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BBQ, Steaks, Burgers and Grilled

BBQ - Honey Pork Ribs

4 servings
Czech Roasting, Grilling

Do you like when pork ribs slightly fall apart and then melt in your mouth like butter? With extraordinary flavor and easy preparation, I'm sure you are going to love my original recipe for BBQ - Honey Pork Ribs.

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Tom the Chef Tom the Chef Founder
September 18, 2024
BBQ - Honey Pork Ribs in side close up shot with the kitchen in the background
  • 2 h.
  • 3 ½
  • 2/5
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Ingredients:

For pre-cooking ribs:

Marinade:

Best Served With:

*This recipe will work with any kind of pork ribs. I prefer to use loin back ribs (also called baby back ribs).

Tools:

Recipes

Best served with:

Oven-Roasted Potato Wedges
Twice-baked Herb Bread
Twice-baked Potatoes

Directions:

1. Precook Ribs:

Note: Precooking ribs for BBQ – Honey Pork Ribs is essential – the final ribs will be nicely falling apart and will be really juicy

1.1.

First, ensure the meat is properly rinsed under cold water.

1.2. For easier manipulation, optionally cut each rack of ribs into 4 – 5 pieces.

Necessary:

  • Do not remove the membrane in order to let ribs hold nicely together during cooking and serving.
  • During precooking, the membrane will cook to the point of not impacting the flavor and texture while preventing the ribs from falling apart.

1.3.

Place a large pot on a high heat burner, add 2 TSP of salt, briefly stir, and add ribs.

1.4.

Cover with a lid, bring to a boil, lower the heat to medium, and cook for 90 minutes.

1.5.

Remove the ribs from the water and spread them on a cutting board or cooling rack to cool at room temperature before placing them into the marinade.

Tom the Chef Tom the Chef Founder
Kitchen Guide

Meat & Fish Preparation

October 18, 2023

Correct preparation of meat and fish should be regular step for any cook. Basically, preparation starts with a thorough rinsing followed by the removal of unwanted parts to the portioning of the meat and fish (the exception to these rules would be ground meat). The major focus of this section is to explain the basic methods on already cut portions.

Read More

2. Prepare Marinade for BBQ – Honey Pork Ribs:

2.1. Place into a large mixing bowl:

Juice from 1 large lemon
1 TBSP of Extra Virgin Olive Oil
1 TBSP of frying oil
1 cup of honey
¾ cup of ketchup
1 onion – finely chopped
6 cloves of garlic – grated
2 TSP of salt
1 TSP of ground pepper
2 TSP of smoked paprika
Optional: 1 TSP of chili powder
Optional: 1 TSP of ground cayenne pepper
1 TSP of ground mustard

2.2.

Briefly process with an immersion blender for about 30 seconds (do not process to smooth and leave some pieces of onion in).

3. Marinate the Ribs:

3.1.

Make sure that the ribs are fully cooled and add them into the marinade.

3.2.

Cover the ribs with marinade using your hands or a large spatula.

3.3.

Cover with plastic wrap and let marinate in the refrigerator for 1 – 2 hours (or overnight).

4. Grill or Roast in the Oven:

A. Grill:

Important: Grill preferably with indirect heat with the lid closed (do not have the fire under the meat but on the sides).

1.

Preheat the grill to 400°F.

2.

Place ribs on a grill (placing the bones part up), and brush with part of the marinade.

3.

Grill until the appetizing glazed surface is reached (about 10 – 15 minutes).

4.

Then turn and brush the ribs with the remaining marinade.

5.

Grill until the appetizing glazed surface is reached (about 10 – 15 minutes).

BBQ - Honey Pork Ribs-06BBQ - Honey Pork Ribs-09BBQ - Honey Pork Ribs-08BBQ - Honey Pork Ribs-10

B.

Roast in the oven:

1.

Set oven to preheat to 400°F.

2.

Place ribs on a baking sheet (placing the bones part up), and brush with part of the marinade.

3.

Roast until the appetizing glazed surface is reached (usually for about 15 – 25 minutes).

4.

Then turn and brush the ribs with the remaining marinade.

5.

Roast until the appetizing glazed surface is reached on the top part as well (about 15 – 25 minutes).

5. Serve BBQ – Honey Pork Ribs:

Serve ribs with twice-baked herb bread and a side of creamy horseradish, mustard, and whole grain mustard.

About the Author:
Tom the ChefFounder
# 1
  • Published Recipes: 269
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  • Location: Iowa, USA
  • Member since: 2023-02-02
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