These Oven Slow Roasted Honey Glazed Ribs are a perfect way to satisfy the craving for ribs– especially during colder months that makes outdoor grilling a challenge. This recipe is also perfect for those of you who don’t have a grill, but love ribs. The Sticky Honey Glaze adds so much flavor. Finger licking is optional.
My men are true Cave Men when it comes to ribs. My husband, has become quite the Grill Master of making slow-cooked ribs on our Weber. Moi? I’m more of a Santa Maria Style Tri-Tip person. We are looking forward to having warmer weather, after Spring, when the infamous Salinas Valley winds should be dying down. Trying to grill, during the spring months, can be frustrating because the wind tends to blow out the fire.
I’m not a big fan of cooking ribs in water, before grilling them– to me, they just taste boiled. This recipe has a different approach. The ribs are roasted on a rack, above a baking sheet that is filled with water. Covering the ribs with foil would, essentially, steam them. Okay, I’m game. It’s that sticky honey glaze, though, that I honed in with total food lust. I love honey!
The marinade uses one cup of honey, scallions, soy sauce, mustard and a few other aromatics.
The pork is cut into three-rib sections, then marinated in a zip-lock bag for at least an hour. I marinated mine for the recommended 24 hours. The next day…
…the ribs are placed on a foil-lined baking sheet, on a rack and the marinade is reserved in the refrigerator. About 2 cups of water is placed into the baking sheet and the ribs are covered with foil and roasted at 325F for a little over an hour, then uncovered and roasted for another hour.
NOTES: These take a while to prepare, only because of the 2 hours of roasting time. I didn’t find this recipe to be super fussy, but there is some prep worked involved with the marinade and waiting time. The only thing I felt is that I’d like to tweak the recipe a bit more. I’m thinking that adding fresh orange juice to the marinade would have given
Overall, they were a hit with my men, and that’s what really counts to this wife/mom. This recipe is perfect for those of you who don’t have a grill, but love ribs. I hope that you try it.BONUS: Cleanup wasn’t too hard. Because the baking sheet was foil-lined, I waited for the water to cool, then poured it out and removed the foil. A little soap and water and cleanup was done. The rack, however, takes a bit more work. It needs a bit of a soak and a gentle brush and the dishwasher. Good as new!
Oven Honey Roasted Ribs
Equipment
- 1 Rimmed Baking Sheet
- 1 wire baking rack
- 1 Dutch Oven or Large Pot
Ingredients
- 1 2 1/2- to 3-pound racks baby back ribs trimmed, membranes removed, each rack cut into 3 equal pieces
- 1 cup honey
- 5 tablespoons soy sauce
- 1/4 cup cider vinegar
- 1/4 cup Dijon mustard
- 4 scallions white parts minced, green parts sliced thin
- 4 garlic cloves crushed
- Kosher salt and pepper
- 1/4 teaspoon cayenne pepper can bump this up, if you like more heat
Instructions
Prepare the ribs:
- Divide ribs between two 1-gallon zipper-lock bags.
Make the marinade (24 hours in advance)
- Whisk honey, soy sauce, vinegar, mustard, scallion whites, garlic, 1 teaspoon salt, 1 teaspoon pepper, and cayenne together in bowl.
- Divide marinade between bags, seal, and turn to coat ribs evenly with marinade. Refrigerate for at least 1 hour or up to 24 hours, turning bags occasionally.
Roast the ribs:
- Adjust oven rack to middle position and heat oven to 325 degrees.
- Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Add enough warm tap water to cover entire bottom of sheet (about 2 cups).
- Transfer ribs, meaty side up, to prepared wire rack; reserve marinade in refrigerator. Tent ribs loosely with foil and bake for 1¼ hours.
- Uncover ribs and continue cooking until just tender, about 1 hour longer.
- Bring reserved marinade to boil in Dutch oven over medium-high heat and cook until thickened to glaze consistency, about 5 minutes.
- Brush ribs with 1/3 cup glaze, return to oven, and continue to cook until glaze begins to bubble and ribs are brown, 15 to 30 minutes.
- Transfer ribs to cutting board (leave hot water and sheet in oven to cool), tent loosely with foil, and let rest for 10 minutes.
- Cut ribs between bones, add to Dutch oven, and toss to coat with remaining glaze. Transfer to platter and sprinkle with scallion greens and ½ teaspoon salt. Serve.
Notes
Those are some great looking ribs Debbie – thanks for not boiling them. I have a friend whole requested a honey rib the next time I cook and while I generally use dry rub in the smoker, I believe I will use your recipe for her and baste them throughout the cook, saving enough at the end to cook down for a thicker glaze.
Your ribs look beautiful! How much of a pain was it to clean your rib rack after the ribs had baked with the glaze? If I put my racks in the dishwasher, they tend to rust, and so I have to hand wash them. Your photos are so mouthwatering, though, that I'll probably put forth the extra effort on my rack. Thanks for your great blog!
Thanks for reminding me to comment on the cleanup. It was super easy, because the sheet was lined with foil. Once the water cooled, until it was safe, I poured it out and removed the foil. Just a little soap and water and the pan was as good as new!
Thanks for the additional info!
What gorgeous looking ribs. Nice to have a recipe you don't have to wait for BBQ season to use.
We are definitely not quite at grilling season yet even though there have been a few days here and there! That honey bbq sauce sounds delicious!
I just started a pin board and this was my first recipe pin!
Nice Blog! We started a food blog recently, but it's in baby stage. Yours is so well put together. Thanks for the recipes.
Kay
http://threeheadedchef.blogspot.com/
PS: I don't blame you for getting rid of the spam!
This is cool!