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!
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.
Ingredients
- 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.
How to bake honey glazed pork 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.
How to make these pork ribs on the grill
- 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
- 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 this?
- 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
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Baked Honey Glazed Pork Ribs
Prep: 15 mins
Cook: 1 hr 20 mins
Total: 1 hr 35 mins
Serves: 6
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!
Ingredients
- 2 tbsp honey
- 2 tsp brown sugar
- 1/3 cup olive oil
- 2 tbsp lemon juice freshly squeezed
- 2 tsp salt
- 1 tsp pepper
- 4 cloves garlic crushed
- 2 tsp paprika
- 2 tbsp oregano
- 1 tbsp yellow mustard
- 2 tsp sriracha
- 1 tsp liquid smoke
- 2 racks pork ribs 3 to 4 lbs
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.
Recipe 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:
Calories: 629kcal (31%)Carbohydrates: 10g (3%)Protein: 28g (56%)Fat: 53g (82%)Saturated Fat: 15g (94%)Cholesterol: 140mg (47%)Sodium: 985mg (43%)Potassium: 470mg (13%)Fiber: 1g (4%)Sugar: 7g (8%)Vitamin A: 406IU (8%)Vitamin C: 4mg (5%)Calcium: 58mg (6%)Iron: 3mg (17%)
annette (fabri says
This recipe sound great and I want to put it in my Pinterest file. However, It won’t transfer to Piinterest – do you know why?
Jo Cooks Team says
I just tested it and the Pinterest buttons are working on my end! It might be an issue with your browser.
Larry Williams says
I’ll have to try this. I’ve been boiling mine for 1 1/2 to tenderize before putting them on the bbq with an orange zest bbq sauce. This looks like it would be easier. I’m guessing removing the skin on the back is the only part of the meat that is tough.
Do you use the back burner (for rotisserie) or just not put them on the side that the burners are on, when bbqing
Jo Cooks Team says
Keep an eye on it! I would start it directly over the heat and move it depending on flare-ups.
Susy Kohn says
Hi Jo, thank you for this recipe. It looks amazing. How long do I cook the ribs in the oven for?
Jo Cooks Team says
I see in step three it says 1 1/2 hours!
Carol Ecsedi says
Please have recipes for air-fryer. Love and have tried all your recipes. Keep them coming. Thanks, and love Jo!!!
Judith lopacki says
Not yet have made a couple of your recipes and have enjoyed them. Do you have a cook book available.
Jo Cooks Team says
We do! It’s called 30-Minute One-Pot Meals 🙂 Here’s a link to see more about it: https://www.jocooks.com/cookbook/
Jeff Miller says
Great recipe. You can make them even more fall off the bone by putting them in an instant pot for 15 minutes and quick release it BEFORE you season it. The silverskin is very slippery and more easily removed by grabbing it using a paper towel.
Lisa Lawver says
Flavor is great. I ended up with burnt edges, but that is my own fault, I didn’t check & baste it every 20 minutes…. next time I think I’d wait to put the glaze on until after the first hour, based on my laziness and my difficult oven. Great recipe, thank you!
denise thiel says
I love all your recipes and these ribs were no exception. I did question the amount of oregano though is it 2 tbsp
jo says
Yes, I love oregano, but feel free to cut it down to whatever you think will work for you. 🙂
Iva says
Plan on making these for 4th of July! Did you cover them during the baking time or should I bake uncovered?
Joanna Cismaru says
Uncovered, hope you like them!
M Malone says
I didn’t like the original spices so I combined honey, brown sugar and oil + 1Tbsp Garam Masala. I used boneless ribs. I placed the glaze coated ribs atop a bed of carrots. I baked whole, cored apples, plain without spice or sugar (in an inch of water/separate dish) and baked potatoes. Delicious. This recipe is a great Start. Thanks
Shirley Minnie says
Because in the summertime I would like to cook this in my toaster oven. What do I do differently or nothing differently? I have not made it yet.
Jo Cooks Team says
That should work, just keep a close eye on them!
Birgie says
Hi,Jo !
Thank you so very much for posting this recipe ❤️
Just getting ready to make it for supper 😏
Question ! The yellow mustard – is it powder or ready made ? Also , do you grease your roasting pan ???
Thank you again!
Birgie
Joanna Cismaru says
It’s ready made mustard. I didn’t grease the roasting pan because there was plenty on the rack, but if you want you could always grease it a bit.
Birgie says
Thanks fot getting back to me so quickly , Jo ❤️I used mustard powder , think its ok . Supper will be in about 2 hours. Jo , how can I support your website . Just love your recipes !!!
Joanna Cismaru says
It’ll be fine! Just keep coming back to the blog, that’s all you need to do. 🙂 Thanks so much and enjoy your supper!
Birgie says
Thanks , Jo !!! I am a visual person . Would you be able to do a clip 😏
Jia says
Can i use this recipe to grill some lamb ribs? Would yo recommend any changes if I plan on BBQing lamd ribs.
Thank you and I have made these in the oven many times and got rave reviews each time:)
jo says
I think you can, don’t see why not, but the cooking time may change for lamb ribs, probably depends on how you want them done.
Krista says
These are delicious. Perfect balance of sweet, salty and spicy. Thank you!
Wes says
This sounds awesome! I think I’ll just use real hickory smoke though.
https://www.facebook.com/SmokingGoodFood?ref_type=bookmark
Joyce says
Love me some ribs…can’t wait to try out this recipe! My pup, Scooter, also a beagle (16 yrs old) will be right by the grill anxiously awaiting some samplings!!
mp says
It was hard to tell exactly the type of ribs you used. Like were they Country Rib or did they come in a long slab wrapped in plastic? I used the latter. They come in different weights so I think maybe I had a larger amount then you b/c I did not have any extra liquid to baste with.
jo says
They came in a long slab wrapped in plastic.
Stephanie @ Stephanie's Az Kitchen says
Are they spicy or does the honey balance it out? Need something more mild/moderate – family friendly 🙂
jo says
Not spicy, the honey balances it out, you can also skip the sriracha hot sauce if you wish, but like I said not spicy at all.
Sheila Sullivan says
The ribs look soooo good! Are they almost “fall off the bone” tender? I cook mine in a very slow oven for several hours, as they MUST be tender…but I love your recipe for the glaze.
Thanks,
Sheila
jo says
Oh they do fall off the bone, they’re amazing. If you like them done a bit more, you could keep them in the oven for another 20 minutes.
Katharine says
What great timing….I was *just* looking for a rib recipe done in the oven! These look awesome; definitely adding this to my meal list this week 🙂
jo says
You’ll love them!:)
Jeri says
Did you back these covered or uncovered in the roaster?
jo says
I baked them uncovered.