Honey Glazed Baby Back Ribs are a mouthwatering delight that combines sweet and savory flavors with a luscious glaze. Perfect for any gathering, these ribs are slow-cooked to tender perfection and finished with a sticky, caramelized BBQ sauce. Easy enough for a weeknight, yet impressive enough for a special occasion.
The star of this dish is the baby back ribs, which are naturally tender and ideal for absorbing the rich flavors of the marinade. The honey adds a sweet, sticky glaze that pairs beautifully with the savory notes. To cut through the sweetness, we add a touch of apple cider vinegar, which brings a subtle tang. Soy sauce lends a depth of umami flavor, while Dijon mustard provides a gentle, spicy kick. The spice blend of smoked paprika, garlic powder, and onion powder adds warmth and complexity, and a sprinkle of black pepper and salt rounds out the seasoning. Finally, olive oil helps to carry all these flavors and ensure the ribs cook evenly, while a finishing touch of BBQ sauce creates that irresistible caramelized crust.
These ribs are perfect with a side of homemade coleslaw or a refreshing cucumber salad to balance the richness. Cornbread or roasted sweet potatoes also make excellent companions. For an extra kick, serve with your favorite hot sauce on the side.
First, set your oven to a low 275°F. This slow cooking temperature is key to tender ribs. While the oven preheats, trim any excess fat from the ribs, and don’t forget to remove the membrane on the back. It’s a bit fiddly, but it makes a huge difference in texture.
In a mixing bowl, combine 1 cup of honey, 1 tablespoon each of apple cider vinegar, soy sauce, and Dijon mustard, and 1 tablespoon each of smoked paprika, garlic powder, and onion powder. Add 1 teaspoon each of black pepper and salt. Mix well to create your marinade.
Lay the ribs out on a baking sheet and brush them generously with the marinade on both sides. Let them chill in the fridge for at least an hour. This wait might be a bit dull, but it’s crucial for flavor infusion.
Place the marinated ribs back on the baking sheet and cover tightly with foil. Pop them in the oven for 2.5 to 3 hours. You’ll know they’re ready when you can easily pull the meat away with a fork.
Once tender, take off the foil, slather on 1/2 cup of BBQ sauce, and crank the oven up to 400°F. Return the ribs to the oven for 10-15 minutes, just until the sauce is sticky and caramelized. Let them rest for about 10 minutes before slicing. This rest period helps the juices redistribute, making every bite juicy.
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