Sweet & Tangy BBQ Oven Ribs
There’s something magical about that sweet, tangy, and sticky combo on a rack of ribs fresh from the oven. If you’ve been craving a dish that brings big BBQ flavor without firing up the grill, these Sweet & Tangy BBQ Oven Ribs are your next go-to. Whether you’re prepping for a summer cookout, 4th of July bash, or just a midweek flavor bomb, this one checks all the boxes.
We’re talking tender baby back ribs, a juicy pineapple-infused sauce, and just the right hit of smoky sweetness. This one’s not just for the oven either. Prefer slow and steady? Crock pot works. Want that grill flair? Toss ’em in a foil pan and fire it up. Whatever you do, grab napkins… you’re gonna need ‘em.
Before you get started
Before diving in, make sure to remove the membrane from the back of the ribs. This step helps them get ultra tender and soak in all those flavors. Also, plan ahead: these ribs get better the longer they cook low and slow. If you’re planning a party, these can be made ahead and reheated without losing any of that juicy, sticky goodness.
Keep in mind, the sauce simmers down into something magical. It’s a mix of BBQ sauce, pineapple chunks, a bit of Worcestershire, dark brown sugar, and bay leaves. Sounds odd? Trust the process. The pineapple gives it that unexpected tang that has everyone going for seconds.
What You Need To Make Sweet & Tangy BBQ Oven Ribs
You’ll want to gather baby back ribs, your favorite BBQ rub, brown sugar bourbon seasoning, honey, and a bottle of Carolina-style BBQ sauce. The secret punch comes from fresh pineapple chunks, a splash of Worcestershire sauce, dark brown sugar, and bay leaves. You’ll find the exact measurements in the recipe card below, so don’t worry about writing anything down yet.
Trust us, once you smell that sauce bubbling away in the oven, you’ll know these ingredients were made for each other. Oh, and don’t skip the honey – it’s that sticky finish that makes these ribs shine.
How To Make Sweet & Tangy BBQ Oven Ribs
1
Start by preheating your oven to 350°F. Line a large baking sheet with foil, place your ribs meat-side up, and season generously with BBQ rub and brown sugar bourbon seasoning. Drizzle a little honey over the top for a sticky-sweet layer that’ll caramelize beautifully.
2
Now mix up your sauce: in a saucepan, combine BBQ sauce, water, Worcestershire, pineapple chunks, brown sugar, and bay leaves. Simmer it for about 10 minutes to let the flavors come together. Cut ribs into pieces, and add into the dutch oven and cook for 3 hours.
3
Once they’re tender, uncover and brush with the rest of the sauce. Pop them under the broiler for 3-5 minutes until sticky and caramelized. Watch them closely so they don’t burn – this part happens fast. Let rest a few minutes before slicing and serving.
Commonly Asked Questions
Can I cook these ribs in a crock pot instead of the oven?
Yes, you can! Just layer the ribs and sauce in your crock pot and cook on low for 7–8 hours or high for 4–5 hours. Finish under the broiler or on the grill for that sticky finish.
Do I have to use pineapple in the sauce?
Nope. But it adds a unique sweet-tart flavor that balances the BBQ sauce beautifully. If you’re not into pineapple, try apples or even peaches for a twist.
Can I prep these ribs ahead of time?
Absolutely. Cook the ribs fully, store in the fridge, and reheat in the oven at 300°F until warmed through. Add more sauce before serving to keep them juicy.
Sweet & Tangy BBQ Oven Ribs
Ingredients
- 2 racks of baby back ribs
- hone
- I cook you look BBQ rub
- McCormick Brown Sugar Bourbon seasonin
- Sauce:
- 1 bottle of BBQ sauce
- ¼ cup water
- 3 tbsp Worcheschire sauce
- 1 fresh cut pineapple chunked
- ¼ cup dark brown sugar
- 4 bay leaves
Instructions
- Season your ribs and cut them into 2-rib sections.
- In a large Dutch oven, pour in the ingredients for your sauce and mix together:
- Add the seasoned ribs on top of the sauce and pineapple.
Cooking Options:
- Cover and bake in the oven at 350°F for 3 hours. Flip ribs and baste halfway through.
- Cook in a crock pot on high for 4 hours or low for 8 hours.
- Place in an aluminum pan and cook on a covered grill (pit) for 3–4 hours.
