Known as ‘Finger-Licking Amish Delight,’ these ribs are so popular I’ve made them three times this week, and they disappear faster than I can serve them!

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### 🔥 How to Make Finger-Licking Amish Delight Ribs:

**1. Preheat & Prepare**
Preheat your oven to 300°F (150°C). Line a baking dish with foil for easy cleanup.

**2. Season the Ribs**
Pat ribs dry and season both sides generously with salt, pepper, and the dry spices.

**3. Mix the Sauce**
In a bowl, combine ketchup, brown sugar, vinegar, Worcestershire, garlic and onion powders. Stir until smooth.

**4. Coat & Cover**
Place ribs in the baking dish and pour the sauce over them, coating evenly. Cover tightly with foil.

**5. Slow Bake**
Bake for 2.5–3 hours, until tender and nearly falling off the bone.

**6. Broil for That Sticky Finish**
Remove foil, baste ribs with the sauce, and broil for 5–8 minutes until the top is caramelized and sticky. Watch closely to avoid burning!

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### 💡 Tips & Variations

– **Slow Cooker Option:** Cook on low for 6–7 hours, then transfer to the oven to broil for that signature sticky finish.
– **Make Ahead:** You can marinate the ribs in the sauce overnight for even more flavor.
– **Leftovers?** Good luck. But if you do have them, they make *killer pulled pork sandwiches.*

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### 👨‍👩‍👧‍👦 Why These Ribs Are a Family Favorite

From Sunday dinners to casual weeknights, these ribs never fail to wow. The combination of **tender meat, rich sauce, and crave-worthy flavor** makes this recipe a go-to. Everyone from picky eaters to BBQ lovers will be licking their fingers clean and asking for more.

And honestly? They never last long in our house—**I’ve made them three times this week**, and they’re gone before I even sit down.

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## ❤️ Final Thoughts

The charm of the **Finger-Licking Amish Delight Ribs** lies in their simplicity and soul-satisfying flavor. Whether you’re feeding a crowd or just treating yourself to something extra delicious, this recipe is sure to become a repeat star in your kitchen.

Fair warning: once you make them… everyone will be asking when you’re making them again. (Probably tomorrow.)

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Want this as a printable recipe card or a video script for sharing online? I’ve got your back—just let me know!