These Spicy Sticky Pork Ribs are everything you want in a crowd-pleasing dinner or party dish: tender, saucy, a little sweet, and loaded with bold heat. They’re baked low and slow until they’re fall-apart tender, then slathered in a glossy, homemade sweet-and-spicy glaze before being caramelized under the broiler or on the grill for that irresistible sticky finish.
What Are These Ribs Exactly?
These Spicy Sticky Pork Ribs are oven-baked baby back or St. Louis-style ribs cooked until tender, then brushed in a thick, flavorful glaze and caramelized until sticky and golden. The glaze hits all the right notes — it’s sweet from honey and brown sugar, tangy from vinegar, and spicy from sriracha and red pepper flakes. You can control the heat level, but even the spiciest version keeps people coming back for more.
So, whether you’re making these for a summer cookout, a game day spread, or just a dinner that’ll make everyone lick their fingers clean, this recipe hits the mark. The glaze is rich and layered with BBQ sauce, honey, garlic, sriracha, and just the right touch of soy and vinegar to keep things balanced. These ribs look impressive but are surprisingly simple — and guaranteed to be devoured.
When to Serve
These ribs are the ultimate recipe for:
- Summer barbecues
- Game day parties
- Father’s Day or Fourth of July
- Casual dinner parties
- Make-ahead family meals
- Weekend comfort food
Serve them up with cold drinks and plenty of napkins—they’re messy in the best way possible!
Sticky Rib Board – The Ultimate Rib Night
Want to turn dinner into an experience? Build a Sticky Rib Board and turn these ribs into the centerpiece of a casual backyard feast or game day spread. Think of it like a charcuterie board, but messier (and way more fun).
Here’s what to include:
- Spicy Sticky Pork Ribs, sliced and stacked high in the center
- Grilled mini cornbread rounds or cornbread muffins, halved
- Pickles and pickled jalapeños for a tangy contrast
- Creamy coleslaw or broccoli slaw in small bowls
- Crispy waffle fries or sweet potato wedges
- Fresh veggie sticks (carrot, cucumber, celery)
- Lime wedges for a bright finish
- Dipping sauces like ranch, BBQ, hot honey, or chipotle aioli
Lay it all out on a wooden board or sheet pan lined with parchment, toss on some fresh herbs for color, and let everyone build their own plate. It’s casual, shareable, and always a hit—just don’t forget the napkins!
Why You’ll Love These
- Sticky, saucy, fall-apart ribs with big flavor
- Baked or grilled — no smoker needed
- Easy ingredients you probably already have
- Customizable spice level
- Perfect for feeding a crowd or saving for leftovers
Ingredient Breakdown
Pork Ribs:
Use baby back or St. Louis-style ribs. Baby back are more tender, while St. Louis ribs are meatier and slightly fattier.
Olive Oil:
Helps the dry rub stick and encourages browning.
Salt & Pepper, Garlic Powder, Smoked Paprika, Cayenne:
Forms a simple dry rub to season the ribs before they cook. You can adjust the cayenne to control spice.
For the Glaze:
BBQ Sauce:
Use a thick, sweet-style sauce like Sweet Baby Ray’s as the base.
Honey:
Adds shine and balances out the heat.
Brown Sugar:
Deepens the sweetness and helps the sauce caramelize under heat.
Soy Sauce:
Adds salty umami and cuts the sweetness.
Apple Cider Vinegar:
Brightens up the glaze and balances the bold flavors.
Sriracha or Chili Garlic Sauce:
Brings the heat — use more or less to control the spice level.
Minced Garlic & Ginger:
Adds warmth and depth to the glaze.
Crushed Red Pepper Flakes:
Optional, but they add that extra kick and texture.
Green Onions & Sesame Seeds (Optional):
Garnish for color, crunch, and flavor.
Variations
- Slow Cooker Version: Cook ribs for 6–8 hours on low, then finish under the broiler or on the grill with glaze.
- Grilled Ribs Only: Skip the oven—season and wrap ribs in foil, then grill over low heat for 2.5 hours. Finish uncovered over direct heat with glaze.
- Asian-Inspired: Add a tablespoon of hoisin sauce and a splash of rice vinegar to the glaze.
- Sweeter Ribs: Increase honey to ¾ cup and omit red pepper flakes.
- Super Spicy: Add gochujang, chili crisp, or ghost pepper hot sauce to the glaze.
Troubleshooting
Ribs not tender?
Make sure you’re cooking low and slow (at least 2.5 hours at 300°F) and covering tightly with foil to trap steam.
Glaze too runny?
Simmer it longer before basting or reduce it on the stove after baking.
Too spicy?
Add extra honey or brown sugar to the glaze, and serve with a cooling dip like ranch or a yogurt-based sauce.
Burnt under the broiler?
Keep a close eye and broil only for a few minutes per side. Flip and baste halfway through for even caramelization.
Storage & Serving Tips
To Store:
Let ribs cool fully before transferring to an airtight container. Store in the fridge for up to 4 days.
To Freeze:
Wrap tightly in foil or store in freezer-safe bags. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
To Reheat:
Warm in a 325°F oven, covered with foil, for 10–15 minutes. For a crisp glaze, remove foil for the last 5 minutes.
Serving Ideas:
- Serve with mac and cheese, grilled corn, or potato wedges.
- For something fresh, try with a cucumber salad or vinegar-based slaw.
- Add sliced pickles or pickled red onions for a bright contrast.
- Great over a bed of garlic rice or with baked sweet potatoes on the side.
Make-Ahead & Freezing Tips
- Make Ahead: Cook and glaze ribs, then refrigerate until ready to serve. Reheat in the oven or under the broiler for 5–10 minutes.
- Freeze the Glaze: You can make and freeze the glaze separately to have on hand for future dinners.
- Prep & Freeze Raw: Season ribs, wrap tightly, and freeze uncooked. Thaw before baking and add the glaze as usual.
FAQ – Spicy Sticky Pork Ribs
Can I make these in advance?
Yes! You can cook and glaze them fully, then refrigerate. When ready to serve, broil or reheat in the oven to warm and re-caramelize the glaze.
Can I cook these in the slow cooker instead of the oven?
Definitely. Cook seasoned ribs on LOW for 6–8 hours or HIGH for 4–5 hours, then transfer to a broiler or grill to finish with the glaze.
Do I need to remove the membrane on the ribs?
It’s recommended. The membrane on the back of the ribs can become tough. Use a knife to loosen it and a paper towel to pull it off for best texture.
How do I control the spice level?
Start with less sriracha and cayenne, and taste the glaze as you go. You can always add more, but you can’t take it out once it’s too spicy.
What’s the difference between baby back and St. Louis-style ribs?
Baby back ribs are smaller, leaner, and cook slightly faster. St. Louis ribs are meatier with more fat, which means more flavor, but they take a bit longer to cook.
Can I use store-bought glaze instead?
Yes, but the homemade glaze is super simple and tastes fresher. If you’re in a pinch, mix your favorite BBQ sauce with honey and a splash of hot sauce for a quick fix.
What if I don’t have a broiler?
Grill them for a few minutes per side over medium-high heat, or return to the oven uncovered at 425°F to caramelize the glaze.
Final Thoughts
These Spicy Sticky Pork Ribs are the kind of dish that disappears before you can even get seconds. They’re sweet, spicy, sticky, and totally addictive—and they look like a labor of love without requiring much work at all. Whether you’re grilling for a party or just feeding your family on a weekend, this recipe brings the flavor and the wow factor. So roll up your sleeves and grab the napkins—these ribs are worth every messy bite.
Spicy Pork Ribs
Ingredients
Ingredients:
- 2 racks pork baby back ribs about 4 pounds total
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
For the Sticky Spicy Glaze:
- 1½ cups BBQ sauce your favorite brand
- ⅓ cup honey
- 2 3 tablespoons sriracha adjust to spice preference
- 2 tablespoons soy sauce
- 4 cloves garlic minced
- 1 tablespoon brown sugar optional for extra sweetness
- ½ teaspoon red pepper flakes optional for heat
Instructions
Prep the Ribs:
- Preheat oven to 300°F (150°C). Remove the membrane from the back of the ribs and pat dry with paper towels. Rub ribs with salt, pepper, smoked paprika, and garlic powder.
Wrap and Bake:
- Place each rack of ribs on a large sheet of aluminum foil and wrap tightly. Place on a large baking sheet and bake for 2½ to 3 hours, or until the ribs are tender and cooked through.
Make the Glaze:
- While the ribs are baking, combine all glaze ingredients in a saucepan over medium heat. Simmer for 5–8 minutes until slightly thickened, stirring occasionally. Set aside.
Glaze and Broil or Grill:
- Remove ribs from the oven and carefully unwrap. Brush generously with the spicy sticky glaze.
Broil Method: Preheat broiler to high. Place glazed ribs on a foil-lined baking sheet and broil for 5–7 minutes, flipping and basting once halfway through, until sticky and caramelized.
Grill Method: Heat grill to medium-high. Grill ribs meat-side down for 2–3 minutes per side, brushing with more glaze as they cook.
Rest and Serve:
- Let the ribs rest for 5 minutes, then slice between bones and serve with any remaining glaze or extra BBQ sauce on the side.
- ENJOY!
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Serving Suggestions:
- Pair with creamy coleslaw, grilled corn, or garlic mashed potatoes.
- For a spicy-sweet contrast, serve with pineapple chunks or a mango-cucumber salad.
- Great with cornbread muffins, baked beans, or a simple vinegar-based slaw.
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