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Sweet Heat BBQ Sticky Ribs: A Fiery Take on a Comfort Food Classic

Sweet Heat BBQ Sticky Ribs: A Fiery Take on a Comfort Food Classic

Move over Maple. Meet Your New Favorite Rib Recipe — Sticky, Spicy, and Sweetened with Spicy Mānuka Honey

Looking for the ultimate BBQ crowd-pleaser? These Sweet Heat BBQ Sticky Ribs are everything you want in a comfort food dish — slow-cooked until tender, brushed in a bold, glossy glaze, and spiked with just enough heat to keep things interesting.

The secret? Our Sweet Heat Mānuka Honey. It adds a natural golden sweetness that balances out the smokiness and spice, while also giving the glaze a beautiful sticky finish. Whether you’re feeding a crowd, prepping for game day, or just craving something bold and saucy, this recipe is your go-to.

So, roll up your sleeves, grab some napkins, and get ready to elevate your rib game.

Spoiler: it’s the drizzle at the end that seals the deal.

Sweet Heat BBQ Sticky Ribs

Ingredients

For the ribs:

  • 1 rack of baby back pork ribs (about 1.2–1.5kg)

  • 2 tsp salt

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • ½ tsp ground cumin

  • ½ tsp black pepper

For the Sweet Heat glaze:

  • ½ cup tomato ketchup

  • ⅓ cup apple cider vinegar

  • ¼ cup 100% Pure New Zealand Honey Sweet Heat

  • 2 tbsp brown sugar

  • 1 tbsp Worcestershire sauce

  • 1 tsp Dijon mustard

  • ½ tsp chili flakes (optional – dial it up 🔥 or down 🌶️)

  • 1 tbsp butter (for richness and sheen)

  • Pinch of salt to taste

Method

1. Prep the ribs

  • Remove the membrane from the back of the ribs (optional, but helps them get super tender).

  • Mix the dry rub (salt, paprika, garlic powder, cumin, pepper) and coat both sides of the ribs evenly.

  • Let marinate for at least 30 mins (or overnight in the fridge for deeper flavor).

2. Cook low and slow

  • Preheat your oven to 150°C (300°F).

  • Wrap ribs in foil and place on a baking tray. Bake for 2.5 to 3 hours until tender.

3. Make the Sweet Heat glaze

  • In a saucepan over medium heat, add ketchup, vinegar, Sweet Heat, brown sugar, Worcestershire sauce, mustard, and chili flakes.

  • Stir and simmer for 10–15 minutes until thickened slightly.

  • Stir in the butter and a pinch of salt. Set aside.

4. Glaze and char

  • Once ribs are tender, remove foil and brush generously with the Sweet Heat glaze.

  • Grill or broil for 5–7 minutes until the glaze starts to caramelize and bubble.

  • Slice between the bones and serve sticky, saucy, and hot!

  • Serve with: Slaw, cornbread, grilled corn, or crispy smashed potatoes. Add a chili margarita if you’re host with the most!

 

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