Oh Yeah Sticky Beef Ribs

Oh Yeah Sticky Beef Ribs

 The Spruce / Lori Pedrick

Prep: 15 mins
Cook: 95 mins
Total: 110 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
970 Calories
64g Fat
43g Carbs
53g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 970
% Daily Value*
Total Fat 64g 82%
Saturated Fat 26g 129%
Cholesterol 191mg 64%
Sodium 1532mg 67%
Total Carbohydrate 43g 16%
Dietary Fiber 1g 5%
Total Sugars 37g
Protein 53g
Vitamin C 4mg 18%
Calcium 63mg 5%
Iron 6mg 36%
Potassium 968mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This barbecue beef rib recipe will make you say "oh yeah" throughout the whole meal. The sauce is sweet, spicy, and slightly tangy from the apple cider vinegar. Try it at your next cookout. Your guests will definitely be back for more.

This recipe is Kansas City style with a sauce that is tomato-based and sweet. You can use your favorite barbecue sauce to add delicious flavor to the basting sauce. Note that the basting sauce has sugar in it which can burn at higher temperatures. If you slow-grill your ribs over medium-low heat you will be able to baste the ribs with the sauce at the end of the cooking time. This will add layers of flavor to your ribs.

Enjoy these ribs with typical barbecue sides such as coleslaw, baked beans, French fries, corn on the cob, or collard greens.


For the Basting Sauce:

  • 1 cup tomato sauce

  • 1 cup barbecue sauce, your favorite brand

  • 1/4 cup cola

  • 2 tablespoons honey

  • 2 tablespoons brown sugar

  • 1 tablespoon apple cider vinegar

  • 1/2 teaspoon white pepper

  • 1/4 teaspoon hot sauce

  • 1 clove garlic, minced

For the Rub and Ribs:

  • 3 pounds beef ribs

  • 1/3 cup brown sugar

  • 2 teaspoons salt

  • 2 teaspoons paprika

  • 1 teaspoon ground white pepper

Steps to Make It

  1. Gather the ingredients.

    Oh Yeah Sticky Beef Ribs ingredients

    The Spruce / Lori Pedrick

  2. To prepare the basting sauce, combine all of the ingredients in a saucepan.

    combine all of the sauce ingredients in a saucepan

    The Spruce / Lori Pedrick

  3. Let the mixture come to a boil and then reduce and allow to simmer for 5 minutes. If the sauce is too thick, add 2 to 3 tablespoons of water. Remove the sauce from the heat and set it aside.

    sauce in a saucepan

    The Spruce / Lori Pedrick

  4. If you are using frozen ribs, they should be thawed. Remove the membrane from the underside of the ribs. Trim off any loose fat or meat.

    Remove the membrane from the underside of the ribs

    The Spruce / Lori Pedrick

  5. Place the ribs in a large pot with cold water. Bring the water to a boil. Parboil the ribs for 5 minutes and remove them onto a baking sheet. You might need to do the ribs in batches if they are too large for the pot.

    ribs cooking in a pot

    The Spruce / Lori Pedrick

  6. For the rub, mix the 1/3 cup brown sugar, salt, paprika, and 1 teaspoon white pepper in a small bowl.

    beef rub in a bowl

    The Spruce / Lori Pedrick

  7. After ribs are parboiled, apply the rib rub to each side of the ribs. Don't worry if some of the rub falls off.

    ribs covered with dry rub on a baking sheet

    The Spruce / Lori Pedrick

  8. Preheat the grill. Place the beef ribs on the grill and cook over medium-low heat.

    beef ribs cooking on a grill

    The Spruce / Lori Pedrick

  9. Rewarm the basting sauce. Once the ribs have reached 165 F, begin basting. Turn and baste the ribs with the basting sauce every 10 minutes, until finished cooking, about 1 1/2 hours total.

    ribs on the grill brushed with sauce

    The Spruce / Lori Pedrick

  10. Remove the ribs from the heat and serve immediately.

    Oh Yeah Sticky Beef Ribs served with a sauce

    The Spruce / Lori Pedrick


If you're using a charcoal grill it can be tricky to gauge the temperature. For medium-low heat, you should be able to comfortably hold your hand above the grate for 4 to 5 seconds before it gets too hot.

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