Baby Back Ribs with Chili-Infused Honey

Fall-off-the-bone ribs, slow-roasted until tender, then lacquered in a sticky-sweet chili honey glaze that'll make your mouth water before you even take the first bite. A touch of heat, a punch of flavor, and that perfect rib pull when you go in for the tear.

Why You'll Love These Baby Back Ribs with Chili-Infused Honey

These ribs deliver unbeatable tenderness with a bold chili kick and subtle sweetness from the infused honey. The slow cook makes them effortless, while the glaze adds a vibrant, sticky finish that keeps everyone coming back for more.

Tips and Tricks

• Season the ribs overnight to deepen flavor and help tenderize.
• Wrap tightly in heavy-duty foil to trap moisture and finish cooking evenly.
• Adjust the vinegar in the glaze to balance the sweetness and heat perfectly.

Variations

• Smokier ribs: Add wood chips like hickory or applewood during smoking for extra depth.
• Asian-style twist: Mix soy sauce and a touch of ginger into the honey glaze for umami richness.
• Spicy BBQ glaze: Stir your favorite BBQ sauce into the chili honey for a saucier finish.

Substitutions

• Honey: Use pure maple syrup or agave nectar for a different sweetness profile.
• Dried chili peppers: Substitute with crushed red pepper flakes or fresh chilis to control heat.
• Apple cider vinegar: Lemon juice or white vinegar can be used for acidity.

Best Served With

• Creamy coleslaw for crunch and tang
• Grilled corn with chili lime butter
• Fluffy buttermilk biscuits
• Refreshing cucumber and mint salad

How to Store Leftovers

• Store leftover ribs tightly wrapped in foil or an airtight container in the refrigerator for up to 4 days. Reheat gently in a low oven (300°F) wrapped in foil until warmed through to preserve moisture and tenderness.

Common Questions

Baby Back Ribs with Chili-Infused Honey

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Fall-off-the-bone ribs, slow-roasted until tender, then lacquered in a sticky-sweet chili honey glaze that'll make your mouth water before you even take the first bite. A touch of heat, a punch of flavor, and that perfect rib pull when you go in for the tear.

Print Recipe Pin Recipe

Prep Time 8 hours hrs 45 minutes mins

Total Time 9 hours hrs 45 minutes mins

Course: Dinner, Meat

Cuisine: American

Calories: 611

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 rack baby back ribs membrane removed
• ½ cup honey
• 2 tablespoon dried chili peppers
• 2-4 tbsp apple cider vinegar to taste
• kosher salt to season ribs

Equipment

• LEVO Infuser (or substitute stove-top method)
• Silicone brush
• Small saucepan
• Smoker or oven
• Instant-read thermometer
• Heavy-duty aluminum foil

Method

 

1. Season ribs all over with kosher salt the night before and refrigerate uncovered overnight.
2. The next day, infuse the honey: add dried chili peppers to LEVO infuser pod, pour in honey to cover, set temp to 105°F and timer to 2 hours. Once finished, store in airtight container.
3. Preheat smoker to 185°F (or oven to 200°F). Place ribs meat-side up and smoke/roast for 7-8 hours, or until internal temp hits 165°F.
4. Raise smoker/oven temp to 350°F. In a small pot, heat chili honey until simmering, stir in apple cider vinegar to taste.
5. Place ribs meat-side down on foil, baste generously with honey glaze. Wrap tightly in foil.
6. Return ribs to heat and cook 45 more minutes (or until internal temp hits 205°F).
7. Rest wrapped for 15 minutes, then slice and serve with extra sauce if desired.

Nutrition

Calories: 611kcalCarbohydrates: 160gProtein: 4gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 34mgPotassium: 641mgFiber: 9gSugar: 151gVitamin A: 7833IUVitamin C: 10mgCalcium: 23mgIron: 3mg

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