- Pineapple Glazed Ribs
- Pineapple And Pork Ribs
- To Marinate Or Not
- Using The Instant Pot
- The Recipe
- Honey Glazed Ribs (蜜汁排骨) – Oven Baked
- Baked or Barbecued Sticky Glazed Ribs
- How to Make Baked or Barbecued Sticky Glazed Ribs:
- ★ Did you make this recipe? Please give it a star rating below!
- Baby Back Pork Ribs Glazed with Honey
- Bourbon Honey Ribs
- Our secret tip
- Spicy Glazed Pork Ribs
- Soy Honey Glazed Pork Ribs Recipe
- For the soy honey glaze:
- Nutrition Information
Pineapple Glazed Ribs
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Baby back ribs glazed with a tangy pineapple sauce is the perfect snack for the big game.
Pineapple And Pork Ribs
Pineapple and pork are a super combination. There’s just something about the sweet-tart flavor of pineapple to complement the taste of pork.
The method I tend to use in cooler weather is oven roasting. It seems to bring out very good flavor in ribs. Of course in the summer I don’t want to heat up the house. Grilling them is actually the preferred method.
The original recipe from Andrew Zimmern grills them over indirect heat. Grilling over indirect heat produces a wonderful flavor that an oven closely duplicates but doesn’t quite match.
So if you want these for Super Bowl snacking, go with your oven, but do remember to make these ribs once the BBQ season starts.
To Marinate Or Not
I’ve made these both ways–marinating them and just baking and basting with the glaze.
Sure, there’s a whole new depth of flavor when you marinate these ribs for 24 hours, but they are surprisingly good if you don’t.
If you choose to speed up the process by eliminating the marination, make sure you have extra glaze for a dipping sauce. Your guests and your family will wolf the ribs down either way. But I do encourage you to take the extra step to marinate as it will add more flavor.
I will add at this point that by itself, I am not keen on the flavor of cilantro. However, combined with pineapple it works…I can’t explain that but it does. Usually I use half the amount of cilantro called for in a recipe. In this I don’t as it pairs excellently with the taste of pineapple.
Using The Instant Pot
If you want to skip marinating and cook the ribs in the Instant Pot, instead of water, use pineapple juice as the liquid. It will infuse more flavor. Use about 1-1 1/2 cups (around 400 ml) and cook at high pressure for 15-18 minutes. I always cook for the lowest time so the ribs stay together. Release the pressure immediately too so they do not overcook.
Then all you do is glaze them and pop them under the broiler until they begin to crisp.
Print Recipe Add to Recipe Box Go to Collections Pin RecipePork and pineapple are a perfect combo for ribsCourse: Appetizer, Main, Main CourseKeyword: baby back rib recipes, glazed pork ribs, Instant Pot recipes, super bowl
- 6 lb pork baby back ribs about 2 racks
- 2 tbs brown sugar
- 1 tbs kosher salt
- 1 tbs garlic finely minced
- 1 tbs olive oil
- 1 1/2 tbs cider vinegar
- 1/2 cup cilantro
- 1 chili pepper finely minced
- 3 cups pineapple juice
- 1/2 tsp red pepper flakes
- 1 cup mirin
- 3 tbs brown sugar
- 2 tbs rice vinegar
- Place all marinade ingredients in a food processor and pulse a few times. Rub the mixture onto the ribs. Place ribs in a covered dish or large freezer bags and marinate overnight.
- You can make the glaze ahead of time as well (recommended). Place all glaze ingredients in a medium saucepan and bring to a boil. Reduce heat so you have a medium simmer (some bubbles on top of the liquid) and reduce until it’s a syrupy consistency—this will take about 1 hour. Season to taste with salt and you may a splash (about 1 tsp) of fresh lemon juice added.
- Line a baking sheet with either parchment or aluminum foil. Place ribs on the sheet and roast in a 350F/180C oven for about 2 hours. Basting with glaze during the last 15 minutes of cooking.
- Brush with additional glaze then cut into individual rubs. Serve remaining glaze as a dip if you desire.
Mirin is a sweet sake- condiment. You will find it in the Asian section of the store.Serving: 1serving | Calories: 620kcal | Carbohydrates: 32g | Protein: 41g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 148mg | Sodium: 1292mg | Potassium: 674mg | Fiber: 1g | Sugar: 23g | Vitamin A: 205IU | Vitamin C: 18mg | Calcium: 86mg | Iron: 2mg Mention @midnitebaker or tag #midnitebaker!
Honey Glazed Ribs (蜜汁排骨) – Oven Baked
Summer is officially here, which means that we Americans are feeling our yearly license to picnic and BBQ to our heart’s content. While hamburgers and hot dogs will always have their place, we’ve found that ribs are an extra special crowd pleaser for summer get-togethers, and these Honey Glazed Ribs or mì zhī pái gu (蜜汁排骨) are no exception.
These ribs are normally fried at Chinese restaurants, but we’re always looking for ways to enjoy our favorites with less guilt-inducing versions, so we’ve reworked this recipe by baking the ribs instead! If you’re getting tired of your go-to BBQ sauce, these ribs are a great alternative.
(We did actually both bake and fry these honey glazed ribs when preparing this recipe, so that you can see the difference between the two versions. Honestly, though, the baked ones tasted just as good as the fried ones!)
If you’re looking for even more ways to prepare baby backs or regular pork ribs, we have a handful of recipes that are perfect for addressing all of your porky cravings. My personal favorites are Fried Chinese Spare Ribs, Jasmine Tea Rub Ribs, Chinese Ribs with A Sesame Crust, and Peking Style Ribs.
Ribs for everyone!
Wash the ribs and thoroughly pat them dry with paper towels. Next, marinate the ribs with a mixture of onion powder, garlic powder, 1 tablespoon light soy sauce and 2 tablespoons Shaoxing wine for one hour.
Next, preheat the oven to 400 degrees, and put the ribs on a baking sheet lined with parchment paper. Bake for 40 to 45 minutes. Turn and flip the ribs every 10 minutes until all sides are golden brown.
Alternatively, you can fry the ribs until golden. Here’s what that looks :
About 10 minutes before the ribs come the oven, prepare the sauce. Heat the oil in a wok over medium low heat. Add the rock sugar, and let it melt, taking good care not to burn it.
Next, add the water, honey, cider vinegar, and 1 tablespoon of light soy sauce.
Turn up the heat slightly to bring the sauce to a low boil, and turn off the heat.
Once the ribs are done, coat them in the hot (temperature-wise) sauce while the ribs are still hot. Only when the ribs are straight the oven will they properly absorb the sauce and get that coveted sheen.
Sprinkle with toasted sesame seeds and serve.
Make these honey glazed ribs part of your next summer party!
Print RecipeHoney Glazed pork ribs are an extra special crowd pleaser for summer get-togethers, and these Honey Glazed Ribs are super-easy to make and quite deliciousKeyword: honey glazed ribs
- Wash the ribs and thoroughly pat them dry with paper towels. Next, marinate the ribs with a mixture of onion powder, garlic powder, 1 tablespoon light soy sauce and 2 tablespoons Shaoxing wine for one hour.
- Next, preheat the oven to 400 degrees, and put the ribs on a baking sheet lined with parchment paper. Bake for 40 to 45 minutes. Turn and flip the ribs every 10 minutes until all sides are golden brown.
- About 10 minutes before the ribs come the oven, prepare the sauce. Heat the oil in a wok over medium low heat. Add the rock sugar, and let it melt, taking good care not to burn it. Next, add the water, honey, cider vinegar, and 1 tablespoon of light soy sauce. Turn up the heat slightly to bring the sauce to a low boil, and turn off the heat.
- Once the ribs are done, coat them in the hot (temperature-wise) sauce while the ribs are still hot. Only when the ribs are straight the oven will they properly absorb the sauce and get that coveted sheen. Sprinkle with toasted sesame seeds and serve.
Calories: 407kcal | Carbohydrates: 11g | Protein: 28g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 99mg | Sodium: 629mg | Potassium: 372mg | Fiber: 1g | Sugar: 10g | Vitamin A: 30IU | Calcium: 44mg | Iron: 1.3mg
Baked or Barbecued Sticky Glazed Ribs
This recipe for Baked or Barbecued Sticky Glazed Ribs makes the most gloriously sticky ribs for a finger-licking meal.
This recipe is a great option for summer parties – if the sun is shining you can BBQ, but if you end up with rain, you can still have a great meal!
I love a barbecue, but all too often in England, they get rained out. I this recipe because you don’t have to be counting on the sunshine to plan a meal for summer gettogether.
I have learned to make dishes that don’t need the outdoors to cook them to perfection. These ribs are one of those meals. It’s an easy recipe that can be prepared ahead and finished off when you know what the weather will bring. It’s perfect served with my 10 Minute Greek Style Cous Cous Salad with Feta, wow your guests with this wonderful BBQ food.
- The rub is simple and doesn’t require a trip to the store for fancy ingredients.
- These ribs can be made in the oven or on the grill. Either way, they come out tender and full of flavor.
- The bourbon adds acomplexity to the sauce that levels up the whole recipe!
To add sweetness, I know it sounds odd, but I use plain old ketchup as well as balsamic vinegar and honey. I add soy sauce to balance it out with a salty flavor and bourbon to add a richness to the sauce.
This dish is packed full of sweet and savory flavors and is cooked to sticky perfection! It’s a real crowd-pleaser!
How to Make Baked or Barbecued Sticky Glazed Ribs:
In a small mixing bowl add the ingredients for the dry rub.
Mix well and apply the rub to the ribs.
Cover the pan with foil and bake.
Meanwhile, to make the glaze, place the ketchup, soy sauce, vinegar, honey, and bourbon into a saucepan, stir well and bring the mixture to a simmer.
Simmer for 5 mins until thickened and sticky, then remove from the heat and set aside until needed.
Once cooked separate the ribs and cover with the sauce.
At this point, they are ready to throw on the grill or finish in the oven.
Once they are cooked, add more sauce if you’d and serve hot.
- You can do the first cook on the grill. If you don’t want to light the oven, you can also cook the ribs in the covered pan on the grill over cool heat (the coolest part of the grill).
- Place a drip pan on the grillgrate under the section of the cooking grate where the ribs will be cooking. It will help minimize flare-ups of the flames and burning ribs. Ready-made drip pans can be store-bought or you can make your own foil.
- If you don’t a charred sauce when grilling, add the sauce at the end of grilling to help avoid a burnt and crusted sauce.
- Smoked paprika gives a great smokey BBQ taste, but if you don’t have it on hand you can swap it out for sweet paprika.
- The sauce can be doubled if you the extra sauce to dip or slather on finished ribs.
- Add cayenne pepper to taste if you prefer your ribs a bit spicy.
The alcohol in the sauce is cooked out, so don’t worry you can serve it to the kids!
★ Did you make this recipe? Please give it a star rating below!
- 4 lbs spare ribs cut into individual ribs
- ⅛ cup smoked paprika
- ⅛ cup sweet paprika
- 1 tablespoon garlic powder
- 1 teaspoon cumin
- 2 tablespoons ground black pepper
- 5 teaspoons dark brown sugar
- 1 tablespoon salt
- ⅔ cup ketchup
- 3 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- ½ cup honey
- 5 tablespoons bourbon
- In a small bowl, mix the spices for the rub.
- Cover the ribs with the rub so they’re coated all over.
- Place the ribs on a baking tray and cover the pan with foil and bake for 1 hour, until tender.
- Meanwhile, to make the glaze, place the ketchup, soy sauce, vinegar, honey, and bourbon into a saucepan, stir well and bring the mixture to a simmer.
- Simmer for 5 mins until thickened and sticky, then remove from the heat and set aside until needed
- At this point, they can be dipped in the glaze and grilled on the BBQ for 10-15 minutes (brushing with the glaze again as needed)
- When the ribs are done, remove from the oven and increase the heat to 400F/200C.
- Using a pair of tongs, dip each rib in the glaze, then return to the rack.
- Place the ribs back in the oven and cook for 10 mins.
- Remove from oven, dip into the glaze again, then return to the oven for another 10-12 minutes until sticky.
Calories: 1539kcal (77%)| Carbohydrates: 58g (19%)| Protein: 73g (146%)| Fat: 107g (165%)| Saturated Fat: 34g (213%)| Cholesterol: 362mg (121%)| Sodium: 3239mg (141%)| Potassium: 1500mg (43%)| Fiber: 3g (13%)| Sugar: 49g (54%)| Vitamin A: 3545IU (71%)| Vitamin C: 1.8mg (2%)| Calcium: 117mg (12%)| Iron: 6.9mg (38%) Keyword:bbq ribs recipe, pork ribs recipe, ribs recipe
Update Notes: This post was originally published in July of 2015, but was republished with step by step instructions, new photos, tips, FAQs in June of 2018.
Baby Back Pork Ribs Glazed with Honey
Home > Pork > Baby Back Pork Ribs Glazed with Honey
Published by APL Publishing
Baby Back Pork Ribs Glazed with Honey This image courtesy of David Loftus
Editor's Note: These Baby Back Pork Ribs Glazed with Honey are sweetly spiced with the flavors of mustard, apples, and honey to make BBQ ribs you'll never forget.
This is a great recipe to make for the big game or a summer cookout – it's a hit with kids and adults a. This pork ribs recipe is meant for the grill to give the ribs a slightly smoky flavor.
With homemade barbecue sauce and tender ribs, you definitely can't go wrong.
Honey has long been a buddy to barbecuers. It caramelizes beautifully, plus it’s a great flavor carrier-you can infuse it with anything from jalapenos to fruit juice- and thickener for sauces.
Those who compete on the barbecue circuit often harness honey for a technique virtually unknown to recreational cooks: They drizzle onto their smoked ribs a mixture of honey, butter or margarine, and a splash of fruit juice just before giving the racks a final blast of smoke.
Don’t ask me how, but along with candying the meat a bit, the potion brings the ribs to a new degree of tenderness.
Cooking MethodBarbecuing, Grilling
Dietary ConsiderationEgg-free, Lactose-free, Peanut Free
Taste and TextureGarlicky, Meaty, Savory, Smoky, Spiced, Sweet
- 4 racks baby back pork ribs, about 2 3/4 lbs each (see Notes)
- Mustard Moisturizer:
- 1/4 cup prepared yellow mustard
- 1/4 cup water
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- Seasoning Blend:
- 6 tablespoons mild chili powder, preferably Chimayo, Ancho or Hatch
- 3 tablespoons sweet paprika
- 3 tablespoons firmly packed dark brown sugar
- 1 1/2 teaspoons dry mustard
- 2 1/4 teaspoons coarsely ground fresh black pepper
- 3/4 teaspoon Old Bay Seasoning
- 1 teaspoon ground cinnamon (optional)
- Wrapping Mixture:
- 1 cup firmly packed light brown sugar
- 1 cup honey
- 1/4 cup apple juice
- Honey BBQ Sauce:
- 1 cup Apple Barbecue Sauce or your favorite BBQ sauce
- 1/2 cup honey
- 2 tablespoons apple cider vinegar
- 1/2 Granny Smith apple, peeled cored and grated on a Microplane grater
- About 1/2 cup Apple Juice Spray
- Apple Juice Spray:
- 1 cup unsweetened apple juice
- 1 cup water
- APL BBQ Sauce:
- 1/2 cup canola or vegetable oil
- 5 garlic cloves, peeled and coarsely chopped
- 1 medium sweet white onion coarsely chopped
- 1 green bell pepper coarsely chopped
- 2 teaspoons kosher salt, plus additional as needed
- 1/4 cup bourbon
- 3 tablespoons chile powder
- 1 tablespoon coarsely ground fresh black pepper
- 1/4 teaspoon ground allspice, plus additional for seasoning
- 1/4 teaspoon ground cloves, plus additional for seasoning
- 1 cup firmly packed dark brown sugar
- 2 cups water
- 2 cups ketchup
- 1/2 cup unsulfured blackstrap molasses
- 1/2 cup prepared yellow mustard
- 1/2 cup apple cider vinegar, plus additional as needed
- 2 teaspoons hot sauce
- 1/2 cup apricot preserves
- 1 jalapeno chili, grated on a Microplane grater, stopping before the seeds
- 1/2 Granny Smith apple, grated on a Microplane grater
Preheat an indirect barbecue drip pan and fruitwood (preferably apple), a ceramic cooker with deflector plate and fruitwood (preferably apple) or a charcoal or gas grill with a box or packet of fruitwood (preferably apple) to 275 degrees Fahrenheit.
Combine all of the Mustard Moisturizer ingredients. Combine all of the seasoning blend ingredients. Rub a thin layer of the Mustard Moisturizer on all sides of the racks and lightly sprinkle with the seasoning blend on all sides. The remaining seasoning blend will be used later in the cooking.
If using a ceramic cooker, the racks can be placed an inch apart on a rib. They might need to be trimmed to fit the cooking surface so the lid can close. If using a larger indirect or direct barbecue, no additional trimming is necessary. Place the ribs in the cooker and cook for 2 hours.
Meanwhile, combine the Wrapping Mixture ingredients.
Tear off 8 sheets of heavy-duty aluminum foil. Working with 2 sheets of foil at a time, place a quarter of the Wrapping Mixture on the foil, top with a rack of ribs, and wrap in the foil, crimping to seal. Wrap with the second sheet of foil. Repeat for three remaining 3 racks of ribs.
If using a ceramic cooker, stack the packets on top of each other. If using a smoker, place the ribs on sheet pans for easier movement.
Place the packets back in the cooker, meat side down, and cook for 1 hour, flipping half way through.
Remove the racks from the cooker and let rest in the foil packets for 20 minutes.
Remove the ribs from the foil and dust lightly on both sides with additional seasoning blend. Place the ribs back in the cooker, meat side up, for 30 minutes.
Meanwhile, combine the Honey BBQ Sauce ingredients.
Remove the racks from the cooker and brush with an even, but not too thick layer of sauce. The layer should evenly coat the ribs but should not clump. Place meat in the cooker, meat side up, for 25 minutes to tighten up the sauce.
Paint a cutting board with some of the remaining sauce.
Remove the ribs from the cooker and place on the prepared cutting board adding additional sauce as needed to cover, but not excessively coat. Spray twice with apple juice spray. Cut the ribs from the racks and dredge to coat the exposed sides with the remaining BBQ sauce.
Pour the oil in a large saucepan and cook over medium heat until it starts to shimmer. Stir in garlic, onion, bell pepper and salt. Cook, stirring occasionally until the vegetables have softened, about 10 minutes.
Pour in the bourbon and cook until the alcohol has cooked off, about 5 minutes. There will no longer be the strong smell of alcohol.
Combine the chili powder, black pepper, allspice and cloves and add to the pan. Cook, stirring continuously, until fragrant, about 3 minutes.
Stir in the brown sugar, water, ketchup, molasses, mustard, vinegar, hot sauce and preserves. Bring the mixture to a boil, stirring occasionally to be sure nothing sticks to the bottom and burns. Reduce to a simmer. Continue to simmer, stirring often, until thickened, about 45 minutes.
Add the jalapeño and apple. At this point the sauce can be left chunky or blended in a blender (blend in small batches since it will be hot), or in a bowl using an immersion/stick blender until smooth.
Season to taste with additional allspice, cloves, salt and vinegar to taste.
Combine the water and juice and place in a spray bottle. (For Apricot Spray, substitute apricot nectar for apple juice.)
I don’t remove the membrane from the back of the ribs. It helps hold it all together.
2013 Adam Perry Lang
You can't go wrong with this easy recipe for Welsh Rarebit from the Cock 'n Bull restaurant in Los Angeles! This recipe has a… See more
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Bourbon Honey Ribs
Our new cookbook is out now — and its focus is one of our favorite ingredients: booze! We show you how to use the cooking properties of beer, wine, bourbon and more to make your dishes pop!
☞ Learn more and order now! ☜
You don’t have to be a grill master to make perfect bourbon honey ribs because there is an easy, no-fuss technique that works every single time. And our homemade BBQ sauce will knock your oven-mitts off. It’s sweet, spicy and you’re going to want to slather it on everything!
(While we’re catching up on some site administration behind the scenes – and recovering from exhausting winter colds – we decided this recipe from a few years back would be a great fit for any upcoming sporty-type television events. This was originally posted as a summer recipe, but since these ribs get cooked in your oven, you can make them every damn month of the year, rain or shine.)
Back when I was just a wee sprout gazing through my window at New York City, I often wondered what life would be if I lived in a house instead of an apartment. What it would be to stand outside on a patch of earth and say “mine!” and know it was true.
Well, it took me a very long time to get there but I finally got my little patch. The fact that it’s a hilly, weedy little patch covered with poison ivy and crab grass doesn’t dampen my enthusiasm one bit. Okay, maybe a little bit, but just you wait, in twenty or thirty years this yard will be … a tiny bit nicer (we work slowly).
One thing I’ve discovered since living in a house: standing on a deck with a cocktail in hand whilst some form of meat sizzles on a grill is one of life’s pleasures. Another thing I’ve discovered: it is nearly impossible to make meltingly tender ribs on a grill unless you are a grill master. (We are not even Grill Journeymen.)
This Spicy Bourbon-Honey BBQ Sauce is so good, I want it on everything.
Our secret tip
Luckily it turns out that you don’t have to be a grill master to make perfect bourbon honey ribs because there is an easy, no-fuss technique that works every single time. The secret? Cook them in the oven. Yup. It’s true. Ribs need to be cooked low and slow, preferably with some moisture involved and the oven is a perfect place to make that happen. Seriously, it’s magic!
And speaking of magic. Oh em gee, this sauce. These might be the four most mouth-watering words in the English language; Spicy Bourbon Honey Glaze. It’s everything good in the world had a party, got on really well and decided to live together in peace and harmony in your mouth.
Make a packet foil, and add a little apple juice, seal it up and cook it at a low temperature for about 4 hours. (This may not be the last time you see a juice box in one of our photos. THEY’RE SO VERSATILE.)
Glazed and ready for slicing.
Make extra or your guests will get angry. I’m on their side.
While not the quickest process in the world, the result is well worth it. My suggestion is to make more than you think you’ll need because these go fast. They also make great leftovers (just heated up or use the pulled meat in sandwiches).
- Myth-busters! Properly cooked ribs will not fall off the bone! That texture is usually the result of ribs that have been boiled or steamed (which robs them of flavor and results in mushy meat because water is a solvent). You don’t want your meat to be mushy, do you? I can see from your horrified face that you don’t. Well-cooked rib meat will pull cleanly off the bone when you bite it, but will still have a little bit of chew, tender steak.
- We made our own rub but you could use your favorite store-bought kind. Keep the rub free from meaty hands so you can store the leftovers and use it on chicken, pork shoulder or your next batch of ribs. The rub will last for about 6 months or so.
- If you don’t have apple juice, you could use pineapple. Even water or stock would be okay.
- We’ve had mixed results in removing the membrane from the back of the ribs. Sometimes it comes right off, sometimes not. Don’t stress if you can’t get it cleanly off. This video might help some.
- If you want to make the ribs in advance, do the low and slow oven cooking, then refrigerate them. On the day you want to serve them, put them in a low oven (225ºF / 107ºC) for 20-30 minutes until they are warmed through and then follow the recipe for glazing.
- You can glaze them in the oven or on a grill.
Spicy Glazed Pork Ribs
- I wanted low and slow which = fall off the bone so I modified this as follows: Marinated overnight in the recipe as is, in the morning I preheat oven to 200 and popped them in for 3 hours, meaty side UP and on a very large piece of foil and on top of the marinade. After 3 hours you wrap them completely in the foil and let cook for additional 4 hours. Once they are wrapped in the foil they are not going to dry out
- Super, super easy and the result is very tasty. Not quite “fall-off-the-bone”, but overall excellent considering the minimal work. A surprising amount of liquid is produced by the ribs, takes some time to boil down. Careful when removing the baking dish from the oven, a lot more liquid will be in there than you had put in it! I baked cornbread in the oven along with the ribs. So easy.
- Delicious as written but a little spicy. The next time I made them, I reduced the amount of red pepper paste and added orange marmalade, minced ginger, garlic and jalapeño. Also I turned the heat up to 425 during the last 15 min of cooking because I was afraid they'd burn. This is a great recipe
- Really excellent recipe. I've made it exactly as written and it was a little too spicy for my children. Also, I turned the heat only to 425 for the last 15 minutes of cooking because I was too afraid they'd burn. These are really delicious and easy to make. The next time I made them, I reduced the amount of red pepper paste, added a heaping tablespoon of homemade orange marmalade, minced garlic and ginger, and a diced jalapeño. My family loves this recipe.
- These ribs are amazing. I took the advice of other reviewers and kept the temp at 350 until the last 10-15 minutes. Then I turned the temp up to 450, basted in remaining marinade, and took the foil off. They were perfect. Will definitely make again.
- I made double the batch of the sauce, used smoked brown sugar and added black pepper and fresh minced ginger, and garlic.
- Made these exactly as written. Fabulous flavor and glazing. Heat on the spicy side, too much for hubby and peak heat for me. Made a note to cover for the first hour and half and just leave temp alone for the remaining time and instructions. Turned up to 450 and they charred, almost lost them, glad I checked on them early! Will definitely make again and serve to hubbies super HOT wing buddies. May experiment with wings.
- I make these all the time, exactly as written, except I usually double the recipe. I've brought them to several potlucks and never brought a single rib home. People love 'em. It's also a great intro to the path of gochujang.
- Delicious. Doubled the recipe and cooked on a sheet pan. Didn't have low sodium soy, so I just didn't add the kosher salt. Seasoned perfectly. Marinated about 5 hours. Very easy. Served with Simple Fried Rice and some green cabbage sauted in oil with garlic and finished with a little rice vinegar.
- Turned out tasting really good, but not quite great. I ended up making 2 batches of the marinade, as I used all of the initial batch (not half, per the recipe) to marinate the ribs. It's just not much marinade! One key piece of advice – put your oven racks at the lowest level. Once you remove the foil, the fat in the ribs will splatter up and hit the burners, making for a very smoky kitchen.
- Use parchment paper for a lining,the acid in the marinade will attackthe foil. Great sauce
- This recipe rocks! Simple, yet oh so yummy. Really if you don't have the Gochujang don't even bother – you need to get some as it's the prime ingredient. Spicy, smoky, slight sweet, a little salt – it's a killer Korean BBQ sauce. Yes you ly can't find it locally except in a asian grocery – so just order it online, can even get it on Amazon. I the Haechandle brand but there are many. The recipe is pretty spicy so not for the faint of heart, but not killer. Made it pretty much as-is, except baked on 350 longer, less on 450 – will result in more tender. Mine was fall off the bone tender! Sauce amount is adequate for marinating and a couple of bastes – which should be all you need, since it's pretty spicy you don't need to overbaste. Will definitely line the pan with foil next time – otherwise it's a mess to clean up!
- Amazing and simple. I have made this recipe several times and never tire of it! I use a Thai chili sauce and find the ribs are better if left in a full rack.
- Wow- simply amazing. My boyfriend and I made these last night. He's from Kentucky, so he knows ribs, and said these far surpass bourbon ribs. My only suggestion would be is to remember to line your dish with foil because the carmelization is messy to clean up.
- Delicious. Stupid delicious even. Made as is.
- Ridiculously good! I've done ribs a thousand different ways and these may be the best. Couldn't find the Korean pepper used Thai Kitchen roasted red chili paste
- Spicy, carmelized and addictive.
Soy Honey Glazed Pork Ribs Recipe
Home » Mains » Easy Soy Honey Glazed Pork Ribs Recipe
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Soy Honey Glazed Pork Ribs Recipe – fall of the bone baby back ribs, marinated and glazed in simple soy honey ginger glaze. Easy to make in the oven, with just 10 minutes of prep work. Ready in 2 hours.
Perfect for a weeknight dinner or family gathering. Made with hight quality pork meat. Very easy to prepare.
This Soy Honey Glazed Pork Ribs Recipe is made with Smithfield All Natural Back Ribs – an easy, everyday option for delicious dishes. I got a pack of Smithfield All Natural Back Ribs, while shopping at my local Walmart a few days ago. They are located at the refrigerated meat section at Walmart.
My family is a huge fan of Smithfield Pork and I always get great results when cooking with it. Their All Natural Fresh Pork is naturally tender and juicy without added steroids, hormones or artificial ingredients, which is very important to me.
Most of their products are perfect for quick and easy weeknight dinners, that come together in 30 minutes. This is so convenient! You can check out my other recipes using Smithfield Pork Chops – One Pan Pork Chops With Balsamic Mushrooms And Onions and Dry Ribbed Pork Chops Recipe.
While this Soy Honey Glazed Pork Ribs Recipe requires slightly longer time than 30 minutes to cook, it is still great for busy weeknights, if you plan it ahead.
You need 10 minutes of prep work – to prepare the ribs and mix the marinade and sauce. Then set the ribs in the oven and let them cook and get some other kitchen work done, make a salad of side dish.
You’ll need to check on the ribs at the 1 1/2 hour mark, remove the foil, brush with sauce and cook for a few more minutes.
Have you heard about the Smithfield’s and Walmart’s ‘Compassion for Community’ mission? I’m very excited to share about it with you, and also tell you about the sweepstakes!
Nominate someone who embraces compassion, care and commitment in their community by entering the #SmithfieldCares Sweepstakes.
My hero is one of my best friends, who after getting under control a scary disease, has become an inspiration to many people around her. She is a strong and loving person, full of positivity and compassion! I nominate my friend Mary!
With nearly $2,500 in prizes, don’t miss your chance to nominate someone in your community who deserves recognition for embracing compassion, care and commitment.
Check them out! Smithfield will award prizes to local heroes!
#SmithfieldCaresSweepstakes (10/9 to 11/24)
Smithfield products are made with Commitment, Care and Compassion.
I’ve cooked with Smithfield All Natural Boneless Pork Chops, All Natural Bone-in Pork Chops, All Natural Tenderloin and All Natural Shoulder Roast numerous times, but this time I decided to get the Smithfield All Natural Back Ribs.
I cooked them in the oven with soy honey marinade and sauce.
Smithfield All Natural Fresh Pork is versatile enough for easy weeknight cooking as well as weekend entertaining. This Soy Honey Glazed Pork Ribs Recipe is perfect for entertaining and a crowd.
My friends love pork ribs and I’m excited to share with you my favorite way to prepare them. This actually is the easiest way to cook them, too!
Back ribs are brushed with a marinade made with soy sauce, honey, garlic, ginger, brown sugar, salt and lime juice. Then they are wrapped in foil and cooked in the oven for 1.5 to 2 hours at 350F.
Then foil is removed and ribs are brushed with soy honey glaze, made with the same ingredients as the marinade, but cooked on the stove top to thicken. Ribs are cooked for 10-15 minutes more, on a wire rack, placed over a baking sheet in the oven. The result – tender, perfectly cooked, juicy and flavorful baby back ribs with slightly sweet soy homey glaze.
This Soy Honey Glazed Pork Ribs Recipe produces fall of the bone ribs, in a few simple steps, made completely in the oven in under 3 hours. All ingredients for the marinade and glaze are also very easy to find and you may already have them in your pantry.
If you are not a fan of the soy honey glaze, you can season the ribs with your favorite seasoning, bake them in foil and then remove the foil. Brush with barbecue sauce and finish cooking on a wire rack for 15 minutes.
Serve these Soy Honey Glazed Pork Ribs with a salad, slaw or potatoes.
They are perfect for a weekday, weekend, holiday and party meal. Yeah, this may not be the best option, if you are looking for 30-minute recipe, but if you have some extra time for cooking dinner during the week, you can definitely make them.
You can also get your COUPON for $1 off Smithfield® All Natural Fresh Pork HERE.
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- 2 1/2 lb Smithfield All Natural Back Ribs
- 2 tbsp honey
- 2 tbsp soy sauce
- 2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp brown sugar
- 2 tsp garlic powder
- 1 tsp fresh ginger
- 2 tbsp lime juice
For the soy honey glaze:
- 2 tbsp honey
- 2 tbsp soy sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp brown sugar
- 2 tsp garlic powder
- 1 tsp fresh ginger
- 1 tsp lime juice
Combine all ingredients for the marinade in a sauce pan and cook over medium heat for 7-10 minutes, until thickened and sticky. Mixture should reduce its volume in half.
Preheat oven to 350F. Remove ribs from the packaging.
In a small bowl, combine all ingredients for the marinade. Brush over both sides of the ribs. Let marinade for 10 min.
Wrap in aluminum foil and place on a baking sheet. Bake for 1 hour and 30 minutes. Take the oven and remove foil. Brush with glaze.
Place a wire rack over the baking sheet and place ribs over it. Bake uncovered for 10-15 minutes, until dried out and a little sticky.
Cut into pieces and serve garnished with lime juice and cilantro.
Calories: 424, Fat: 22g, Saturated Fat: 4g, Cholesterol: 139mg, Sodium: 1760mg, Potassium: 651mg, Carbohydrates: 16g, Sugar: 13g, Protein: 38g, Vitamin A: 15%, Vitamin C: 1.7%, Calcium: 42%, Iron: 2%