BBQ sauce on shredded chicken or pulled pork! The sky is the limit with this BBQ sauce!

To make easy, shredded chicken for BBQ chicken sliders. Add 3lbs fresh chicken (breast or thighs) to the Instant Pot. Add 1/2 TBS salt and 3 cups chicken stock. Make sure the chicken is submerged in the liquid. Lock the IP lid and move valve to “Sealing.” Press “Poultry” button on IP. I allow for the pressure to naturally release for about 5 minutes. Move valve to “Venting.” Place chicken in a large bowl and shred with two forks (or shred chicken in the KitchenAid mixer using the paddle attachment. You will want to do this in batches). Pour BBQ sauce over shredded chicken. Serve on rolls or buns or sweet potato sliders.

Recipe Summary

  • 2 (2 pound) slabs baby back pork ribs
  • coarsely ground black pepper
  • 1 tablespoon ground red chile pepper
  • 2 ¼ tablespoons vegetable oil
  • ½ cup minced onion
  • 1 ½ cups water
  • ½ cup tomato paste
  • ½ cup white vinegar
  • ½ cup brown sugar
  • 2 ½ tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons salt
  • ¼ teaspoon coarsely ground black pepper
  • 1 ¼ teaspoons liquid smoke flavoring
  • 2 teaspoons whiskey
  • 2 teaspoons garlic powder
  • ¼ teaspoon paprika
  • ½ teaspoon onion powder
  • 1 tablespoon dark molasses
  • ½ tablespoon ground red chile pepper

Preheat oven to 300 degree F (150 degrees C).

Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.

Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.

Preheat an outdoor grill for high heat.

Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

Related Video

Ya'll should try this. It's really good and easy to prepare.

This is really a delicious receipe, meat fall off the bone & not greasy. I slow cooked ribs in the stock until all liquid evaporated, then I added the remaining vege. to the overall sauce for basting. I trashed any leftover sauce after my husband used for basting, next time I would save it & use it as pasta sauce. My kids loved it so much, and they wanted me to double it next time. Won't be long before cooking this one again.

These are delicious - classic sweet and sour ribs.

Still making this recipe. Adding molassas makes a big difference. Still gets rave reviews!

First time I ever made a BBQ sauce.. came out GREAT. With an added touch I soaked the 1 rack of ribs in 4 bottles of Corona Beer over night. Everyone loved them. they want another BBQ This weekend.

I followed the recipe to prepare the ribs (the boiling part) and used my own sauce. The main improvement I add to the recipe is smoking the ribs with hickory for about 1 1/2 -2 hours on indirect cooking. Now it's real BBQ and not just grilled meat with sauce. The boiling insures tenderness and saves a few hours of time on the grill.

This recipe would work well with any decent bbq sauce. I used a combo of Sweet Baby Ray's and some thai chile dipping sauce. After the ribs had simmered for an hour -- I agree onion, celery, etc. not necessary -- I let them sit in the braising liquid for a while, then let marinate in the sauce for about 20 minutes while I heated my gas grill. I turned off one of the burners and grilled on low indirect heat for about 20 min., turning a couple of times. MMMMmmmm. The beefy flavor really shines through.

I have never made or eaten beef ribs before and probably won't again. The meat was very tender but fatty and difficult to get the meat from the bones. The barbecue sauce was just okay - the ketchup really is the stand-out flavor:(. Not a repeat in our house.

An excellent recipe, and works equally well with pork ribs. Given the intensity of the barbeque and sauce flavors, I don't think the addition of the onion, peppercorn and celery to the boiling of the ribs adds anything discernable, however.

I won't rate as I didn't really follow the recipe other than to cook the ribs following the recipe and add some pineapple juice to our standard chili sauce/ketchup/lemon pork rib sauce. Good, but I'm definitely more of a fan of pork ribs. Beef ribs - even the back one's that my husband found on sale just have too much connective tissue for me. Even with the pre-cooking and grilling the substance near the bone was tough and chewy.

Have made it twice this month. The only thing changed was to substitute 8 oz of orange juice and a few drops of molasses instead of the pineapple. Fabulous.

hands down best rib recipe. family/friend favorite, make it every year! so easy and soooooooo good.

This worked out great for me, as it was my very first attempt at BBQ ribs. I made some changes that I think are necessary to tell: I used short ribs instead of back ribs, browned on the stove top, then added water and veggies. After bringing the mixture to a boil, I transferred, covered, to a 325 degree oven and simmered for an hour. I grilled the next day with sauce and they were delicious and tender. I also used the sauce on a couple of chicken breasts for the non- beef-eaters.

This was amazing. I could not keep people away from it.

Absolutely wonderful! This sauce rivals that of Twin Anchors, the great Chicago rib joint.

Awesome recipe! I have never cooked ribs before, but this is now an entry in our family favorite recipes. I changed the sauce a little bit by adding some molasses and some different spices, I also added chopped garlic with the celery and carrots.

So good! I only had time to marinade chicken and flank steak for 3 hours and yet, the sauce permeated the meat. I didn't do the boiling, onion, celery and carrots part, just used the marinade. Again, everyone raved.

I have made this recipe many times over the years. The first time I made it I did not have enough ketchup so I used molasses to make up the difference and it was incredible. I now use about half ketchup and half molasses (sometimes more molasses than ketchup) and always get rave reviews!

I wasn't a big fan. Even my kid didn't like it. It was also a bit of work, after all. I think I'll stick to just simple marinades.

Made this on two separate occassions and received compliments both times. Added a couple of dashes of hot sauce to the glaze which worked well.

Made these for a BBQ last night and they went over very well with the entire crowd. The sauce is delicious.

Very very very very very good! I made this for a bbq for some french friends, and they adored it. Served it with a potato salad and corn on the cob. I didn't use beef though, I used pork, and as I don't have a grill, I cooked it in the oven for about 45 minutes, and then broiled it on high for about 6 minutes. Turned out perfectly. Will definitely do it again.

I hardly ever give 4 forks but this dish deserves each one of ɾm. I have made this now several times and each time it is superb. Yes, it makes a lot of sauce, but then you can use it for other things (it keeps a long time in the fridge, too!) We found boneless ribs (sounds like an oxymoron, no?) at Costco and although I was leary, I used them and WOW, they were so tender. And it's nice not to have to worry about the rib when you're eating from a plate on your lap. So, don't be afraid fo those boneless "ribs" they have at Costco. And make this dish - it's SO GOOD!

My husband loves beef back ribs and this recipe was delicious. I highly recommend it. Instead of using the BBQ, after boiling ribs for about 45 minutes we baked them in the oven at 500 degrees F for about 15 minutes on convection, then lowered the temperature to 375 degrees for another 20 minutes. Worked beautifully - the meat was moist and the sauce was sticky - carmalized, Iɽ say. Very nice alternative to rib roast or pork back ribs.

I substituted 3 bottles of chili sauce for 3 cups of ketchup. This has become one of the favorites of the summer.

Sticky BBQ Ribs Recipe

Chef JJ’s sticky icky ribs give off a delicious smoky flavor without the need for a grill.


  • 1 rack pork spare ribs
  • ⅓ cup all-natural peanut butter, melted
  • ½ cup of gluten-free soy sauce
  • 3 tablespoons tomato paste mixed with ¼ cup water
  • 3 tablespoons light brown sugar
  • ¼ cup sweet Thai chili sauce
  • 2 tablespoons rice vinegar/ apple cider vinegar or malt vinegar
  • 2 teaspoons Thai green curry paste
  • 1 ½ tablespoon smoked paprika
  • Basil for garnish optional


Preheat the oven to 300 degrees. Remove the membrane layer from the backside of the ribs and discard. Season each side of the ribs with kosher salt. Mix soy sauce, tomato paste mixture, light brown sugar, sweet Thai chili sauce, rice vinegar, Thai green chili, and smoked paprika in a bowl and pour in the melted peanut butter. Whisk until smooth. Brush half of the BBQ sauce on each side of the ribs and place in the oven covered. Bake for about 3 hours. In the last 10- 15 minutes of baking take the ribs out, pour on the other half of the BBQ sauce, and bake with foil off. The ribs should be very sticky when done. Once cooled slightly, cut into individual pieces.

Sweet and Sticky Slow-Cooked Short Ribs

Like your meat? Then you’ll love these sticky short ribs!

Slow cooked until the meat is falling off the bone, then pan fried to crisp up the edges and given a sticky coating right at the last minute.

It’s a technique I first used for my Chinese pork belly (which is the most popular recipe on the blog) and I’ve been using it ever since. It works best for meats that are fatty and/or a little on the tough side, and it turns a cheap piece of meat into something amazing!

The slow cooking process makes the meat melt-in-the-mouth, and most of the fat renders away. Any fat that’s left, is soon crisped up during the second stage.

These ribs are soooo meaty.

I don’t often buy short ribs – mainly because they don’t often sell them in the supermarkets where I live in the UK, so it means a trip to the farm shop to source some.

Of course, once I’m in a farm shop, I then proceed to spend an absolute fortune on all the gorgeous produce. Shiny polished apples, carrots with the green tops still on, smoked garlic, homemade giant meringues and the best cuts of meat. I want them all!!

The ribs are the best though!

If you can’t manage to eat all the meat, chop it up and freeze it, then add to fried rice (so good! Just remember to defrost and fry until hot before adding to the rice).

I save the bones too – so I can use to makes stocks and soups.

In fact I used the leftover bones from these ribs as part of my three-bone soup that I’ll be putting up on the blog very soon (beef, lamb and chicken bones – sounds a little unusual, but it’s very tasty).

Sticky Sweet Chinese Ribs

Sticky Sweet Chinese Ribs! Delicious sticky Asian ribs. Great as an appetizer, party food or part of a Chinese Dinner. Very easy to make too!

Sticky Sweet Chinese Ribs! Delicious sticky Asian ribs. Great as an appetizer, party food, or part of a Chinese Dinner. Very easy to make too! Oh my goodness, I really love this recipe! The flavors are simply out of this world.

You get the sweetness from the sugars, in contrast with a little salty from the soy sauce, and a background peppery hint with a 'bite' of ginger. When all these flavors come together, you end up with a plate of sticky sticky. yes, they are sticky! spare ribs.

These sticky sweet Chinese ribs are incredibly easy to make and can be served as a starter, or a dish as part of a party, say a buffet, or as one of the dishes for a Chinese banquet. You can also prepare these a day ahead, and leave to marinade overnight, and pop in the oven just before you're ready to serve.

For this recipe, I've baked them in the oven. You can, of course, use your grill/bbq or air fryer. Whichever suits you! Another tip is if you want to make ahead, you can prepare everything and put the ribs in the marinade in a sealed freezer bag and get out to defrost when you need them.

This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.

I have used a variety of ingredients for the marinade which are popular in many oriental dishes, for example, Palm Sugar, often used in Thai desserts, Chinese rice wine, Maggi, or soy sauce and so on. You can also choose to add some chilli peppers to this recipe if you want to spice it up.

The combination of these ingredients makes for a very tasty, delicious marinade, and can be used not only for ribs but also for chicken wings, drumsticks etc.

So let's get straight to the recipe and see how we make our sticky sweet Chinese ribs. So delicious! Please enjoy!

Sweet & Sticky Chinese BBQ Ribs – It’s Finger Licking’ Good!

Chinese BBQ meats are some of our favourite foods. It brings back nostalgic memories of our childhood. We loved it so much that BBQ pork was the first episode we’ve ever filmed. We’ve followed that up with cantonese duck, crispy pork belly, and soy sauce chicken (although it’s not a BBQ meat, but it counts!). It’s not often that we get Chinese BBQ ribs though, not sure why (probably because bones add to the weight haha). The other day we picked up some prepacked BBQ meat from the local Chinese grocery store, and it just so happened that there were BBQ ribs in there. They were not all that great, partly because they have probably been sitting there for a while, but they became the inspiration for this sous vide ribs recipe.

We’ve done sous vide ribs in the past with the smoker, but these ribs were going to have that “Asian flair”. As a base, we used our char siu recipe to marinate the ribs. We went a bit heavier on the sugar, using honey instead of maltose. We bagged up the ribs with just enough marinade to cover the meat. We found that adding a lot of marinade didn’t help in getting the flavour through, it was also much more difficult to finish the meat so we kept most of the marinade aside for the finishing step.

The layers of honey is going to create a beautiful sticky and sweet glaze.

We sous vide these ribs at 165F (74C) for 4 hours. This part is very subjective, you can choose whatever heat and time you prefer. Our temperature and time combination gives you tender rib meat with a good bite. It’s not the falling off the bone type here. Actually, I’m not really sure the fall off the bone style works in this situation but, who am I to judge, cook them however you like. Also, we used spare ribs in our recipe because they’re less expensive than baby back, but you can use either one.

Do a quick chill of the ribs in some ice water, pat them dry, brush a layer of the marinade/glaze all over, then it’s off to get these ribs on the BBQ to finish. We did quite a few layers here. We set it on the BBQ, allow the glaze to dry then add a new layer. Do this a bunch of times and you’ll have some AMAZING tasting Chinese BBQ ribs. They are lacquered in layers of sweet and sticky honey, five spice and char siu flavor. Oh …You’re probably going to want to make more than the half rack we did … they go down fast!

You don’t wanna mess with Carmen when she’s having Chinese BBQ ribs!

For the ribs:

Place ribs in a roasting pan. Add 4 bottles of ginger ale, salt and enough water to barely cover ribs. Cover tightly with aluminum foil and place in oven to cook for 2-3 hours (until ribs are tender and cooked through), turning the ribs halfway through.

For the sauce:

Combine the soy sauce, ketchup, brown sugar, sweet chili sauce and 1 cup of ginger ale in a small pot. Cook until thickened.

To finish and serve:

Once ribs are cooked, drain liquid from pan. Heat up a grill or grill pan and char ribs for color while basting with sauce. Turn oven to broil and place ribs on a sheet tray. Brush with more sauce and place in the oven for 10 minutes. Once done, remove from oven, cut ribs, and serve.


  1. Grover

    In my opinion, you are wrong. Email me at PM, we will discuss.

  2. Karsten

    Willingly I accept. In my opinion, it is actual, I will take part in discussion. Together we can come to a right answer. I am assured.

  3. Nale

    I hope, you will find the correct decision.

  4. Fenriran

    On your place I would address for the help in search engines.

  5. JoJobei

    You are wrong. I can defend my position. Email me at PM.

  6. Trumble

    this is what children under 16 should see

Write a message