Oven Baked Ribs in a Sticky BBQ Glaze

Oven baked ribs marinated overnight in a dry rub before being roasted to perfection in a sticky BBQ glaze, the perfect finger-licking treat!

The ribs are slow-cooked at a low temperature to tenderise the connective tissue and then given an hour at a really high heat to develop that delicious bark.

Slow Roasted Barbecue Ribs

I love ribs and cook them all of the time; they are my idea of perfect finger food.

These oven-baked barbecue ribs with a sticky BBQ glaze join other recipes that include slow cooker char siu ribs, Korean gochujang ribs, stunning smoked BBQ ribs, apple glazed Instant Pot ribs, sticky lamb spare ribs and even glazed bacon ribs.

Despite a long cooking time, they are incredibly easy to make and require no kitchen skills whatsoever.

Both the dry rub and the glaze involve nothing more than mixing together some ingredients.

As for the cooking, you do nothing for 4 hours. Other than put your feet up and drink in that delicious aroma!

For the final hour, you do need to get up and baste the ribs every 15-20 minutes, but it is hardly challenging.

Frequently Asked Questions

Do I have to remove the membrane?

No, it is not essential!

Those who say keep the membrane say that it helps with fat retention and leads to juicier ribs. Those who say remove the membrane say that you get more flavour from glazes and rubs.

I fall into the latter category, but there is no definitive answer.

What is black treacle?

Treacle is a by-product of the sugar refining process. It is a dark, bittersweet, viscous fluid that is superb at giving a rich sweetness and body to BBQ marinades.

If you are in the US, you can substitute this for blackstrap molasses.

Do I have to leave the dry rub overnight?

To get a real deep flavour on the ribs, yes. However, if you are pushed, you can reduce it to 1 hour, but the flavour will not be anywhere near as punchy.

Can I cook these ribs any quicker?

I have a technique for cooking ribs in a pressure cooker and then finishing them off in the oven. It is my Chinese spare rib recipe, and you could use a similar technique.

You would need to separate the ribs and marinate them in the dry rub overnight. Then coat in the sauce and pressure cook with a little water in the base of the pot for 20 minutes.

Finally, give them another coat of sauce and blast them in a fiercely hot oven for 12-15 minutes.

Serving Suggestions

I like to serve these oven-baked BBQ ribs with some tatties and a side salad.

Usually, my choice would be air fryer potato wedges, they are simple to cook and using the air fryer eliminates any timing clashes with cooking the ribs.

However, as these ribs get an overnight marinade, you have plenty of time to plan. So you could make these superb crispy fried polenta chips!

On the salad front, you could opt for a simple green or even a bagged salad.

This spicy mango salad with rocket provides a wonderfully refreshing and zingy side.

Another wonderful option would be a slaw of some description.

This simple no mayo coleslaw would be perfect as it is light and crisp. You could also try this leek slaw, it is wonderfully original and delicious.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Oven.
• Mixing/prep bowls.
• Baking tray and rack.
• Measuring spoons.
• Pastry brush.
• Tin foil.