Honey Glazed St. Louis Pork Ribs

Tender, slow-roasted St. Louis pork ribs glazed with a sticky, tangy reduction of honey and apple cider vinegar. A sweet-savory balance that hits every time, made with just three ingredients and proper technique.rum.

Why You'll Love Honey Glazed St. Louis Pork Ribs

These ribs are pure comfort-fall-off-the-bone tender with a sticky-sweet glaze and just the right amount of tang. The slow-roast method makes them easy to master, and that honey-vinegar finish delivers bold, craveable flavor in every bite.

Tips and Tricks

• Salt the ribs overnight to deeply season and draw out excess moisture.
• Use foil to cover the ribs during the first hour to keep them juicy before glazing.
• Let the honey reduce slowly to avoid burning-look for bubbling and a slightly thicker texture before adding the vinegar.

Variations

Try these riffs to make the recipe your own:

• Add chili flakes or hot sauce to the honey glaze for a spicy-sweet kick.
• Swap apple cider vinegar for rice vinegar or balsamic for a different acidity profile.
• Finish with a sprinkle of fresh herbs like thyme or rosemary for an herby edge.

Substitutions

No stress if you're missing an ingredient-these swaps still deliver.

• Maple syrup or agave in place of honey (adjust sweetness to taste).
• White vinegar or lemon juice if you're out of apple cider vinegar.
• Baby back ribs can be used instead-just reduce cook time slightly.

Best Served With

• Grilled corn with lime butter
• Creamy coleslaw or vinegar slaw
• Buttery cornbread or soft brioche rolls
• Cold beer, bourbon lemonade, or sweet iced tea

How to Store Leftovers

• Let ribs cool fully, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (300°F) wrapped in foil to preserve moisture. Re-glaze with reserved sauce or drizzle fresh honey before serving for extra flavor.

Common Questions

Honey Glazed St. Louis Pork Ribs

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Tender, slow-roasted St. Louis pork ribs glazed with a sticky, tangy reduction of honey and apple cider vinegar. A sweet-savory balance made with just three ingredients and proper technique.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 38 minutes mins

Dry Brine 8 hours hrs

Total Time 10 hours hrs 58 minutes mins

Servings: 3

Course: Dinner, Main Course, Meat

Cuisine: American, BBQ

Calories: 1056

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 rack Pork ribs St. Louis style
• 1 cup Honey
• ½ cup Apple cider vinegar
• Kosher salt to taste

Equipment

• Baking Sheet
• Basting brush
• Chefs knife
• Foil
• Small saucepan

Method

 

Salt the Ribs

1. Season pork ribs generously with kosher salt on all sides.
2. Place uncovered in fridge overnight.

Make the Glaze

1. Preheat oven to 300°F.
2. In a small saucepan over medium heat, heat honey until just starting to caramelize (do not brown).
3. Carefully stir in apple cider vinegar. Simmer until reduced by about one-third. Set aside.

Roast the Ribs

1. Place ribs on a foil-lined baking sheet. Roast for 2-3 hours or until ribs are tender and meat pulls away from the bone.
2. After 2 hours, begin brushing the ribs on both sides with the honey glaze every 15 minutes.

To Plate

1. Transfer ribs to a cutting board and slice.
2. Drizzle with remaining glaze. Serve immediately.

Nutrition

Calories: 1056kcalCarbohydrates: 280gProtein: 1gSodium: 20mgPotassium: 264mgFiber: 1gSugar: 279gVitamin C: 2mgCalcium: 29mgIron: 2mg

Notes

Storage: Leftover ribs keep in an airtight container in the fridge for up to 4 days, or wrap tightly and freeze for up to 3 months. Reheat covered in a 300°F oven with a splash of water until warmed through so they don't dry out, then brush with a little extra glaze if you have it. Skip the microwave, it toughens the meat.

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