Embark on a culinary adventure that transcends the ordinary with our Grilled Honey Glazed BBQ Ribs. This remarkable dish takes the art of grilling to new heights, infusing succulent baby back bbq ribs with a harmonious blend of smoky flavors and the delicate sweetness of honey. As the BBQ ribs slowly cook on the grill, they transform into tender masterpieces, each bite an explosion of taste that tantalizes the senses. With the rich aroma of smoked paprika and the inviting embrace of our signature honey glaze, these ribs encapsulate the essence of outdoor gatherings, family feasts, and the joy of savoring food that speaks to the heart. So fire up the grill, embrace the magic of open flames, and prepare to create not just a meal, but an experience that lingers in the heart and memory, reminding us of the joy found in the simplest pleasures of life.
Meal Setup and Gathering:
20 Minutes
3 Hours
4 Servings
Equipment:
To cook Grilled Honey Glazed BBQ Ribs for 4 servings (assuming 2 racks of pork baby back bbq ribs with a honey glaze, prepared using a standard grilling method with indirect heat), you’ll need the following cooking equipment:
- Grill – A gas or charcoal grill capable of indirect heat cooking (e.g., coals on one side or half the burners off). A standard 22-inch kettle grill or a 2-3 burner gas grill works for 2 racks.
- Grill Tongs – Long-handled tongs to place, flip, and remove the ribs safely from the grill without piercing the meat.
- Basting Brush – To apply the honey glaze (e.g., ¼ cup honey, 2 tbsp BBQ sauce) during the final grilling stage. A silicone brush is ideal for heat resistance and easy cleanup.
- Mixing Bowl (Small) – For preparing the dry rub (e.g., salt, paprika, pepper) and another for mixing the honey glaze.
- Measuring Spoons – To measure rub ingredients (e.g., 1 tbsp paprika, 1 tsp garlic powder) and glaze components (e.g., 2 tbsp BBQ sauce, 1 tbsp soy sauce).
- Knife – To trim excess fat from the ribs if needed and to score or lift the membrane on the back for removal.
- Cutting Board – A surface for prepping the ribs before seasoning.
- Aluminum Foil – To wrap the ribs during resting (5-10 minutes post-grill) or as a drip tray under the grill grates if flare-ups are a concern.
- Plate or Tray – To hold the ribs before and after grilling, and to stage ingredients during prep.
Optional but helpful:
- Meat Thermometer – To check doneness (190-203°F/88-95°C internally for tender ribs), though you can also test by meat pulling back from the bone ends.
- Grill Basket or Rack – If your grill grates are wide, a rack keeps smaller rib pieces from falling through.
- Charcoal Chimney Starter – For charcoal grills, to light coals evenly and quickly (5-10 minutes).
- Paper Towels – To grip and pull off the rib membrane more easily.
- Spoon or Whisk – To mix the glaze smoothly in the bowl.
- Grill Brush – To clean the grates before and after cooking for a pristine surface.
This setup assumes a straightforward grill-only method with no oven precooking. You’ll season the ribs, slow-cook them on indirect heat, and finish with the glaze over direct heat. If you’re tweaking the recipe (e.g., oven-to-grill or adding a smoker), let me know, and I’ll adjust the list! Ready to get those ribs grilling?
Ingredients:
- 2 racks of baby back ribs
- 1/2 cup honey
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- Fresh parsley, for garnish (optional)
Procedure:
- Prepare the Ribs:
- Start by removing the membrane from the back of the ribs. This helps the flavors penetrate better.
- Pat the ribs dry with paper towels and place them on a baking sheet.
- Prepare the Glaze:
- In a bowl, whisk together honey, soy sauce, ketchup, apple cider vinegar, minced garlic, smoked paprika, black pepper, and salt. This will be your honey glaze.
- Marinate the Ribs:
- Brush a generous amount of the honey glaze over both sides of the ribs, ensuring they are evenly coated.
- Cover the ribs with plastic wrap and refrigerate for at least 2 hours, or overnight if possible. This allows the flavors to infuse the meat.
- Preheat the Grill:
- Preheat your grill to medium-low heat. You want a temperature that will allow the ribs to cook slowly and evenly.
- Grill the Ribs:
- Place the marinated ribs on the grill, bone side down.
- Close the lid and cook for about 1.5 to 2 hours, turning occasionally. The ribs are done when the meat is tender and pulls away from the bone easily.
- Glaze the Ribs:
- During the last 15-20 minutes of grilling, start basting the ribs with the honey glaze. Apply a generous layer on both sides and allow it to caramelize slightly on the grill.
- Check for Doneness:
- To ensure the ribs are fully cooked, use a meat thermometer to check the internal temperature. It should reach around 190°F (88°C).
- Rest and Serve:
- Once done, carefully remove the ribs from the grill and let them rest for a few minutes.
- Slice the ribs between the bones, and if desired, sprinkle with fresh parsley for a touch of color.
- Enjoy:
- Serve the Grilled Honey Glazed BBQ Ribs with your favorite side dishes, such as coleslaw, cornbread, or grilled vegetables.
These Grilled Honey Glazed BBQ Ribs are a delectable blend of sweet and savory flavors that come together in an exquisite harmony, embodying the perfect balance between tender meat and a caramelized glaze. With each succulent bite, you’re transported to a realm where culinary artistry meets the primal thrill of grilling.
The tender baby back ribs, infused with a symphony of smoky nuances, stand as a testament to the magic that happens when time and heat work their alchemical wonders. The honey glaze, delicately crafted to meld the richness of honey with the depth of smoked paprika, paints a flavorful tapestry that dances on your taste buds.
As the fragrance of these ribs permeates the air, you’ll feel a sense of connection to traditions that span cultures and generations, where sharing a hearty meal is an act of love and community. With every caramelized layer of the glaze, you’re embarking on a journey through textures and tastes that evoke memories of gatherings and laughter around the grill.
Let these ribs be a reminder that in the realm of grilling, you’re not just cooking food – you’re creating moments that etch themselves into the hearts and souls of those who partake. So fire up the grill, let the aromas weave stories, and relish the mouthwatering results of your grilling prowess, knowing that you’ve crafted a dish that goes beyond nourishment to stir emotions and forge connections.
FAQs
1. What ingredients do I need for Grilled Honey Glazed BBQ Ribs?
Answer: For 4 servings, you’ll need 2 racks of pork baby back bbq ribs (3-4 lbs), a dry rub (1 tbsp salt, 1 tbsp paprika, 1 tsp pepper, 1 tsp garlic powder), and a glaze (¼ cup honey, 2 tbsp BBQ sauce, 1 tbsp soy sauce, 1 tsp chili flakes). Adjust spices to taste!
2. Should I remove the membrane from the ribs?
Answer: Yes, removing the membrane (silverskin) on the bone side helps the rub penetrate and makes the bbq ribs tender. Lift it with a knife tip and pull it off with a paper towel—takes 1-2 minutes per rack.
3. How long does it take to cook Grilled Honey Glazed BBQ Ribs for 4?
Answer: Prep takes 15-20 minutes (seasoning, glaze prep). Cooking takes 2.5-3 hours (2-2.5 hours indirect heat, 20-30 minutes glazing). Total time is 2 hours 45 minutes to 3 hours 20 minutes.
4. What equipment do I need to grill the bbq ribs?
Answer: You’ll need a grill (gas or charcoal), tongs, basting brush, mixing bowls, measuring spoons, knife, cutting board, foil, and a plate. Optional: meat thermometer, grill rack, charcoal chimney.
5. Can I use a gas grill instead of charcoal?
Answer: Yes! Set up for indirect heat—turn on half the burners to low (225-250°F), place bbq ribs on the off side, and close the lid. It’s easier to control temp than charcoal.
6. How do I keep the bbq ribs from drying out?
Answer: Cook low and slow (225-250°F) on indirect heat, and don’t skip the glaze—it adds moisture. Wrap in foil for the last hour if they’re browning too fast (optional “Texas crutch”).
7. When should I apply the honey glaze?
Answer: Brush it on during the last 30 minutes, every 10 minutes (2-3 times). Move to direct heat for the final 5-10 minutes to caramelize, but watch closely—honey burns fast!
8. How do I know when the bbq ribs are done?
Answer: They’re ready when the meat pulls back from the bone ends (about ¼ inch) or hits 190-203°F/88-95°C internally with a thermometer. Bend test: bbq ribs should flex but not break apart.
9. Can I make the glaze ahead of time?
Answer: Yes, mix the glaze up to 2 days ahead and store it in the fridge in an airtight container. Stir before using—it may thicken from the honey.
10. What can I serve with Grilled Honey Glazed BBQ Ribs?
Answer: Pair with coleslaw, grilled veggies (like zucchini), or a light salad to balance the sweetness. For BBQ vibes, add baked beans or corn on the cob (non-keto options).
