Name: Sticky BBQ Ribs with Garlic Bread
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 4
Cuisine: Street Food
Ingredients: 2 racks pork ribs (baby back or St. Louis-style, about 4-5 lbs total); ¼ cup brown sugar; 2 tbsp smoked paprika; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tsp cayenne pepper (optional); 1 tsp salt; 1 tsp black pepper; 1 tbsp olive oil; 1 ½ cups BBQ sauce (store-bought or homemade); 1 French baguette, sliced in half lengthwise; ½ cup unsalted butter, softened; 4 cloves garlic, minced; 2 tbsp fresh parsley, chopped; ½ tsp salt; 1 tbsp olive oil

Savor the ultimate street food experience with tender, sticky BBQ ribs slathered in smoky, sweet sauce, paired with buttery, crispy garlic bread. Perfect for a hearty dinner, this recipe brings bold flavors and comfort to your table, ideal for gatherings or a cozy night in.

Why You’ll Love This Recipe

Get ready to fall in love with this Sticky BBQ Ribs with Garlic Bread recipe! The ribs are fall-off-the-bone tender, coated in a rich, smoky BBQ sauce that’s both sweet and tangy, delivering a burst of flavor in every bite. Paired with golden, buttery garlic bread, this dish transforms your dinner into a street food festival right at home. It’s perfect for sharing with friends and family, or indulging in a satisfying meal that feels like a treat. The combination of juicy ribs and crunchy garlic bread creates a textural delight that’s hard to resist. Plus, the recipe is straightforward, with tips to ensure success, making it approachable for both novice and seasoned cooks. Whether it’s a weekend barbecue or a casual dinner, this dish will leave everyone licking their fingers and asking for seconds!

Recipe Tips and Tricks

Low and Slow: Cook ribs at a low temperature for maximum tenderness; rushing can make them tough.
Foil Wrap: Wrap ribs in foil during baking to lock in moisture, then unwrap to caramelize the sauce.
Rest the Ribs: Let ribs rest for 10 minutes after cooking to redistribute juices for a juicier bite.
Garlic Bread Timing: Prepare garlic bread while ribs rest to ensure it’s hot and crispy when served.
BBQ Sauce Layering: Apply sauce in layers during the final cooking stage for a sticky, glossy finish.
Check Doneness: Ribs are ready when the meat pulls away from the bone easily but doesn’t fall apart completely.
Grill Option: For a smoky char, finish ribs on a grill for 5-7 minutes after baking.
Butter Spread: Use a pastry brush to evenly spread garlic butter on bread for consistent flavor.
Fresh Herbs: Add chopped parsley to garlic bread before serving for a pop of color and freshness.
Sauce Storage: Make extra BBQ sauce and store it in the fridge for up to a week for other dishes.

Yield: Serves 4

Sticky BBQ Ribs with Garlic Bread

Sticky BBQ ribs with smoky, sweet sauce and crispy garlic bread make a delicious, hearty street food dinner.

Prep Time 15 minutes

Cook Time 3 hours

Additional Time 10 minutes

Total Time 3 hours 25 minutes

Ingredients

For the Ribs:

2 racks pork ribs (baby back or St. Louis-style, about 4-5 lbs total)
¼ cup brown sugar
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper (optional)
1 tsp salt
1 tsp black pepper
1 tbsp olive oil
1 ½ cups BBQ sauce (store-bought or homemade)

For the Garlic Bread:

1 French baguette, sliced in half lengthwise
½ cup unsalted butter, softened
4 cloves garlic, minced
2 tbsp fresh parsley, chopped
½ tsp salt
1 tbsp olive oil

Instructions

Preheat the Oven: Set your oven to 275°F (135°C). Line a baking sheet with aluminum foil for easy cleanup. This low temperature ensures tender ribs that melt in your mouth.
Prepare the Ribs: Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel for grip. Pat the ribs dry with paper towels to help the rub stick.
Make the Dry Rub: In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and black pepper. Rub olive oil over the ribs, then generously coat both sides with the dry rub, pressing it in for maximum flavor.
Bake the Ribs: Place the ribs meat-side up on the prepared baking sheet. Cover tightly with foil to trap moisture. Bake for 2.5-3 hours, or until the meat is tender and pulls away from the bone easily.
Apply BBQ Sauce: Remove the ribs from the oven and discard the foil. Brush a generous layer of BBQ sauce on both sides. Increase the oven temperature to 400°F (200°C) and return the ribs, uncovered, for 10-15 minutes to caramelize the sauce. Watch closely to avoid burning.
Rest the Ribs: Transfer the ribs to a cutting board and let them rest for 10 minutes. This step locks in the juices, making each bite succulent and flavorful.
Prepare Garlic Bread: While the ribs rest, mix softened butter, minced garlic, parsley, salt, and olive oil in a bowl. Spread the mixture evenly over the cut sides of the baguette.
Bake Garlic Bread: Place the baguette halves on a baking sheet, butter-side up. Bake at 400°F (200°C) for 8-10 minutes, or until golden and crispy. For extra crunch, broil for 1-2 minutes.
Slice and Serve: Cut the ribs into individual portions (2-3 ribs per serving). Slice the garlic bread into pieces. Arrange on a platter for a vibrant, street food-inspired presentation.
Enjoy the Feast: Serve hot with extra BBQ sauce on the side for dipping. Pair with coleslaw or fries for a complete street food experience. Dig in and enjoy the sticky, smoky goodness!

Notes

Safety Tip: Ensure ribs reach an internal temperature of 190-200°F for optimal tenderness.
Make Ahead: Prepare the dry rub and garlic butter up to 2 days in advance to save time.
Serving Suggestion: Add a side of pickles or grilled corn for a true barbecue vibe.
Clean-Up Hack: Use disposable foil pans for ribs to minimize dishwashing.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 804Total Fat 38gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 17gCholesterol 79mgSodium 2477mgCarbohydrates 103gFiber 5gSugar 51gProtein 15g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Pork Ribs: Choose baby back or St. Louis-style ribs for tenderness and flavor. Baby back ribs are leaner, while St. Louis ribs have more fat, adding richness. Ensure the membrane on the back is removed for better texture.
BBQ Sauce: Use a high-quality store-bought sauce or make your own with ketchup, brown sugar, vinegar, and spices. Look for a balance of sweet, tangy, and smoky notes.
Brown Sugar: Adds sweetness to the dry rub, helping create a caramelized crust. Dark brown sugar offers a deeper molasses flavor.
Spices (Paprika, Garlic Powder, Onion Powder, Cayenne): These form a robust dry rub. Smoked paprika enhances the BBQ flavor, while cayenne adds a mild kick. Adjust to taste.
Butter: Unsalted butter is best for garlic bread, allowing control over saltiness. Soften it for easy mixing with garlic and herbs.
Garlic: Fresh garlic cloves provide the best flavor for the bread. Mince finely or use a garlic press for even distribution.
Baguette: A crusty French baguette is ideal for garlic bread, offering a crisp exterior and soft interior. Day-old bread works well, too.
Parsley: Fresh parsley adds a bright, herbaceous note to the garlic bread. Flat-leaf parsley is preferred for its flavor.
Olive Oil: A drizzle in the dry rub or BBQ sauce adds richness and helps bind ingredients.
Apple Cider Vinegar: Enhances the tanginess of the BBQ sauce, cutting through the sweetness for balance.

Variations and Substitutions

Ribs Type: Swap pork ribs for beef ribs for a heartier flavor, though cooking time may increase by 30-60 minutes. Lamb ribs are another option for a gamey twist.
BBQ Sauce: Try a spicy BBQ sauce with added chili flakes or a honey-based sauce for extra sweetness. For a regional twist, use a mustard-based South Carolina-style sauce.
Dry Rub: Customize the rub with chili powder for heat, cumin for earthiness, or coffee grounds for depth. Sugar-free rub works for low-carb diets.
Garlic Bread Base: Use ciabatta or sourdough instead of a baguette for a different texture. For a gluten-free option, choose a gluten-free loaf.
Butter Alternatives: Replace butter with olive oil or vegan margarine for a dairy-free garlic bread. Add nutritional yeast for a cheesy flavor.
Spice Level: Omit cayenne for a milder rub or add hot sauce to the BBQ sauce for extra heat.
Sweetener: Substitute brown sugar with maple syrup or honey in the rub or sauce for a unique sweetness.
Herbs: Swap parsley for cilantro or basil on the garlic bread for a different herbaceous profile.
Low-Sodium: Use low-sodium BBQ sauce and reduce salt in the rub for a heart-healthy version.
Vegetarian Option: Replace ribs with grilled portobello mushrooms or jackfruit, slathered with BBQ sauce, and serve with garlic bread.

Storage Options

Refrigerator: Store leftover ribs in an airtight container for up to 4 days. Wrap garlic bread tightly in foil or place in a zip-top bag for 2 days.
Freezer: Freeze cooked ribs in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. Garlic bread can be frozen for 1 month; reheat in the oven for crispiness.
Reheating: Reheat ribs in a 300°F oven, covered with foil, for 15-20 minutes, brushing with extra BBQ sauce. Microwave garlic bread for 10-15 seconds or toast in a skillet for crunch.
BBQ Sauce: Store extra sauce in a jar in the fridge for up to 7 days or freeze for 3 months.