KC Sticky Ribs

Step 1

Position the oven rack about 4 inches below the broiler element and set the broiler to high; wait for the element to glow bright red and feel hot when you hold your hand 3 inches away, about 3 minutes.

Step 2

Remove the thin papery membrane from the bone side of the ribs by sliding a knife under it, then peeling it away with your fingers; discard the membrane.

Step 3

Pat the ribs dry on both sides with paper towels, pressing gently so the surface feels completely dry, which helps them caramelize.

Step 4

Pour the ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce into a small bowl.

Step 5

Add the minced garlic, smoked paprika, and a pinch each of salt and pepper to the bowl.

Step 6

Whisk all the sauce ingredients together with a fork until the brown sugar dissolves and the mixture is uniform and smooth, about 30 seconds.

Step 7

Lay the ribs bone-side up on the broiler pan; slide the pan under the broiler about 6 inches from the heat element.

Step 8

Broil for 12 minutes until the tops are deeply browned and the edges look slightly charred, watching after the 8-minute mark to prevent burning.

Step 9

Carefully pull the hot pan out of the oven; flip the ribs over so the meat side faces up.

Step 10

Brush half of the sauce thickly over the top side of the ribs with a pastry brush, covering as much of the meat as possible.

Step 11

Return the pan to the broiler and cook for 8 minutes until the sauce darkens to a deep caramel color and bubbles at the edges.

Step 12

Remove from the oven and immediately brush the remaining sauce over the top while the ribs are still hot; the sauce will glaze and stick to the meat.

Step 13

Let the ribs rest on the hot pan for 3 minutes so the sauce sets, then transfer to a cutting board.

Step 14

Cut the rib rack between the bones into individual ribs using a sharp knife; serve immediately while still warm and sticky.