Ingredients

• 2 racks baby back ribs (about 3 lbs total), membrane removed
• 1 cup honey
• 4 tablespoons soy sauce
• 1/4 cup balsamic vinegar
• 1/4 cup Dijon mustard
• 4 scallions, white parts minced and green parts thinly sliced
• 2 teaspoons granulated garlic
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper

Important Tips Before Cooking

Cutting the rib racks into thirds allows them to fit easily into gallon-sized bags for marination. The marinade doubles as a glaze for finishing the ribs.

Marinate the Ribs

Divide the 2 racks of baby back ribs (about 3 lbs total) into thirds and place them into two 1-gallon zipper-lock bags.

In a bowl, mix together:

• 1 cup honey
• 4 tablespoons soy sauce
• 1/4 cup balsamic vinegar
• 1/4 cup Dijon mustard
• Minced white parts of 4 scallions
• 2 teaspoons granulated garlic
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper

Evenly distribute the marinade between the bags. Seal them and turn to coat the ribs.

Refrigerate for at least 1 hour or up to 24 hours, turning occasionally.

Cook the Ribs

Preheat your oven to 325°F, placing the rack in the middle position.

Line a rimmed baking sheet with foil and set a wire rack inside. Pour about 2 cups of warm water into the baking sheet to cover the bottom.

Lay the marinated ribs, meat side up, on the wire rack. Tent loosely with foil.

Reserve the remaining marinade in the fridge.

Bake for 1 hour and 15 minutes. Then, remove the foil and continue baking until tender, about another hour.

Prepare the Glaze

Pour the reserved marinade into a Dutch oven and bring to a boil over medium-high heat.

Cook until it thickens to a glaze-like consistency, approximately 5 minutes.

Glaze and Finish

Brush the ribs with about 1/3 cup of the prepared glaze. Return them to the oven.

Bake until the glaze bubbles and the ribs are beautifully browned, about 15 to 30 minutes.

Finish and Serve

Transfer the ribs to a cutting board and tent loosely with foil. Let them rest for 10 minutes.

Slice between the bones and toss the ribs with the remaining glaze. Sprinkle with the thinly sliced green parts of the scallions and an additional 1/2 teaspoon kosher salt.

Serve warm and enjoy!

Print Pin

Oven Baked Honey BBQ Ribs

Oven Baked Honey Roasted Ribs with tender meat, a rich glaze of honey and tangy vinegar, and a hint of garlic and cayenne for a balanced, savory-sweet flavor.

Prep Time 10 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Resting Time 10 minutes mins

Total Time 2 hours hrs 50 minutes mins

Ingredients

• ▢ 2 racks baby back ribs about 3 lbs total, membrane removed
• ▢ 1 cup honey
• ▢ 4 tablespoons soy sauce
• ▢ 1/4 cup balsamic vinegar
• ▢ 1/4 cup Dijon mustard
• ▢ 4 scallions white parts minced and green parts thinly sliced
• ▢ 2 teaspoons granulated garlic
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon freshly ground black pepper
• ▢ 1/2 teaspoon cayenne pepper

Instructions

• Cut ribs into thirds and place in two 1-gallon bags.
• Whisk marinade ingredients and divide between bags.
• Seal, turn to coat, and refrigerate 1-24 hours.
• Preheat oven to 325°F.
• Line a baking sheet with foil and set a wire rack inside.
• Add 2 cups warm water to the sheet.
• Arrange ribs on the rack, meat side up, and tent with foil.
• Bake 1¼ hours, remove foil, bake 1 hour more.
• Boil reserved marinade in a Dutch oven until thickened, about 5 minutes.
• Brush ribs with ⅓ cup glaze, bake until browned, 15-30 minutes.
• Transfer ribs to cutting board, tent with foil, rest 10 minutes.
• Slice ribs, toss in remaining glaze, sprinkle with scallions and salt. Serve warm.