Sweet and Succulent BBQ Ribs

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I’m firing up the grill and coming at you with the most Sweet and Succulent BBQ Ribs you’ve ever sunk your face teeth into!

These juicy, fall off the bone ribs, are dripping with a lip-smacking sweet and tangy BBQ sauce. Move over spring, summertime meals are taking over in this house!

Succulent BBQ Ribs

Hot damn you guys these Sweet and Succulent BBQ Ribs are legit. These ribs taste like the words redonkulous and amazeballs had a secret love child named redonkuballs. Prepare yourself as I lead us down a linguist lane of luscious language to describe this meaty goodness.

First, the aroma. These ribs deliver a sweet and fragrant bouquet that floats through your nostrils and tickles your brain. Go ahead, take a big-long whiff. The pleasure center of your brain will fire on all cylinders as the alluring syrupy candied scent slow dances around your schnoz.

Next, the taste. Holy freaking curse word, the taste! As you sink your teeth into the smokey meat your taste buds experience a frenzy of enticing flavors. The BBQ sauce is a sweet and tangy delight and it tangos through your taste buds and dribbles down your chin. After your pallet experiences the sweet it encounters the spicy. The bold yet approachable rib rub expertly cuts through with sweetness like a sweet ass ninja. The trifecta of sweet, tangy, and spicy flavors play famously together in the playground of your mouth. Hahahaha, the last sentence barely makes sense but it makes me laugh.

Finally, the texture. These Sweet and Succulent BBQ Ribs are fall off the bone scrumptious. The tender ribs will melt in your mouth while they simultaneously melt your heart. The meat is juicy, succulent, and moist. It’s the moistest moist that ever moisted in your mouth.

Conclusion? Stop wasting time reading this damn post and make these ribs! Your nose, mouth, and brain will thank me.

Check out our video below:

OK, it’s time to address the elephant in the room. Yes, I’m aware I’m bringing you Sweet and Succulent BBQ Ribs on Cinco de Mayo instead of sharing a taco or margarita recipe. Look, man, I lost track of time and forgot to consult a calendar when shooting these ribs. So yeah, maybe I missed the blogger boat on Cinco de Mayo but I didn’t drop the blogger ball on summer.

That’s right, I said summer. Mother Nature is slowly detangling from her love affair with Old Man Winter. Sure, she’s heartbroken and crying like a mofo at the moment, but before you know it our favorite lady will be beaming with happiness and warmth. I’m going to be ready with mouthwatering recipes when Mother Nature is singing her sweet summery songs.

Ooooh, Kieran made a good point about the ribs. If you want to make the ribs and celebrate Cinco de Mayo simply yank out the bones, stuff the rib meat in a taco and BOOM. Problem solved. I married a freaking genius, you guys.

Butt seriously you guys (pun intended), if you need a mouthwatering taco recipe for Cinco de Mayo, click here.

Succulent and smoky ribs recipe

Alright, I’ve been acting silly this entire post but it’s time to get serious about these Sweet and Succulent BBQ Ribs. Want to impress your family and friends with a rib recipe? Make. The. Ribs. I cooked these ribs for a party back when Kieran and I still lived in Chicago. I’m not kidding the people we ran into after that party still referred to me as the rib girl. That’s how much everyone loved these ribs.

The BBQ sauce, from what I can tell is gluten-free, but double check the labels of the ingredients you buy to ensure wheat is not lurking where you didn’t expect it! The flavor of this thick and sticky sauce is sweet and tangy with a kiss of smoke. The recipe renders roughly 2-3 cups so you can comfortably lacquer up 4-6 racks of ribs if you are feeding a bigger crowd. The sauce can be made days ahead of time and it freezes well so it’s tasty as well as convenient! And oh my God, the smell that wafts out of your kitchen while making the sauce is heavenly.

Note, the sauce is thick and sweet, so if you like thin, vinegar based BBQ sauces, this is not for you. However, make these ribs with your favorite sauce for the ultimate rib eating experience. I won’t judge.

OK, now let’s talk about cooking the meat. The ribs are first steamed in the oven then seared on the grill. The steaming process locks in the juiciness while the searing process chars and caramelizes the sauce. The ribs are fully cooked when they emerge from the oven so be careful not to overcook them on the grill! If you don’t have a grill, or it’s buried in snow, or you don’t want to waste charcoal on a quick sear, you can use your broiler instead. The purpose of grilling the ribs is to caramelize the sauce on top of the meat. Trust me, this step takes the flavor of the ribs to the next level.

Lastly, true confession time. My family gave me this recipe but I’m unsure where they got it from. I’m guessing it’s a Bon Appetit recipe but I scoured their site and couldn’t find it. If this recipe looks familiar and you know who it belongs to, please tell me so I can give credit where credit is due!

Whelp, that’s a wrap on Sweet and Succulent BBQ Ribs! I hope you enjoy this post and the video! Kieran and I are experimenting with a low carb and sugar diet for the next month and a half so my upcoming recipes will reflect that. As much as I’ll miss pizza, sugary snacks, and beer I know my body needs a break. I don’t know what this diet will have in store for us, but I’m hoping to break my sugar habit! We shall see. Per usual I’m not sure what I’m making next week but I’ll do my best to make it entertaining!

If you have any recipe suggestions that you’d like to see us film, be sure to comment below! Your feedback is always welcome.

Have a wonderful weekend, we’ll see you next week!

bbq ribs

Sweet and Succulent BBQ Ribs

I'm firing up the grill and coming at you with the most Sweet and Succulent BBQ Ribs you've ever sunk your teeth into! These juicy, fall off the bone ribs, are dripping with a lip-smacking sweet and tangy BBQ sauce. Move over spring, summertime meals are taking over in this house!
Servings 4



  • Your favorite style of ribs (baby back country style, spareribs, ect)

BBQ Sauce

  • 3 cloves garlic, minced
  • 1 ¾ cups ketchup I used Portland Organic Ketchup
  • ¾ cup chicken broth
  • 3 tablespoons Soy sauce
  • 4 tablespoons packed brown sugar
  • 3 tablespoons molasses
  • 3 tablespoons red wine vinegar
  • 1 tablespoon of olive oil
  • 1 tablespoon liquid smoke
  • ¼ cup orange juice
  • ¼ cup coffee

For The Rub

  • 1 tablespoon chili powder
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon Cajun seasonings

For Cooking The Ribs. (note, you will need the following ingredients for EACH pan of ribs)

  • ½ cup chicken broth
  • 2 tablespoons Soy sauce
  • ½ cup dry red wine optional


For The BBQ Sauce

  • Heat the olive oil in a saucepan over medium-high heat. Add the garlic and continuously stir it for approx 30 seconds.
  • Add the ketchup, chicken broth, soy sauce, brown sugar, molasses, orange juice, coffee, liquid smoke, and red wine vinegar to the saucepan and bring the sauce to a simmer. Lower the heat to medium-low and reduce the sauce to 2-3 cups, approx 30 minutes, stirring occasionally.
  • Turn off the heat and wait for it to cool down. Then cover and chill in the refrigerator. The sauce can be made 1 week ahead of time.

Directions For The Ribs

  • Remove the membrane from the ribs. If you are unsure of what I mean, watch the video in this post.
  • Combine the chili powder, Cajun seasonings, salt, and pepper (mixing it with your fingers until it's combined will help to eliminate clumps) in a small bowl.
  • Sprinkle each rib, on both sides, with the rub and massage the rub into the meat (you may do this 1 day ahead of time, just cover and chill the ribs in your refrigerator).
  • Preheat your oven to 450.
  • Line a sheet pan (or pans, depending on how many ribs you are making and how big they are) with parchment paper or tin foil, and put the ribs on top.
  • Pour chicken broth, soy sauce, and wine (if using) around the ribs in EACH pan. Cover the sheet pan(s) with aluminum foil.
  • Now put the rib pan(s) in the oven and bake for 30 minutes. After 30 minutes, open the oven and turn the sheet pan(s) around so they cook evenly. Cook for an additional 45 minutes.
  • Take ribs out of the oven and remove the foil. If you are working with large rib racks, you may cut between the bones to get the serving sizes you want. Brush generously with the sauce (this can be done 2 hours ahead of time) and let stand at room temperature until you are ready to grill.
  • Preheat your outdoor grill.
  • Put the ribs on the grill and lacquer on the sauce. Note, the ribs will be fully cooked, so don't leave them on the grill for long. You are using the grill to reheat the meat and caramelize the sauce Grill the ribs with the sauce until the sauce blackens a little.
  • Serve them up and prepare for moist, sweet, deliciousness in your mouth.

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