Ever wonder how restaurants get their ribs so tender and flavorful? It's all about low and slow cooking, plus a touch of caramelized magic! This Honey Glazed Pork Ribs recipe is like having a personal chef in your kitchen.
We'll walk you through every step, from creating a simple spice rub that will have your mouth watering to achieving that perfect balance of fall-off-the-bone meat and a sticky-sweet glaze that will leave you wanting more.
Jump to:
Ingredients
This honey glazed pork ribs recipe is not only very easy to make, but requires only a few ingredients. Here's what you need:
- 500 g Pork Ribs: The star of the show! Choose a good quality cut of pork ribs, like baby backs or spareribs, for the best flavour and juicy texture.
- 1 tablespoon of Honey: The sweet heart of the glaze. Local wildflower honey will add a wonderful depth of floral sweetness and complements the savoury pork perfectly.
- 1 tablespoon of Paprika. This vibrant spice adds a touch of smoky depth and beautiful colour to your ribs.
- 1 teaspoon each Salt and Pepper. These essential seasonings enhance the natural flavours of the pork and build the foundation for your flavour profile.
- 1 tablespoon of Brown Sugar. Adding a caramelized note, brown sugar creates a deeper, more complex sweetness compared to honey alone.
How to Make the Honey Glazed Pork Ribs?
Season the Pork Ribs
Since I'm cooking the pork ribs in foil on indirect heat, I'll brush them with honey now. This helps the honey penetrate the meat better and allows the spices to stick more easily.
After I have mixed all the spices, I will sprinkle them over the ribs and massage them well with my hands so that they are well covered all over. You won't need all of the spice mix. Drizzle a spoonful of olive oil over the leftovers and mix to create a paste for the glaze.
I wrap the pork ribs in plastic film and chill them in the refrigerator for at least an hour. This allows the spices to penetrate the meat for a more flavourful result.
Bake the Ribs
Remove the plastic film, sprinkle the ribs with a little oil, and wrap them first in baking paper and then in aluminium foil. This will protect the ribs from burning and help them cook in their own juices for a tender result.
Put the ribs in the oven heated to 200 C (400 F), or on a grill with the lid closed. Cook for an hour and a half, turning them halfway through.
Remove the foil, coat the ribs with the spice glaze, and return them to the oven/grill for another ten minutes at the same temperature to get a nice colour.
Finally, brush the ribs with the glaze one more time and let them rest a little, covered, for an even more tender result.
How to Serve the Pork Ribs
Here are some delicious ways to serve this Honey Glazed Pork Ribs, ranging from classic to creative.
We traditionally serve them with baked potatoes, fried potatoes, or a special potato salad - they're all delicious! They also pair perfectly with coleslaw or a refreshing summer salad with a light vinaigrette. And of course, don't forget a cold beer to wash it all down.
Uncooked ribs can be stored in the refrigerator for 3-5 days. Leave them in their original packaging or wrap them tightly in plastic wrap to prevent air exposure.
Leftover ribs will keep for 3-4 days in the refrigerator. Store them in an airtight container or wrap them tightly in plastic wrap or aluminium foil.
F.A.Q.
If you cook the ribs at a high temperature or directly on the grill, it is best to apply honey towards the end to prevent burning. If you cook them in foil, in the oven, or at a lower temperature, you can add honey at the beginning or include it in a marinade.
You typically glaze ribs towards the end of the cooking process. But you can add some honey-based glazes earlier in the cooking process if you cook on low temperature, have more control over the heat and the glaze will have time to meld with the meat without burning.
The best choice depends on your personal flavour preference. If you crave a sweeter glaze with a floral note, honey is a great choice. If you prefer a richer, more caramelized flavour, brown sugar might be the way to go. You can even experiment with a combination of both!
Honey Glazed Pork Ribs
Equipment
- 1 BBQ Charcoal Grill
Ingredients
- 800 g pork ribs
- 2 teaspoon honey
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
- 1 tablespoon olive oil
Instructions
- In a bowl, mix the brown sugar, paprika, sea salt and ground pepper.
- Brush the ribs with honey and sprinkle the spice mix over them. Massage them well with your hands so that the ribs are well covered all over.
- Wrap the pork ribs in plastic film and chill them in the refrigerator for at least an hour.
- Drizzle a spoonful of olive oil over the leftovers and mix to create a paste for the glaze.
- Remove the plastic film, sprinkle the ribs with a little oil, and wrap them first in baking paper and then in aluminium foil.
- Put the ribs in the oven heated to 200 C (400 F), or on a grill with the lid closed. Cook for an hour and a half, turning them halfway through.
- Remove the foil, coat the ribs with the spice glaze, and return them to the oven/grill for another ten minutes at the same temperature to get a nice colour.
- At the end, brush the ribs with the glaze one more time and let them rest a little, covered, for an even more tender result.
David says
I wouldn’t have thought 200c counts as low. I was looking for something more like 140 or 150, and 3-4 hours