Baked Honey Glazed Pork Ribs
User Reviews
4.5
Baked Honey Glazed Pork Ribs
Description
The recipe starts by removing the membrane from the underside of the pork ribs to improve tenderness and allow the glaze to penetrate. The glaze is made by combining honey, brown sugar, olive oil, lemon juice, garlic, paprika, oregano, mustard, sriracha, liquid smoke, salt, and pepper to achieve a balance of sweet, tangy, smoky, and spicy flavors.
The ribs are coated thoroughly with the glaze and roasted in an oven at 375°F with half an inch of water in the pan. The water keeps the environment moist during the long cooking time of about 1.5 hours. The ribs are basted every 20 minutes with the drippings to build a sticky and flavorful coating. Covering with foil if the ribs brown too quickly prevents burning.
After baking, the ribs are rested before serving, which helps juices redistribute for tender results. Leftover ribs can be refrigerated for a few days or frozen for longer storage, retaining their flavor and moisture if stored properly.
Ingredients
- 2 tablespoon honey
- 2 teaspoon brown sugar
- ⅓ cup olive oil
- 2 tablespoon lemon juice freshly squeezed
- 2 teaspoon salt
- 1 teaspoon black 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
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.
Notes
- Store leftovers in airtight containers or freezer bags; ribs keep 3-4 days refrigerated and 2-3 months frozen.
- Allow ribs to cool completely before freezing to maintain texture and flavor.
- Regular basting during baking prevents drying and enhances the glaze's stickiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 629 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 629kcal | 31% |
| Carbohydrates | 10g | 3% |
| Protein | 28g | 56% |
| Fat | 53g | 82% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 140mg | 47% |
| Sodium | 985mg | 41% |
| Potassium | 470mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 406IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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