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.

Honey Barbecue Ribs from the oven

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!

HONEY BARBECUE RIBS – FROM THE OVEN!

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.

Ingredients

Ingredients

  • 3 to 4 large racks of pork back ribs or side ribs

For the dry rub

  • 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

For the Honey Barbecue Glaze

  • 1 cup barbecue sauce
  • 1/2 cup honey
  • hot sauce or crushed chili paste to taste optional

Instructions

Instructions

    To make the dry rub

    • 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.

    To glaze the 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.
    • Serve immediately.

    Related Post