Honey Barbecue Ribs. From the oven! A a super simple, no fuss way to make slow cooked oven ribs, with a sweet and sticky, tangy honey barbecue glaze.
These Honey Barbecue Ribs were inspired by another version of oven ribs that has been incredibly popular here on Rock Recipes. Our Dry Rubbed Oven Ribs are one of the most popular pork recipes I’ve posted in the last 10 years.
They have been incredibly popular on social media as well. Posts of the recipe photos to Facebook and Pinterest have seen hundreds of thousand of views or more.
While the dry rubbed ribs are a great option, many people have told me that they do indeed add sauce at the end of the cooking time. I decided to try it for myself.
I used one of my own homemade barbecue sauces to mix with honey for this recipe but you could easily substitute any favourite you like. My choice was the Brown Sugar Balsamic Barbecue Sauce that I use to make my ever popular Honey BBQ Glazed wings.
Nobody ever can get enough of those wings whenever I serve them, so I decided the same would work here. I still used a dry rub on these but kept it pretty simple. I usually use my versatile Smokin’ Summer Spice BBQ Rub for things like this and if you’ve already got tat on hand PLEASE don’t hesitate to use it. That will bring even more flavour to the party.
This recipe is practically a set it and forget it type recipe, perfect for a lazy weekend day. The long slow cooking time in the oven doesn’t require you to do anything for several hours until the last hour when you will brush on the glaze every 20 minutes.
What could be simpler than that?…and trust me, the pay off is well worth the wait! My friend, Terry, came over to sample them just as we were finishing dinner and declared them the best BBQ ribs he’s ever had!
Like this Honey Barbecue Ribs recipe?
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If you like this recipe you will definitely also want to try:
- 3 to 4 large racks of pork back ribs or side ribs
- 1 Tbsp paprika or better, smoked paprika
- 1 Tbsp chili powder
- 1 Tbsp kosher salt
- 2 Tbsp brown sugar
- 1 Tbsp onion powder
- 1 tsp black pepper
- 1 tsp ground thyme
- 2 tsp garlic powder
- 1 cup barbecue sauce
- 1/2 cup honey
- hot sauce or crushed chili paste to taste optional
Mix together all ingredients until very well combined.
To prepare the ribs
There is a thin membrane called silver skin on the back of all pork ribs that I like to remove first. If left on, it will shrink during cooking and cause the ribs to curl. It also prevents the spice mix from seasoning the underside of the ribs. I push a butter knife between the silver skin and the first bone on the rack of ribs to loosen the skin, then I poke my finger into the slit the knife has made, grasp the silver skin and pull it off all the way down the length of the rack of ribs.
Liberally rub the spice mix all over the surface of the pork ribs on both sides. Cover with plastic wrap and place in the fridge for several hours or as I prefer, overnight. The wait time does more deeply season the ribs but in the end it is is optional, they will be plenty flavourful anyway.
Place the ribs, uncovered, on a wire rack over a baking sheet and place in a 225 degree F oven for 8 hours or so, depending on the thickness of the ribs. See note about the size for the racks of ribs.
Mix all of the glaze ingredients together well.
In the last 60-90 minutes of cooking time, begin the brush on a layer of the Honey Barbecue glaze on both sides of the ribs, about every 20 minutes.
NOTE: After making these ribs quite a number of times, I would say the 8 or 9 hour cooking time is for only the largest thickest racks of ribs. like side/spare ribs or large St. Louis style ribs. Back ribs in my experience can also vary in size a lot. Baby back ribs might take 5 to 6 to hours for example, whereas a large rack of back ribs might go 6 to 7 hours. When you twist one of the bones and it begins to break away, then they are cooked well. I like them at a stage where the meat is very tender, the fat is well rendered but you can still easily cut them in individual ribs and eat them off the bone without them falling completely apart. I have been known to slice a test rib off the end on occasion. 🙂
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