Barbecued Sticky Ribs

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Barbecued Sticky Ribs to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Barbecued Sticky Ribs, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3/4 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 pounds pork spareribs
• SAUCE:
• 1 (10.75 ounce) can condensed
• tomato soup, undiluted
• 1 small onion, chopped
• 1 cup water
• 1/2 cup light corn syrup
• 1/2 cup ketchup
• 1/4 cup cider vinegar
• 2 tablespoons Worcestershire
• sauce
• 2 teaspoons chili powder
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon ground cinnamon

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Combine garlic powder, salt and pepper; rub onto both sides of ribs

Step 2: Technique & Execution

Place in a single layer in a 15-in. x 10-in. x 1-in. baking pan

Step 3: Technique & Execution

Bake at 325 degrees F for 30-35 minutes; drain off fat

Step 4: Technique & Execution

Combine sauce ingredients; pour over ribs

Step 5: Technique & Execution

Bake 50-60 minutes longer, basting occasionally

Step 6: Technique & Execution

Cut into serving-size pieces.