Oven BBQ Baby Back Ribs with Honey Glaze
These are the ribs I make when the grill is put away for the season. A paprika and brown sugar rub, a long braise in foil at 250°F, and a few minutes under the broiler give you tender meat with a sticky, caramelized glaze.
The trick is the braising liquid. Apple juice, cider vinegar, soy, Worcestershire, honey and Dijon go into the foil packets with the ribs, and afterwards that same liquid is reduced on the stove into the glaze.
Low heat, then a hot finish
The low oven temperature keeps the ribs juicy and lets the connective tissue soften. Do not rush it with a hotter oven. Two and a half hours is what it takes.
Watch the broiler closely at the end. The honey in the glaze goes from caramelized to burnt fast. When you want something lighter than ribs, my chicken dinner recipes are a good place to start.
PrintOven BBQ Baby Back Ribs
Baby back ribs with a dry rub, braised in foil with a tangy liquid, then broiled with the reduced glaze.
- Prep Time: 1 hour 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 slabs baby back ribs
- Dry rub: 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon chili powder, 1 tablespoon brown sugar, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 1 teaspoon salt
- Braising liquid: 1 cup apple juice, 1/2 cup cider vinegar, 1/4 cup soy sauce, 1/4 cup Worcestershire sauce, 1/4 cup honey, 1/4 cup Dijon mustard
Instructions
- Preheat the oven to 250°F.
- Mix the dry rub ingredients in a bowl.
- Place each slab on heavy-duty aluminum foil, shiny side down. Sprinkle both sides generously with rub and pat it in.
- Refrigerate the ribs for at least 1 hour.
- Combine the braising liquid ingredients and microwave on high for 1 minute.
- Place the ribs on a baking sheet, open one end of each foil packet and pour in half of the liquid. Tilt to distribute.
- Braise in the oven for 2 1/2 hours.
- Pour the braising liquid into a saucepan and simmer until reduced by half to a thick syrup.
- Brush the glaze onto the ribs and broil until lightly caramelized.
- Slice into portions and toss in the remaining hot glaze.
Notes
Refrigerating the rubbed ribs for at least an hour helps the flavor penetrate. Keep an eye on the broiler.
Frequently Asked Questions
Can I rub the ribs the night before?
Yes. They need at least an hour in the fridge, and overnight works too.
Can I finish them on the grill?
Yes. After braising, brush with glaze and grill over medium heat just until it caramelizes.
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