Oven-Baked Baby Back Ribs with Honey Glaze
Why this recipe works
- Balanced barbecue-style glaze: Honey and brown sugar bring sweetness, cider vinegar and Dijon add tang, while smoked paprika, garlic and Worcestershire build savoury depth.
- Tender, sticky finish: A long covered bake softens the pork, then a final high-heat roast sets the glaze so it clings to the ribs.
- Mostly hands-off: The oven does most of the work, with the main attention needed at the glazing stage.
Get the most out of this recipe
Timing notes
- Mostly inactive cooking: The recipe takes time, but the active work is mainly seasoning, simmering the glaze and brushing it on near the end.
- Serve while hot: The glaze is at its best soon after roasting, when it is glossy, sticky and still clinging to the ribs.
Texture tips
- Remove the membrane: Peeling away the thin membrane on the bone side helps the ribs eat more tenderly and allows the seasoning to reach the meat more evenly.
- Keep the foil tight: A tight foil cover traps moisture during the long bake, helping the pork soften without drying out before the glaze is added.
Common mistakes
- Watch the glaze at high heat: The honey and sugar can darken quickly once the oven is increased, so look for sticky, darker edges rather than an aggressively charred coating.
- Do not over-reduce the glaze: Simmer it gently until glossy and slightly thickened; if it becomes too thick to brush, loosen it with a little more vinegar.
Make-ahead tips
- Reheat covered first: Reheat refrigerated ribs covered in a 180°C (355°F) oven until piping hot, then uncover briefly at the end to re-sticky the glaze.
- Freezer-friendly: Cooked ribs can be frozen after cooling completely; defrost overnight in the fridge before reheating thoroughly.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 150°C (300°F). Pat the ribs dry, then season all over with the fine sea salt and smoked paprika.
- Place the ribs in a roasting pan and cover tightly with foil. Bake for 2 hours 30 minutes, until the meat is very tender and pulls back from the bones.
- Meanwhile, finely grate the garlic. In a saucepan, whisk together the ketchup, honey, apple cider vinegar, Dijon mustard, Worcestershire sauce, brown sugar, and garlic, then simmer over a low heat for 6 to 8 minutes until glossy and slightly thickened.
- Increase the oven to 220°C (430°F). Carefully uncover the ribs and brush generously with the glaze, reserving about a third for a second coating.
- Roast for 10 minutes, then brush with the remaining glaze. Roast for a further 10 minutes, until the glaze is sticky and set with a few darker edges.
Recipe notes
Tips
- If your ribs still have the thin membrane on the bone side, peel it off before seasoning for a more tender bite and better flavour penetration.
- Keep the glaze at a gentle simmer so it thickens without catching; if it gets too thick, whisk in a splash of apple cider vinegar to loosen.
- Food safety: pork should be cooked until piping hot throughout; take extra care for young children, older adults, and anyone who is pregnant or immunocompromised.
Substitutions
- Replace Dijon mustard with whole-grain mustard for a coarser texture and a slightly milder heat.
- Replace honey with maple syrup for a different sweetness and a slightly deeper caramel note.
- Replace apple cider vinegar with white wine vinegar for a cleaner, sharper tang.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat covered in a 180°C (355°F) oven for 20 to 25 minutes until piping hot, uncovering for the last 5 minutes to re-sticky the glaze; freeze for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 3h 15min (25min active)
- Difficulty: Medium
- Cuisine: American
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