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closeup shot of honey glazed pork ribs cut into pieces
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Baked Honey Glazed Pork Ribs

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!
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Course: Dinner
Cuisine: American
Keyword: baby back ribs, honey glazed pork ribs, pork ribs
Servings: 6
Calories: 629kcal
Author: Joanna Cismaru

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
US Customary - Metric

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.

Video

Notes

  1. 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.
  2. 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

Serving: 1serving | Calories: 629kcal | Carbohydrates: 10g | Protein: 28g | Fat: 53g | Saturated Fat: 15g | Cholesterol: 140mg | Sodium: 985mg | Potassium: 470mg | Fiber: 1g | Sugar: 7g | Vitamin A: 406IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 3mg