Sticky Oven Ribs Recipe

Name: Sticky Oven Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BRAISE; 2 racks meaty pork back ribs, together about; 4 to 5 lbs (2 to 2.2 kg); 1 cup (250 mL) chicken broth or stock; RUB; 1 tbsp (15 mL) onion powder; 2 tsp (10 mL) each of paprika and garlic powder; 1 to 2 tsp (5 to 10 mL) cayenne; 1 tsp (5 mL) freshly ground black pepper; 1 tsp (5 mL) salt; SLATHER; 1/2 cup (125 mL) fancy molasses; 1/2 cup (125 mL) ketchup; 2 large garlic cloves, minced; 11/2 tsp (7 mL) Dijon mustard; 1 tbsp (15 mL) cider vinegar

Servings: persons

BRAISE
2 racks meaty pork back ribs, together about
4 to 5 lbs (2 to 2.2 kg)
1 cup (250 mL) chicken broth or stock
RUB
1 tbsp (15 mL) onion powder
2 tsp (10 mL) each of paprika and garlic powder
1 to 2 tsp (5 to 10 mL) cayenne
1 tsp (5 mL) freshly ground black pepper
1 tsp (5 mL) salt
SLATHER
1/2 cup (125 mL) fancy molasses
1/2 cup (125 mL) ketchup
2 large garlic cloves, minced
11/2 tsp (7 mL) Dijon mustard
1 tbsp (15 mL) cider vinegar

1
1. Arrange rack to centre; preheat oven to 375u00b0F (190u00b0C).
2
2. Cut racks into sections, usually halves, to fit in a single layer in a 10 x 15-inch (4-L) dish or large roasting pan or oven-broiling pan bottom. Arrange meaty-side down. Pour broth over ribs; snugly cover dish with aluminum foil. Bake 1 hour.
3
3. Remove ribs from pan to cool; drain off all pan juices. Ribs can be made ahead to this point, covered and promptly refrigerated for up to 2 days. (Save strained juices, covered in refrigerator or freezer. Use to add excellent flavour to roast pork gravy, spaghetti sauce or lentil soup.)
4
4. Line a large baking pan (with sides) with foil for easy cleanup. Increase oven temperature to 425u00b0F (220u00b0C).
5
5. Stir rub ingredients together. Dry ribs with paper towels. Sprinkle and press spices into meaty areas, putting only a slight amount on the bony side. Now turn bony-side up to easily cut into single ribs.
6
6. Prop meaty-side-up single ribs against each other in foil-lined pan. Bake uncovered for 30 to 35 minutes (15 to 20 minutes longer if ribs have been refrigerated) or until sizzling and browned. Drain fat from pan.
7
7. Meanwhile, stir molasses with ketchup, garlic, mustard and vinegar. Slather meaty tops with a third of sauce. Bake ribs, uncovered, for 5 minutes. Then turn ribs on side and baste again; bake 5 minutes. Finally turn ribs to other side and baste with remaining sauce; bake 5 minutes or until glazed.
8
8. Pile onto a heated platter.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: BRAISE, 2 racks meaty pork back ribs, together about, 4 to 5 lbs (2 to 2.2 kg), 1 cup (250 mL) chicken broth or stock, and more.

Yes, Sticky Oven Ribs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sticky Oven Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions