Sticky Pork Spare Ribs in the Oven (with Sugar-Free Rub)

These sticky pork spare ribs are cooked low and slow in the oven until tender, then coated with a sweet, deeply flavorful glaze and caramelized at a higher temperature. A generous sugar-free spice rub, including cinnamon for natural sweetness, gives the ribs warmth and depth, while just one teaspoon of honey helps create that glossy, finger-licking finish. With no brown sugar, ketchup, or bottled barbecue sauce, these ribs deliver everything we want from sticky spare ribs with very little added sugar.

Why this rib recipe works

These ribs are cooked in two stages. First, they are tightly covered and baked at a low temperature, allowing them to tenderize gently in their own steam and rendered fat. They are then coated with the glaze and returned to a hotter oven, uncovered, until the exterior becomes browned, concentrated, and sticky.

There is no oil, sugar-heavy barbecue sauce, or complicated marinade. Most of the flavor comes from a generous blend of spices, while coconut aminos, Dijon mustard, apple cider vinegar, and a small amount of honey create the glaze.

The result is tender, deeply seasoned pork with a glossy coating that tastes sweet, savory, tangy, and gently spicy.

A sugar-free dry rub with plenty of flavor

Many commercial rib rubs and homemade barbecue blends contain a substantial amount of brown sugar. This dry rub gets its complexity entirely from herbs and spices.

Paprika, mustard, onion, garlic, coriander, cumin, allspice, cinnamon, thyme, and rosemary create warmth and depth, while black pepper and a small amount of cayenne add gentle heat. The cinnamon may sound unexpected, but it blends beautifully with the savory spices and adds natural sweetness to the ribs. 

A sticky glaze with very little added sugar

Sugar is traditionally used in sticky rib recipes for two important reasons: it adds sweetness and caramelizes during cooking, creating the glossy, sticky coating we all love. Some recipes use surprisingly large quantities of sugar, but this glaze needs only one teaspoon of honey for the entire kilogram of ribs.

That small amount of honey provides sweetness while helping the glaze caramelize and cling to the ribs. Coconut aminos contribute more sweetness and savory depth, while Dijon mustard and apple cider vinegar add layers of flavor. Black garlic powder is optional, but it brings extra richness and depth if you have it.

Together, these ingredients create ribs that are sweet, flavorful, and genuinely sticky — without the brown sugar, ketchup, or sugar-heavy barbecue sauce found in many recipes.

Choosing the pork ribs

I make this recipe with approximately 1 kilogram (2.2 pounds) of pasture-raised pork spare ribs. The ribs we buy are divided into three racks measuring approximately 32 centimeters (12 inches) each.

We spend much of the warmer part of the year in Denmark, where our local butcher carries frilandsgris — free-range pork — although we usually have to ask for it specifically. Availability will vary, but it is always worth speaking to your butcher about how the animals were raised and whether a pasture-raised or free-range option can be ordered.

Choose ribs that look fresh and meaty, without an excessively thick layer of fat. If they are frozen, thaw them safely in the refrigerator before cooking rather than leaving them on the counter. There is also no need to rinse raw pork; simply pat it dry before seasoning.

How to prepare pork ribs

Before seasoning the ribs, check the bone side for a thin, silvery membrane. Some butchers remove it, but if yours has not, slide the tip of a paring knife underneath one edge to loosen it. Grip it with a paper towel and slowly pull it away from the rack.

Removing this membrane allows the seasoning to reach the meat more evenly and makes the finished ribs easier to eat.

Pat the ribs dry, combine all the spices, and rub the mixture thoroughly over both sides. No oil is needed.

How to make sticky pork spare ribs in the oven

Cook the ribs low and slow

Preheat the oven to 320°F (160°C). Arrange the seasoned racks meat-side down in a deep stainless-steel baking pan that fits them fairly snugly. A pan with high sides helps contain the cooking juices and makes it easier to glaze the ribs later.

Cover the pan tightly. I use another stainless-steel baking sheet that fits over the top, but aluminum foil will also work if that is what you have.

Bake the ribs meat-side down for one hour. Turn them meat-side up, spoon some of the pan juices over them, cover again, and bake for another hour.

Make the low-sugar glaze

While the ribs cook, combine the coconut aminos, Dijon mustard, apple cider vinegar, honey, optional black garlic powder, and water.

Once the ribs have completed their two hours of covered cooking, remove the pan from the oven and increase the temperature to 400°F (200°C).

Glaze and caramelize the ribs

Coat the ribs on both sides with the glaze. Arrange them meat-side down and return them to the oven, uncovered, for 15 minutes.

Turn the ribs meat-side up and bake for another 15 minutes. Watch the pan during this stage: if the glaze becomes too dry, add one or two tablespoons of water to loosen it.

Cut the racks into individual ribs, return them to the pan, and toss them thoroughly in the glaze and caramelized juices. Bake for another 5 to 10 minutes, until beautifully browned and sticky.

Give them one final toss before serving.

What to serve with sticky pork ribs

We love these ribs with homemade coleslaw, which provides a fresh, crunchy contrast to the rich meat. They would also work well with:

• A crunchy carrot and fennel salad
• A fig salad with bitter greens
• A raw fennel salad
• Sumac onions or fermented vegetables
• The Ultimate Healthy Potato Salad: Creamy and Nutritious

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