Who doesn't love a plate of fall-off-the-bone ribs? Our Zesty Honey-Glazed Baby Back Ribs are a perfect blend of sweet, tangy, and smoky. They're great for a weekend cookout or a cozy dinner at home.
The backbone of this recipe is the baby back ribs, which are tender and juicy when cooked right. The glaze is where the magic happens: honey provides natural sweetness and a sticky finish, while apple cider vinegar adds a tangy punch. The soy sauce and Worcestershire sauce bring a savory depth. Dijon mustard lends a slight sharpness, and the smoked paprika adds a smoky layer. Garlic powder and onion powder offer a subtle aromatic base, and a hint of cayenne pepper kicks in a bit of heat. Finally, seasoning with salt and freshly ground black pepper enhances all the flavors.
These ribs pair wonderfully with a side of creamy coleslaw or buttery cornbread. A fresh green salad with a tangy vinaigrette can also complement the richness of the ribs. For drinks, consider a crisp lager or a glass of iced tea to balance the flavors.
First things first, preheat your oven to 300°F (150°C). While it's warming up, line a baking sheet with foil for easy cleanup later. In a mixing bowl, combine the honey, apple cider vinegar, soy sauce, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt and pepper. Stir these together until they're well blended. You'll want a smooth, rich glaze.
Take your racks of baby back ribs and pat them dry with paper towels. This helps the glaze stick better. Season both sides generously with salt and pepper. Now, place the ribs on your prepared baking sheet and brush them liberally with the glaze. Cover the ribs with another piece of foil and pop them in the oven. Let them bake for about 2.5 hours. This slow cooking makes them tender.
While the ribs are baking, get your grill ready by preheating it to medium-high heat. Once the ribs have baked to tenderness, remove them from the oven. Carefully transfer them to the grill. Grill each side for 5-7 minutes, brushing on more of that delicious glaze. You're looking for a nice caramelization and a bit of char.
After grilling, let the ribs rest for a few minutes. This helps the juices redistribute, making every bite succulent. Slice the ribs between the bones and serve them up hot.
Share