Oh Yeah Sticky Beef Ribs

Oh Yeah Sticky Beef Ribs
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  • Total: 105 mins
  • Prep: 15 mins
  • Cook: 90 mins
  • Yield: serves 4 to 6
Nutritional Guidelines (per serving)
978 Calories
60g Fat
53g Carbs
56g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: serves 4 to 6
Amount per serving
Calories 978
% Daily Value*
Total Fat 60g 77%
Saturated Fat 26g 129%
Cholesterol 202mg 67%
Sodium 1433mg 62%
Total Carbohydrate 53g 19%
Dietary Fiber 2g 7%
Protein 56g
Calcium 117mg 9%
*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" through the whole meal. The sauce is sweet, spicy, and slightly tart from the apple cider vinegar. Try it at your next cookout. Your guests will definitely be back for more.

This recipe is in the Kansas City barbecue sauce tradition with a sauce that is tomato-based and sweet. You will be using your favorite barbecue sauce, which itself is commonly made in the Kansas City style.

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.


  • 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 Rib Rub and Ribs:
  • 1/3 cup brown sugar
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon white pepper
  • 3 pounds beef ribs

Steps to Make It

  1. To prepare the basting sauce, combine all sauce ingredients in a saucepan (tomato sauce, barbecue sauce, cola, honey, brown sugar, apple cider vinegar, white pepper, and hot sauce.

  2. Let 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 water. Remove the sauce from the heat and set it aside.

  3. 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.

  4. 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 since they can be so large.

  5. Mix the brown sugar, salt, paprika, and white pepper in a small bowl. This is the rib rub.

  6. After ribs are parboiled, apply the rib rub to each side of the ribs. Don't worry if some of the rub falls off. The right amount is the amount that sticks.

  7. Preheat the grill. Place the beef ribs on the grill and cook over medium-low heat. 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. Remove the ribs from the heat and serve immediately.

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

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