Stuff You Need
- 2 racks baby back ribs (about 3 lb total), membrane removed
- 1 cup honey
- 5 Tbsp soy sauce
- ¼ cup cider vinegar
- ¼ cup Dijon mustard
- 4 scallions, white parts minced and green parts thinly sliced
- 4 garlic cloves, crushed
- 1½ tsp kosher salt (or ¾ tsp table salt)
- 1 tsp freshly ground black pepper
- ¼ tsp cayenne pepper
Stuff to Know Before Cooking
Cutting the racks into thirds helps them fit into gallon-size bags for marinating. The marinade is later boiled down into a sticky glaze for the ribs.
Marinate the Ribs
Cut 2 racks baby back ribs (about 3 lb total) into thirds and place in two 1‑gal zipper‑lock bags.
In a bowl, whisk together:
- 1 cup honey,
- 5 Tbsp soy sauce,
- ¼ cup cider vinegar,
- ¼ cup Dijon mustard, t
- he minced white parts of 4 scallions,
- 4 crushed garlic cloves,
- 1 tsp kosher salt,
- 1 tsp freshly ground black pepper, and
- ¼ tsp cayenne pepper.
Divide the marinade between the bags, seal, and turn to coat. Refrigerate for at least 1 hour or up to 24 hours, turning occasionally.
Bake the Ribs
Preheat oven to 325°F with the rack in the middle position. Line a rimmed baking sheet with foil and set a wire rack inside. Pour about 2 cups warm water into the sheet to cover the bottom.
Arrange the marinated ribs, meat side up, on the rack and tent loosely with foil. Reserve the marinade in the fridge.
Bake for 1¼ hours, then remove the foil and bake until just tender, about 1 hour more.
Make the Glaze
Pour the reserved marinade into a Dutch oven and bring to a boil over medium‑high heat. Cook until thickened to a glaze‑like consistency, about 5 minutes.
Glaze and Finish
Brush the ribs with ⅓ cup of the glaze and return to the oven. Bake until the glaze bubbles and the ribs are browned, 15 to 30 minutes.
Finish and Serve
Transfer the ribs to a cutting board and tent loosely with foil. Let rest for 10 minutes.
Slice between the bones, toss the ribs in the remaining glaze, sprinkle with the sliced green parts of the scallions and ½ tsp kosher salt, and serve warm.
Oven Baked Honey BBQ Ribs
Ingredients
- 2 racks baby back ribs membrane removed
- 1 cup honey
- 5 tablespoons soy sauce
- ¼ cup cider vinegar
- ¼ cup Dijon mustard
- 4 scallions white parts minced, green parts sliced thin
- 4 garlic cloves crushed
- 1.5 teaspoons Kosher salt
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper
Instructions
- Toss rib pieces with the honey–soy–vinegar–mustard marinade; refrigerate 1–24 hr.
- Preheat to 325°F; bake ribs covered 1¼ hr over 2 cups water, then uncovered 1 hr.
- Boil reserved marinade 5 min until syrupy.
- Brush ribs with ⅓ cup glaze; bake 15–30 min until browned.
- Rest 10 min; slice, toss with remaining glaze, garnish scallion greens and salt, and serve.
