Honey Barbecue Ribs. From the oven! A super simple, no fuss way to make slow cooked oven ribs, with a sweet and sticky, tangy honey barbecue glaze.
3 to 4large racks of pork back ribs or side ribs
For the dry rub
1Tbsppaprika or better smoked paprika
For the Honey Barbecue Glaze
hot sauce or crushed chili paste to taste optional
To make the dry rub
Mix together all ingredients until very well combined.
To prepare the ribs
There is a thin membrane called silver skin on the back of all pork ribs that I like to remove first. If left on, it will shrink during cooking and cause the ribs to curl. It also prevents the spice mix from seasoning the underside of the ribs. I push a butter knife between the silver skin and the first bone on the rack of ribs to loosen the skin, then I poke my finger into the slit the knife has made, grasp the silver skin and pull it off all the way down the length of the rack of ribs.
Liberally rub the spice mix all over the surface of the pork ribs on both sides. Cover with plastic wrap and place in the fridge for several hours or as I prefer, overnight. The wait time does more deeply season the ribs but in the end it is is optional, they will be plenty flavourful anyway.
Place the ribs, uncovered, on a wire rack over a baking sheet and place in a 225 degree F oven for 8 hours or so, depending on the thickness of the ribs. See note about the size for the racks of ribs.
To glaze the ribs
Mix all of the glaze ingredients together well.
In the last 60-90 minutes of cooking time, begin the brush on a layer of the Honey Barbecue glaze on both sides of the ribs, about every 20 minutes.