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Three cooked pork ribs with a caramelized glaze are arranged on a rustic beige plate, with some sauce drizzled around them. The ribs have a slightly charred appearance.

Oven Baked Ribs with Honey BBQ Sauce

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Fall-off-the-bone oven baked ribs, braised in citrus and garlic, chilled until set, then glazed in a deeply caramelized honey BBQ sauce and roasted until lacquered and sticky. No smoker required, just four rounds of glazing for a deep, sticky crust.
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Prep Time 35 minutes
Cook Time 4 hours 40 minutes
Chill 10 hours
Total Time 15 hours 15 minutes
Servings: 4
Course: Dinner, Main Course, Meat
Cuisine: American-Coastal
Calories: 1239
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ribs & Braise
  • 1 rack pork ribs
  • 1 yellow onion quartered
  • 1 head garlic halved
  • 1 orange sliced into ½-inch rings
  • 1 bay leaf
  • Kosher salt to taste
  • 3 cups water
Honey BBQ Sauce
  • 2 cups apple cider vinegar
  • 1 cup honey
  • Beef or chicken stock as needed
To Finish
  • 1 lemon for finishing

Equipment

  • Sharp Knife
  • Sheet tray
  • Citrus Juicer
  • Cutting board
  • Tongs
  • Tall saucepan
  • Ovenproof roasting pan

Method
 

Marinate the Ribs
  1. Using a sharp knife, remove the flap from the underside of the ribs.
  2. Season generously with kosher salt and place in a container. Refrigerate overnight.
Braise the Ribs
  1. Preheat oven to 350°F (175°C).
  2. In an ovenproof pan, layer the ribs with onion, garlic, orange slices, bay leaf, and any other aromatics.
  3. Add 3 cups water. Cover tightly with foil.
  4. Bake for 3–3½ hours until fork tender. Check after 3 hours.
Chill the Ribs
  1. Remove ribs from oven and let cool in the braising liquid.
  2. Transfer to the fridge for at least 2 hours or overnight until firm.
Make the Honey BBQ Sauce
  1. In a tall saucepan over medium-low heat, caramelize honey until it deepens in color but doesn’t burn.
  2. Add the apple cider vinegar and strained braising liquid.
  3. Simmer for 30–60 minutes until reduced and slightly thickened. If you're reducing for a sauce, you're looking for nappe. It coats the back of a spoon, and when you draw your finger through it, it leaves a distinct line.
  4. If no liquid is available, sub with 2 cups beef or chicken stock.
Glaze and Roast
  1. Preheat oven to 425°F (220°C).
  2. Cut chilled ribs into individual pieces. Toss with BBQ glaze.
  3. Arrange on foil-lined tray and roast for 10 minutes.
  4. Remove, toss with more glaze, and repeat 3 more times or until ribs are deeply caramelized.

Nutrition

Calories: 1239kcalCarbohydrates: 310gProtein: 3gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 77mgPotassium: 924mgFiber: 6gSugar: 298gVitamin A: 303IUVitamin C: 80mgCalcium: 154mgIron: 3mg

Notes

Storage: cover and refrigerate for up to 3 days. Reheat in a 375°F oven, covered with foil, then uncover for the last 5 minutes to recrisp. Keep the sauce in a separate jar and rewarm on the stovetop.

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