#ribglaze

These Sticky Finger-Lickin' Ribs are going to blow your taste buds away. You'll want to lick your fingers clean after tasting the sweet and savory glaze with a hint of smoke.

Ingredients: 2 racks of baby back ribs. 1 cup brown sugar. 1/2 cup honey. 1/2 cup soy sauce. 1/4 cup apple cider vinegar. 3 cloves garlic, minced. 1 teaspoon ginger, grated. 1 teaspoon smoked paprika. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper. 1/4 cup ketchup. 2 tablespoons Dijon mustard. 2 tablespoons Worcestershire sauce. 2 tablespoons vegetable oil.

Instructions: Prepare the oven by heating it up to 300F 150C. Take the membrane off of the back of the ribs. Put garlic, ginger, smoked paprika, black pepper, cayenne pepper, soy sauce, and apple cider vinegar in a saucepan. Add brown sugar and honey. Over medium heat, bring to a simmer and stir until the sugar is gone. Take the sauce off the heat and let it cool down. Salt and pepper the ribs and put them on a large baking sheet. Brush them with vegetable oil. Put the ribs in an oven that has already been heated up and baste them with sauce every 30 minutes for 2.5 hours. Put ketchup, Dijon mustard, and Worcestershire sauce in a bowl and mix them together. During the last 30 minutes of baking, brush this mixture on the ribs. For the last 15 minutes, raise the oven temperature to 400F 200C to make the sauce caramelize and the glaze stick together. After taking the ribs out of the oven, let them rest for a few minutes. Finally, cut them into pieces. Enjoy the sticky ribs with extra sauce on the side.

Prep Time: 20 minutes

Cook Time: 180 minutes

If you're craving barbecue, Glynn Purnell's sweet and spicy sticky ribs are the perfect way to satisfy your hunger. These ribs are grilled to perfection, making a sticky glaze that brings out the rich flavor of the meat. They are the perfect balance of sweet and spicy.

Ingredients: 2 racks of baby back ribs. 1 cup brown sugar. 1/2 cup honey. 1/4 cup soy sauce. 2 tablespoons Dijon mustard. 2 tablespoons apple cider vinegar. 1 tablespoon smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon chili powder. 1/2 teaspoon cayenne pepper. Salt and black pepper to taste. Sesame seeds and chopped green onions for garnish.

Instructions: Warm up the grill over medium-high heat. Soy sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper, salt, and black pepper should all be mixed together in a bowl to make the marinade. Put the rib racks in a large plastic bag that can be closed again or a shallow dish. Pour half of the marinade over the ribs. Put the dish or bag in the fridge and seal it up. Let it sit there for at least two hours, or better yet, overnight. Take the ribs out of the sauce and let them cool down at room temperature. Save the rest of the marinade to use as a basting sauce. For about 30 to 40 minutes, grill the ribs over indirect heat, basting them with the marinade you saved every 10 minutes, until they are caramelized and cooked to your liking. Add chopped green onions and sesame seeds to the ribs to make them look nice. Enjoy the hot sticky ribs that are sweet and spicy.

Prep Time: 20 minutes

Cook Time: 40 minutes

These Sticky Finger-Lickin' Ribs are going to blow your taste buds away. You'll want to lick your fingers clean after tasting the sweet and savory glaze with a hint of smoke.

Ingredients: 2 racks of baby back ribs. 1 cup brown sugar. 1/2 cup honey. 1/2 cup soy sauce. 1/4 cup apple cider vinegar. 3 cloves garlic, minced. 1 teaspoon ginger, grated. 1 teaspoon smoked paprika. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper. 1/4 cup ketchup. 2 tablespoons Dijon mustard. 2 tablespoons Worcestershire sauce. 2 tablespoons vegetable oil.

Instructions: Prepare the oven by heating it up to 300F 150C. Take the membrane off of the back of the ribs. Put garlic, ginger, smoked paprika, black pepper, cayenne pepper, soy sauce, and apple cider vinegar in a saucepan. Add brown sugar and honey. Over medium heat, bring to a simmer and stir until the sugar is gone. Take the sauce off the heat and let it cool down. Salt and pepper the ribs and put them on a large baking sheet. Brush them with vegetable oil. Put the ribs in an oven that has already been heated up and baste them with sauce every 30 minutes for 2.5 hours. Put ketchup, Dijon mustard, and Worcestershire sauce in a bowl and mix them together. During the last 30 minutes of baking, brush this mixture on the ribs. For the last 15 minutes, raise the oven temperature to 400F 200C to make the sauce caramelize and the glaze stick together. After taking the ribs out of the oven, let them rest for a few minutes. Finally, cut them into pieces. Enjoy the sticky ribs with extra sauce on the side.

Prep Time: 20 minutes

Cook Time: 180 minutes

These Sticky Finger-Lickin' Ribs are going to blow your taste buds away. You'll want to lick your fingers clean after tasting the sweet and savory glaze with a hint of smoke.

Ingredients: 2 racks of baby back ribs. 1 cup brown sugar. 1/2 cup honey. 1/2 cup soy sauce. 1/4 cup apple cider vinegar. 3 cloves garlic, minced. 1 teaspoon ginger, grated. 1 teaspoon smoked paprika. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper. 1/4 cup ketchup. 2 tablespoons Dijon mustard. 2 tablespoons Worcestershire sauce. 2 tablespoons vegetable oil.

Instructions: Prepare the oven by heating it up to 300F 150C. Take the membrane off of the back of the ribs. Put garlic, ginger, smoked paprika, black pepper, cayenne pepper, soy sauce, and apple cider vinegar in a saucepan. Add brown sugar and honey. Over medium heat, bring to a simmer and stir until the sugar is gone. Take the sauce off the heat and let it cool down. Salt and pepper the ribs and put them on a large baking sheet. Brush them with vegetable oil. Put the ribs in an oven that has already been heated up and baste them with sauce every 30 minutes for 2.5 hours. Put ketchup, Dijon mustard, and Worcestershire sauce in a bowl and mix them together. During the last 30 minutes of baking, brush this mixture on the ribs. For the last 15 minutes, raise the oven temperature to 400F 200C to make the sauce caramelize and the glaze stick together. After taking the ribs out of the oven, let them rest for a few minutes. Finally, cut them into pieces. Enjoy the sticky ribs with extra sauce on the side.

Prep Time: 20 minutes

Cook Time: 180 minutes

There are tasty, tender baby back ribs with a sweet and savory rub that are glazed with a tangy BBQ sauce. The best barbecue experience ever!

Ingredients: 2 racks of baby back ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon black pepper. 1 tablespoon salt. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1 cup BBQ sauce. 1/4 cup apple cider vinegar.

Instructions: Get your smoker or grill hot, about 225F 107C. Take off the membrane from the back of the ribs so that the flavor can soak in better. To make the rub, put brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper in a bowl and mix them together. Spread the spice mix out on both sides of the ribs. Put the ribs on the grill or smoker and cook them at a steady temperature for three hours. To baste, mix BBQ sauce and apple cider vinegar together in a bowl. Once the three hours are up, baste the ribs with the sauce mixture and cook for one more hour. Every 30 minutes, bast the ribs again until they are soft and have a nice crust. Give the ribs a 10-minute break after taking them off the grill, then cut them up and serve. Have fun eating your tender and tasty Righteous Ribs!

Prep Time: 20 minutes

Cook Time: 4 minutes

Savor the flavor of expertly smoked baby back ribs paired with a tart and sweet glaze.

Ingredients: 3 racks of baby back ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 2 tablespoons kosher salt. 1 tablespoon black pepper. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1/2 cup apple cider vinegar. 1/4 cup yellow mustard. 1/4 cup honey. Smoking wood chunks preferably hickory or apple.

Instructions: The membrane behind the ribs should be removed. To make the dry rub, combine the brown sugar, paprika, kosher salt, black pepper, onion powder, garlic powder, and cayenne pepper in a bowl. Give the ribs a thorough coat of the dry rub, then allow them to sit for at least thirty minutes. Set your smoker to cook indirectly at 225 degrees Fahrenheit 107 degrees Celsius. To give the charcoal a smoky flavor, add the chunks of smoking wood. After positioning the ribs bone side down on the smoker grates, smoke them for three hours. To make basting sauce, combine honey, mustard, and apple cider vinegar. After three hours, cover the ribs with aluminum foil and bast with the sauce. Continue smoking for two more hours. After removing the wrap, bast the ribs once more, and smoke them for one more hour, or until the internal temperature reaches 195F 90C. Slice and serve the ribs after allowing them to rest for fifteen minutes.

Prep Time: 30 minutes

Cook Time: 360 minutes