As barbecue enthusiasts, we go crazy for tender, saucy ribs with that signature honey baked flavor. While picking up pre-made ham ribs from the store is convenient, homemade takes the experience to new heights. With your own oven or grill, you can cook up racks of ribs that rival the pros.
In this comprehensive guide, we’ll walk through everything from choosing and prepping the ribs to basting techniques and tested cooking times. You’ll learn how to nail that ideal balance of smoky, sweet, and sticky. We’ll even cover how to recreate the signature HoneyBaked glaze at home. Fire up your oven or grill and let’s get cooking!
Choosing Quality Pork Ribs
The first step to lip-smacking ribs is selecting high-quality meat Opt for pork loin or baby back ribs with lots of marbling for tenderness Check the ribs
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Have a nice ratio of meat to bone Avoid skinny racks
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Appear bright pink and raw, not gray or slimy.
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Have thin membranes on the underside that peel off easily.
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Are not pre-seasoned or enhanced with a marinade or liquid.
Once you’ve picked out some beautiful unseasoned racks, it’s time to get prepping.
Pre-Cooking Prep Work For Maximum Flavor
Before the ribs hit the heat, we take a few simple prep steps:
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Peel membranes: Flip ribs over and peel off the papery membrane for tenderness.
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Trim excess fat: Leave about 1/4 inch of fat for flavor.
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Pat dry: Dab ribs with paper towels to remove excess moisture.
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Apply rub: For maximum flavor, rub the racks all over with a homemade or store-bought dry rub.
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Let sit: Once seasoned, allow the meat to rest for 10-15 minutes before cooking.
Proper prep delivers ribs that are juicy, never dry or tough. Now the fun part – cooking!
Baking Honey Glazed Ribs To Perfection
While grilling over indirect heat has its perks, the oven ensures evenly cooked ribs every time. Follow these steps:
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Preheat oven to 350°F to allow ribs to cook low and slow.
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Line pan with foil for easy cleanup. Add 1/2 cup water to prevent sticking.
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Place ribs on rack so air circulates completely around.
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Cover tightly with foil. This keeps ribs incredibly moist.
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Bake 1 hour then check tenderness. Cook up to 1.5 hours for fall-off-the-bone ribs.
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Brush with glaze during last 10 minutes for caramelized flavor.
The oven’s steady, ambient heat gently breaks down the ribs’ collagen for fork-tender perfection. Glazing at the end prevents burning.
Grilling For Added Smoky Flavor
While baking ribs is easy, grilling over indirect heat infuses smoky depth. To grill:
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Prep ribs as mentioned above.
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Set up grill for indirect heat. Bank coals to one side. For gas grills, turn off burners on one side.
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Place ribs away from direct heat. Meat should not be directly over coals or lit burners. Close lid.
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Maintain grill at 300°F. Add more coals as needed. Rotate ribs periodically.
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Cook 1-1.5 hours until ribs are tender, brushing with glaze during last 10-15 minutes.
The smoky grill flavor adds that quintessential barbecue taste! Charcoal accentuates the smoke even more.
Getting Creative With Sweet & Savory Glazes
No honey baked ribs are complete without a sticky-sweet glaze brushed on during the last 10-15 minutes. Whip up your own with recipes like:
Honey Mustard Glaze
- 1/2 cup honey
- 1/4 cup mustard
- 2 tbsp apple cider vinegar
- 1 tbsp chili powder
Brown Sugar & Bourbon Glaze
- 1/2 cup brown sugar
- 1/4 cup bourbon
- Juice of 1 orange
- 2 tbsp apple cider vinegar
Pineapple Teriyaki Glaze
- 1/2 cup pineapple preserves
- 3 tbsp teriyaki sauce
- 1 tbsp minced garlic
- 1 tsp crushed red pepper flakes
The possibilities are endless! Feel free to experiment with ingredients like jams, hot sauces, spices, fruit juices and more to put your unique stamp on the ribs.
Testing Doneness For Perfectly Cooked Meat
With ribs, you don’t want to rely on cook times alone. Different cuts of meat and grill temperatures impact doneness. An instant read thermometer takes the guesswork out of determining when ribs are perfectly cooked but not overdone.
Test in the thickest part of the meat, avoiding bone. For tender, juicy ribs, cook until thermometer registers:
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195-205°F for fall-off-the bone ribs
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175-185°F for a bit firmer bite with clean bone release
Investing in a good thermometer guarantees ribs cooked to your ideal doneness every time.
Allowing Time To Rest For Juicy Meat
Once ribs reach the target temp, resist cutting in right away! Allowing them to rest helps juices redistribute so meat stays tender and moist.
After removing ribs from oven or grill, let sit:
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10 minutes for meatier ribs
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5 minutes for leaner back ribs
Be sure to tent the rack lightly with foil as it rests to retain heat. Now on to the fun part – serving!
Serving Suggestions For Saucy Ribs
A full rack of saucy ribs deserves some classic barbecue sides. Consider pairing with:
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Baked beans for a sweet, smoky accent
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Coleslaw or potato salad for a cool, creamy balance
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Grilled vegetables like corn, zucchini or sweet potatoes
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Mac and cheese or cornbread for comfort
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Watermelon slices to cut the richness
With the right combination of sides, you’ve got a backyard barbecue feast! Dive in and enjoy your homemade honey baked ham ribs.
Storing And Freezing Leftover Ribs
Leftover ribs keep well for several days refrigerated. For longer storage:
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Portion ribs into meal-sized airtight containers. This makes reheating easier.
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Refrigerate for up to 4 days.
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Freeze for 2-3 months. Thaw overnight in fridge before reheating.
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Reheat gently in the oven or on the grill, basting with extra glaze to keep juicy.
Follow proper storage methods and enjoy your honey baked ribs all week long!
Troubleshooting Common Rib Problems
Smoky, tender ham ribs sound incredible…until you cut into a dry, chewy rack! Avoid these common rib pitfalls:
Ribs are dry and tough:
- Cook at lower temp (300°F)
- Spritz with apple juice during cooking
- Do not overcook beyond 195°F
Ribs blacken or burn:
- Avoid direct heat
- Use lower grill temp or oven
- Apply glaze last 10 minutes only
Ribs are pink near bone:
- Use thermometer to confirm doneness
- Cook longer until 195-205°F
Ribs fall completely off bone:
- Remove from heat at 175°F for some chew
- Slice between bones before serving
With a few minor tweaks, you can get tender, juicy results every time. Now let’s tackle some FAQs.
Frequently Asked Questions About Making Honey Baked Ribs
If you’re new to the honey baked ribs game, chances are you have a few questions. Here are some common ones:
What’s the ideal oven temperature?
Between 300-350°F allows ribs to cook low and slow for tender meat. Avoid going above 400°F.
Do the ribs need to be covered in foil?
Covering traps in steam which keeps ribs incredibly moist. Cook uncovered only if you prefer drier ribs.
When should I apply the glaze?
Wait to brush on glaze until the last 10-15 minutes of cooking. This prevents burning from cooking too long.
How long do ribs take to cook?
In the oven, allow 1-1.5 hours for fall-off-the-bone ribs. On the grill expect 1.5-2 hours with lower indirect heat.
Can I cook ribs from frozen?
It is best to thaw ribs overnight in the fridge before cooking. Frozen ribs take much longer.
Satisfying Homemade Honey Baked Ham Ribs
When a honey baked rib craving strikes, look no further than your own kitchen! With quality pork, a few prep steps and the right cooking technique, you can make restaurant-worthy ribs from the comfort of home. Experiment with different glazes until you craft that perfect balance of sticky sweetness and savory meatiness.
We hope these tips help you nail tender, fall-off-the-bone ribs. Now grab a stack of napkins and get saucy! Please let us know how your homemade honey baked ham ribs turn out.