Honey Glazed Pork Ribs

Cooked ribs sitting on a white chopping board having honey drizzled on it.
This recipe is sponsored by Blues Hog

This rich, sweet and sticky version of honey-glazed pork ribs can be cooked in a smoker or on a closed grill. Just need the indirect style of heat to let the meat cook all the way through without toughening or burning the outside.

The first part of the cook is fairly typical with a mustard base and rub followed up by a wrapping phase to soften and cook the ribs through. Watch them get your preferred doneness whether this is a clean bite, or fall off the bone, only the time needs to be adjusted.

The glaze is very sweet and sticky which is a fairly standard barbecue sauce further sweetened with money and brown sugar. It should mix together easily, but if a cold day you may want to warm in the barbecue to help it combine.

Swipe to see all photos
Close up look of cooked ribs on foil with their liquid showcasing the pullback on the bone.
The amount of pull-back of the bones is a good indicator of how well the ribs are cooked.
Ribs being sliced into one bone serving sizes.
Well cooked ribs will still slice and come off the bone but not fall off the bone.
Ribs sitting on foil dusted with the rub ready to cook.
Ribs are thin so don’t add too much rub otherwise it can overpower the pork flavor balance.
Cooked ribs sitting on a white chopping board having honey drizzled on it.
The honey glaze is made then added to the ribs. This gives a sweet first bite and glossy apperance.

Honey Glazed Pork Ribs Recipe

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This recipe is sponsored by Blues Hog.
Cooked ribs sitting on a white chopping board having honey drizzled on it.
This rich, sweet and sticky version of honey glazed pork ribs can be cooked in a smoker or on a closed grill.
Preparation 15 minutes
Cook 3 hours
Ready in 3 hours 15 minutes
Servings 4 Servings
CourseDinner
DifficultySeasoned
MethodSmoke

Ingredients

Rib Seasoning

Wrapping the Ribs

Honey Glaze

Equipment

  • smoker
  • apple wood chunk
  • foil

Directions

  • Preheat the closed grill or smoker to 275 degrees F (135 degrees C). Then add a chunk of apple wood.

Rib Seasoning

  • Remove the silver skin from the bottom side of the ribs. Trim as/if needed.
  • Rub a thin layer over all the ribs. Place the ribs bottom side up then add a light coating of the bold and beefy rub, then top with a light coating of the sweet and savory rub. Turn the ribs over and repeat with the top side.
  • Place the ribs in the preheated closed grill. Cook for 90 minutes.

Wrapping the Ribs

  • Layout a double layer of foil then place the ribs on top, meat side down. Add the Tenessee Red Sauce, then tightly wrap with the foil.
  • Return to the grill and cook until the meat has pulled back and is exposing the bones. About 90 minutes.

Honey Glaze

  • In a bowl combine the BBQ sauce, honey, and brown sugar. Stir until well combined and the brown sugar is dissolved.
  • Remove the ribs from the grill and cover them all over with the glaze. Return to the grill and cook for 10 minutes until the glaze has set to the meat and is tacky.
    Alternatively, add each ingredient directly onto the ribs.
  • Remove the ribs from the grill and rest for 10 minutes, then serve.

Nutritional Information

Sodium: 1027mgCalcium: 141mgVitamin C: 1mgVitamin A: 326IUSugar: 104gFiber: 3gPotassium: 356mgCholesterol: 16mgCalories: 503kcalTrans Fat: 1gMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 2gFat: 6gProtein: 5gCarbohydrates: 115gIron: 4mg

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About Joey Machado

Joey Machado made is debut into the barbecue industry when he started as marketing manager for small Texas company B&B Charcoal. He brought this to national recognition to this small company before moving on to Fogo Charcoal. Today he is a part of the marketing team for Blues Hog and Gateway Drums.

Learn more about Joey Machado
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