Sticky Honey Glazed Pork Ribs on the Grill

Sticky honey glazed pork ribs sliced on a rustic wooden cutting board with a cold beer and roasted potatoes.

Sticky Honey Glazed Pork Ribs on the Grill

Course: Dinner, Main Course

Cuisine: American, Barbeque, International

Diet: Gluten Free, Low Lactose

Keyword: easy grilled pork ribs, fall off the bone pork ribs, grilled honey glazed pork ribs, grilled pork ribs, honey bbq ribs, honey glazed pork ribs, honey glazed pork ribs recipe, honey glazed ribs on the grill, sticky honey glazed ribs, sticky pork ribs

Prep Time: 15

Cook Time: 1 40

Marinated Time&Rest: 1 5

Total Time: 3

Servings: servings

Calories: 589kcal

Author: Timea

These sticky honey glazed pork ribs are fall-off-the-bone tender on the inside with a sweet, caramelized honey-paprika crust on the outside. Cooked gently in a double parchment-and-foil wrap on the BBQ grill and finished over hot grates for the ultimate backyard meal.

Print Recipe

Metrics - US Customary

Equipment

1 BBQ Charcoal Grill or Gas Grill with lid
1 Baking Paper Parchment paper
1 Heavy-Duty Aluminum Foil
1 Basting Brush & Long Tongs

Ingredients

800 g pork ribs baby back or spare ribs, membrane removed
2 teaspoon honey for rub adherence
1 tablespoon brown sugar light or dark
1 tablespoon paprika sweet Hungarian, or smoked paprika for extra smokiness
1 teaspoon sea salt fine
½ teaspoon ground pepper freshly ground
1 tablespoon olive oil extra virgin

Instructions

Mix the Dry Rub: In a small bowl, combine the brown sugar, paprika, fine sea salt, and ground black pepper.
Season the Ribs: Brush the ribs with 1 tablespoon of honey so the seasonings adhere evenly. Sprinkle the spice rub over both sides and massage it thoroughly into the meat. Reserve 1 spoonful of the dry spice mix in the bowl for later.
Marinate: Wrap the seasoned ribs tightly in plastic cling film and refrigerate for at least 1 hour (or up to 24 hours).
Make the Basting Glaze: Pour 1 tablespoon of olive oil (and remaining honey if desired) into the bowl with the leftover spice rub. Stir into a smooth basting paste and set aside.
The Double Wrap: Remove the ribs from the fridge and discard the plastic film. Drizzle the meat lightly with a few drops of oil. Wrap the rack snugly in baking paper first, then wrap securely in a second outer layer of heavy-duty aluminum foil.
Grill Low (Indirect Heat): Place the wrapped packet onto a preheated grill over indirect heat at 180°C–200°C (350°F–400°F). Close the grill lid and cook for 1 hour and 30 minutes, turning the packet once halfway through.
Glaze & Caramelize: Carefully remove the packet from the grill and open it. Place the ribs directly over medium coals on the grates. Brush generously with the spice-oil glaze paste. Grill uncovered for 8 to 10 minutes, turning once and basting, until bubbly, sticky, and lightly charred at the edges.
Rest & Serve: Transfer the ribs to a wooden carving board, brush with any remaining glaze, and let rest covered loosely with foil for 5 to 10 minutes before slicing between the bones.

Video

Notes

Silverskin Removal: Always peel off the thin translucent membrane on the bone side using a paper towel for grip to ensure maximum tenderness.
Oven Alternative: If outdoor grilling is unavailable, bake the double-wrapped packet in a preheated oven at 190°C (375°F) for 1.5 hours, then unwrap and broil on high for 5–7 minutes to caramelize the glaze.
Storage & Reheating: Store leftovers in an airtight container for up to 4 days. Reheat wrapped in foil at 150°C (300°F) for 15 minutes to keep the meat juicy.

Nutrition