Baked Honey Glazed Pork Ribs
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Baked Honey Glazed Pork Ribs – This easy recipe includes instructions for both the oven and grill. Enjoy a BBQ favorite any time of the year! Sticky, sweet & savory, caramelized, smoky goodness in every bite. Say hello to your new go-to ribs recipe!
The Best Honey Glazed Pork Ribs Recipe
I know there are a lot of incredibly talented pit masters out there who have perfected the art of pork ribs. I won’t try to claim any of their spots! While I love to sit down and enjoy those drool-worthy creations, I strive to create something equally as delicious with a fraction of the steps. It doesn’t take a full day of special equipment to make fantastic ribs!
Basted every 20 minutes with that sweet and smoky glaze, each bite will give you tender meat coated in a perfectly caramelized sauce. Just look at them! You can’t tell me they don’t look like a ton of love went into those racks. In reality, I whipped these up in just 2 simple steps.
Why We Love These Honey Glazed Pork Ribs
- Incredibly Delicious – Thanks to a super flavorful glaze!
- Super Easy – Just make the glaze, brush the ribs and you’re done!
- Perfect For The Oven Or The Grill!
- Sweetness – I used both honey and brown sugar to get my perfect caramelization.
- Olive oil – Sunflower, safflower, canola, vegetable, grapeseed, or avocado oils will work instead.
- Lemon juice – Freshly squeezed.
- Salt & pepper – Season to taste.
- Garlic – Use as much or little as you like, the more the better though.
- Paprika – Smoked, sweet or regular.
- Oregano – Other dried herbs like basil or rosemary will work too.
- Mustard – I used regular yellow mustard, however you can use Dijon instead.
- Sriracha – Or your favorite type of hot sauce.
- Liquid smoke – Hickory smoke powder, smoked paprika, or chipotle powder can be used instead.
- Ribs – 2 or 3 racks of pork ribs! Make sure to remove the membrane or silverskin from the bottom side of the ribs.
- Prep the ribs: Remove the membrane or silverskin from the bottom side of the ribs. Flip over the rib rack so you are looking at the bottom side (the side without the meat.) Go to one end of the rib rack, using a knife slide it under the silverskin and pull. It should peel right off in one swipe. Set aside.
- Glaze: Preheat oven to 375 F degrees. Mix all of the glaze ingredients together in a large bowl. Place the ribs on a large roaster fitted with a rack and then brush the glaze all over the pork ribs thoroughly on both sides. If there’s any of the glaze left over, just pour it over the ribs.
- Cook: Add 1/2 inch of water to the bottom of the roasting pan and transfer the roasting pan to the oven. Bake in the oven for about 1 hour and a half. Every 20 minutes or so, baste the ribs with the drippings from the pan. If the ribs start to brown too much, cover them with foil and finish cooking them.
- Serve: Let the ribs rest for 5 to 10 minutes before serving.
- Prep the ribs: Remove the membrane or silverskin from the bottom side of the ribs. Flip over the rib rack so you are looking at the bottom side (the side without the meat.) Go to one end of the rib rack, using a knife slide it under the silverskin and pull. It should peel right off in one swipe. Set aside.
- Glaze: Preheat the grill to 300F. Mix all of the glaze ingredients together in a large bowl. Brush the pork ribs generously with the glaze on both sides.
- Cook: Place the ribs on the grill and cover with the lid. Keep a close eye to make sure the temperature stays at 300F. Brush the ribs with the remaining glaze every 20 minutes until they’re fully cooked, about 60-75 minutes.
What to serve with pork ribs
When I’m craving ribs, I also crave some classic BBQ sides. Whether you’ve made them in the oven or on a grill, you need to serve up some of these fantastic sides between bites of tender, flavorful meat:
- Baked Mac and Cheese
- Macaroni Salad
- Classic Potato Salad
- Spring Potato Salad
- Instant Pot Baked Beans
- Mexican Street Corn Salad
- KFC Coleslaw
How To Store Leftovers
Transfer leftovers to an airtight container or large freezer bag. You may have to cut the ribs so that they’ll fit nicely. The ribs will last 3-4 days in the fridge. You can reheat in the microwave for time’s sake, but the best way to reheat the ribs without drying them out is in the oven.
- Preheat the oven to 250F. Meanwhile, let the ribs sit on the counter and come to room temperature.
- Wrap the ribs well with foil and place them on a baking sheet. Cook them for 20-25 minutes, or until heated through.
- Optional: unwrap the ribs and broil for 2-3 minutes.
Can I Freeze Ribs?
While these ribs are best enjoyed fresh, you can absolutely freeze leftovers for later enjoyment. Once completely cooled down to room temperature, transfer the ribs to an airtight container or sealable freezer bag. They will last 2-3 months frozen.
To reheat, allow the ribs to fully thaw overnight in your fridge before following the steps detailed in the section above. When the ribs have an opportunity to thaw out, this will ensure your ribs will reheat evenly without drying out.
Looking For More Recipes Like These?
- Instant Pot BBQ Pork Ribs
- Slow Cooker Short Ribs
- Greek Pork Ribs Sheet Pan Dinner
- Korean BBQ Ribs
- Instant Pot BBQ Pulled Pork
- Oven Baked Beef Brisket
- Beer Can Chicken
- Oven Baked BBQ Ribs
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Baked Honey Glazed Pork Ribs
Video
Ingredients
- 2 tablespoon honey
- 2 teaspoon brown sugar
- ⅓ cup olive oil
- 2 tablespoon lemon juice (freshly squeezed)
- 2 teaspoon salt
- 1 teaspoon pepper
- 4 cloves garlic (crushed)
- 2 teaspoon paprika
- 2 tablespoon oregano
- 1 tablespoon yellow mustard
- 2 teaspoon sriracha
- 1 teaspoon liquid smoke
- 2 racks pork ribs (3 to 4 lbs)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep the ribs: Remove the membrane or silverskin from the bottom side of the ribs. Flip over the rib rack so you are looking at the bottom side (the side without the meat.) Go to one end of the rib rack, using a knife slide it under the silverskin and pull. It should peel right off in one swipe. Set aside.
- Glaze: Preheat oven to 375 F degrees. Mix all of the glaze ingredients together in a large bowl. Place the ribs on a large roaster fitted with a rack and then brush the glaze all over the pork ribs thoroughly on both sides. If there's any of the glaze left over, just pour it over the ribs.
- Cook: Add 1/2 inch of water to the bottom of the roasting pan and transfer the roasting pan to the oven. Bake in the oven for about 1 hour and a half. Every 20 minutes or so, baste the ribs with the drippings from the pan. If the ribs start to brown too much, cover them with foil and finish cooking them.
- Serve: Let the ribs rest for 5 to 10 minutes before serving.
Notes
- Leftovers: Transfer leftovers to an airtight container or large freezer bag. You may have to cut the ribs so that they’ll fit nicely. The ribs will last 3-4 days in the fridge.
- Freezing: Once completely cooled down to room temperature, transfer the ribs to an airtight container or sealable freezer bag. They will last 2-3 months frozen.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
