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.
Honey Glazed Pork Ribs Recipe
Wrapping the Ribs
- 1/4 cup Blues Hog Tennessee Red Barbecue Sauce or favorite mild hot sauce
- 1 cup Blues Hog Original Barbecue Sauce or favorite BBQ sauce
- 1 cup mesquite honey
- 1/4 cup brown sugar
- apple wood chunk
- Preheat the closed grill or smoker to 275 degrees F (135 degrees C). Then add a chunk of apple wood.
- 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.
- 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.