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Two pieces of cooked, bone-in meat with a pink center and browned edges are placed on a round, off-white ceramic plate atop a dark wooden surface.

Baby Back Ribs with Chili-Infused Honey

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Baby back ribs dry-brined, smoked low and slow, then wrapped and glazed with chili-infused honey. Tender, sticky, and balanced with sweet heat.
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Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Dry Brine 8 hours
Total Time 16 hours 45 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, BBQ
Ingredients Equipment Method Notes

Ingredients
  

  • 1 rack baby back ribs
  • kosher salt
  • ½ cup honey
  • 2 tbsp dried chili peppers
  • 4 tbsp tbsp apple cider vinegar

Equipment

  • Smoker or oven
  • Wire Rack
  • Sheet Pan
  • LEVO Infuser
  • Small pot
  • Silicone brush
  • Heavy-duty aluminum foil
  • Meat Thermometer

Method
 

  1. Season the ribs generously with kosher salt on all sides.
  2. Place on a wire rack set over a sheet pan and refrigerate uncovered overnight.
  3. Add dried chili peppers to the pod of your LEVO Infuser.
  4. Pour honey into the reservoir, using just enough to submerge the chili.
  5. Set the temperature to 105°F and the timer to 2 hours, then press Infuse.
  6. Once finished, dispense the infused honey into an airtight container and set aside.
  7. Preheat your smoker to 185°F (or oven to 200°F).
  8. Place the ribs on the grates, meat side up.
  9. Cook 7–8 hours or until internal temperature reaches 165°F.
  10. Remove from heat and set aside.
  11. Increase smoker (or oven) temperature to 350°F.
  12. Add infused honey to a small pot over medium heat and bring to a simmer.
  13. Add apple cider vinegar to taste, stirring to combine.
  14. Place ribs meat side down on a sheet of heavy-duty aluminum foil.
  15. Baste all over with the chili-honey glaze using a silicone brush.
  16. Wrap tightly, ensuring the foil is airtight.
  17. Return to the smoker (or oven) and cook 45 minutes or until internal temperature reaches 205°F.
  18. Remove and rest, still wrapped, for 15 minutes.
  19. Unwrap, slice between the bones, and serve with additional glaze on the side.

Notes

Storage: cover and refrigerate for up to 4 days. Reheat wrapped in foil in a 300°F oven until warmed through, then finish uncovered for a few minutes to re-crisp.

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