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Close-up of three glazed and grilled beef ribs on a beige plate, showing a shiny, sticky barbecue sauce coating and some charred edges.

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.
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Prep Time 20 minutes
Cook Time 2 hours 38 minutes
Dry Brine 8 hours
Total Time 10 hours 58 minutes
Servings: 3
Course: Dinner, Main Course, Meat
Cuisine: American, BBQ
Calories: 1056
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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