How to get ribbon to stick to buttercream without making the ribbon look wet
I just wrap it around and hold it in the back with corsage pins (all removed before cutting).
But with BC you have to be careful of grease spots, especially with non-crusting icing. I use ribbon with a crusting BC recipe and do not have any problems. You might want to test a blob of icing on a strip of the ribbon you plan to use to see if the grease bleeds through. If it does, you can line your ribbon with waxed paper or you can spray it with cooking spray so that the entire ribbon is saturated (although that may darken the ribbon's color).