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honey glazed ribs

Recipe by
Darci Juris
Scottsdale, AZ

I don't own a smoker (wish I did), and sometimes, I don't have enough time or patience to try to smoke ribs on my barbecue, which can take four to five hours. But, I have discovered a recipe for cooking ribs in the oven for a little over two hours, and they come out DELICIOUS, tender and flavorful.

yield 4 servings
prep time 15 Min
cook time 2 Hr
method Convection Oven

Ingredients For honey glazed ribs

  • 3 lb
    baby back pork ribs
  • 1 c
  • 5 Tbsp
    soy sauce
  • 1/4 c
    apple cider vinegar
  • 1/4 c
    dijon mustard
  • 4
    scallions, chopped (reserve half for garnish)
  • 4 clove
    garlic, minced
  • 1/4 tsp
    cayenne pepper
  • dash
    salt and pepper

How To Make honey glazed ribs

  • 1
    Cut the ribs to a size that will fit into a large zip lock bag (may need a couple) and place the ribs inside the bag(s).
  • 2
    In a medium bowl, mix together the honey, soy sauce, vinegar, mustard, scallions, garlic and spices. Evenly distribute the marinade over the ribs between bags (if you used more than one).
  • 3
    Close and squish the marinade all around the ribs to get them well coated.
  • 4
    Place in refrigerator for at least an hour, turning the bag once for even marinade distribution.
  • 5
    When ready to bake, preheat oven to 300 degrees F. Line a cookie sheet with tinfoil. Place cooling racks over the foil on the cookie sheet.
  • 6
    Pull ribs from bag, reserving the marinade. Place the ribs, meat side up, on the cooling racks. Loosely tent with another sheet of foil and bake for 1 1/2 hours.
  • 7
    PREPARE GLAZE: Meanwhile, bring the reserved marinade to a boil, then simmer until consistency is thicker, set aside.
  • 8
    After the 90 minutes has passed, remove the foil and brush the glaze over the ribs, then cook, uncovered, for another 30 minute to 45 minutes.
  • 9
    Remove ribs from oven, brush with glaze again, loosely tent with foil and let stand for 10 minutes.
  • 10
    Cut ribs between bones, place on platter, sprinkle with remaining scallions, and serve. Enjoy!