Fall-off-the-bone Sticky Ribs (Oven Recipe for Two)

Sticky, sweet, fall-off-the-bone ribs-no grill, no smoker, no crowd required. These oven-baked sticky ribs make the perfect dinner for two and are finished under the broiler for that irresistible, finger-licking glaze. Grab the paper towels and read on.

Sticky Ribs Are Meant to Be Shared

The title says it all. A perfect rib should be sticky and sweet, with meat so tender it practically sighs and slips off the bone. These fall-off-the-bone sticky ribs are baked low and slow in the oven, rubbed with warm spices, then brushed with barbecue sauce and popped under the broiler until glossy and caramelized.

This is the perfect dinner for two-but only if it's someone you actually like. Eating ribs is not dainty. It's messy, a little caveman-like, and exactly the kind of meal that loosens conversation and guarantees a good time. My advice? Put a giant roll of paper towels right in the center of the table-or a stack of handy wipes-and lean into it.

If oven dinners like this are your thing, don't miss my Jewish friend's mother's Passover brisket-slow-baked, deeply comforting, and nearly hands-off-or my slow cooker pulled pork BBQ sliders made in the crockpot, complete with tips for making a small batch in a big slow cooker without overcooking the chicken.

How to Make Fall-Off-the-Bone Sticky Ribs in the Oven

I'll walk you through this as if we're standing side-by-side in the kitchen.

Step 1: Make the BBQ Sauce

Start here so the flavors have time to mingle.

In a small saucepan, combine:

• Ketchup
• Brown sugar
• Molasses
• Apple cider vinegar
• Hot sauce
• Dijon mustard
• Worcestershire sauce
• Minced garlic

Bring to a gentle simmer and cook for about 5 minutes, until fragrant and slightly thickened. Let it cool, then transfer to a small heat-safe pitcher or jar. Cover and refrigerate until you're ready to finish the ribs. See recipe card for measurements.

Step 2: BBQ Ribs Dry Rub

In a small bowl, whisk together:

• Brown sugar
• Ground cumin
• Smoked paprika
• Ground coriander
• Garlic granules
• Kosher salt

This dry rub is warm, smoky, and just sweet enough to build flavor without burning. See recipe card for measurements.

Step 3: Prep the Ribs

Set your oven to 350°F. This steady temperature is what gives you that fall-off-the-bone tenderness.

Lay out two large sheets of heavy-duty foil and fasten them together by folding the seams. Place the foil diagonally across a baking sheet-this is the only way a full rack of ribs will fit properly.

Place the ribs on the foil and generously rub the spice mixture on both sides, really pressing it in.

Step 4: Seal and Bake Low & Slow

Wrap the ribs tightly in the foil, sealing all the edges so steam stays trapped inside.

Slide the baking sheet into the oven and bake for 2 hours. No peeking. This is where the magic happens.

Step 5: How to Make Ribs Sticky

When the ribs are done baking, reheat the BBQ sauce in the microwave in 30-second bursts until hot.

Remove the ribs from the oven and switch the oven to broil, placing the rack about 6 inches from the heating element.

Carefully open the foil packet to expose the ribs. Broil for 3-5 minutes, just until the surface starts to char slightly.

Brush the ribs generously with BBQ sauce on both sides. Return them to the oven and flip once to set the sauce quickly-about 2 minutes total. Watch closely. Sticky is good. Burnt is not.

Cut into individual ribs, transfer to a platter, and brush with more sauce as needed.

Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to Our Table 4 2 for even more cooking for two recipes and tips.

What to Serve with Sticky Ribs

Keep the sides easy-you've already won dinner.

• Easy Coleslaw - About 30 minutes before you want to serve the ribs, grab 1 bag of ready-to-mix coleslaw blend and 1 jar of refrigerated coleslaw dressing. Toss and chill as you finish the ribs.
• Cornbread - This is perfect with ribs. Here is my sweet buttermilk cornbread recipe.
• Quick Twice-Baked Potatoes - As the ribs bake, pop 2 russet potatoes into the oven, alongside the ribs. Bake until tender about 45 minutes. Cut a thick slice off the top of each potato. Carefully scoop out the pulp and place in mixing bowl. Add 1 tablespoon butter, ½ tablespoon mayonnaise, ¼ cup grated cheddar, ½ cup sour cream, a pinch of sea salt and fresh ground pepper. Mix thoroughly until combined, taste and adjust seasoning as needed. Divide mix between potatoes skins. Sprinkle the top with extra grated cheese and bake at 400 degrees F for 20-25 minutes.

Related

Looking for other recipes like this? Try these:

Now shipping!

my new cookbook is here!

Celebrate the joy of heirloom cooking with 130 recipes that reimagine family favorites for today's smaller table.

Get your copy, today!