Smoky Honey BBQ Ribs Perfection (Print Version)
# Ingredients:
→ Ribs
01 -
2 racks beef or lamb ribs (approximately 1.8 kg total)
02 -
2 tablespoons olive oil
03 -
2 teaspoons smoked paprika
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
0.5 teaspoon cayenne pepper (optional)
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Honey BBQ Glaze
09 -
250 millilitres ketchup
10 -
120 millilitres honey
11 -
60 millilitres soy sauce
12 -
50 grams brown sugar
13 -
2 tablespoons apple cider vinegar
14 -
2 teaspoons smoked paprika
15 -
1 teaspoon garlic powder
16 -
1 teaspoon onion powder
17 -
0.5 teaspoon chili flakes (optional)
# Instructions:
01 -
Preheat the oven to 150°C. Line a large baking sheet with aluminium foil.
02 -
Rub ribs thoroughly with olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper if desired, salt, and black pepper. Ensure even coating on all sides.
03 -
Wrap the seasoned ribs tightly in aluminium foil and place on the prepared baking sheet. Bake for 2 hours and 30 minutes, or until the meat is tender and begins to pull away from the bone.
04 -
While the ribs bake, combine ketchup, honey, soy sauce, brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, and chili flakes in a saucepan. Simmer over medium heat for 10 to 15 minutes, stirring occasionally, until the glaze thickens.
05 -
Remove the ribs from the oven and carefully unwrap. Brush generously with the prepared glaze.
06 -
Increase oven temperature to 200°C or preheat a grill to medium-high. Return glazed ribs to the oven or grill. Cook for an additional 10 to 15 minutes, brushing with more glaze until the exterior is sticky and caramelized.
07 -
Slice the ribs between the bones, serve hot, and drizzle with any remaining glaze as desired.
# Notes:
01 -
For a more pronounced smoky note, a teaspoon of liquid smoke may be added to the glaze.
02 -
Standard paprika can substitute smoked paprika but will yield a less intense flavour.
03 -
Increase cayenne or chili flakes for heightened spiciness according to preference.
04 -
For slow cooker adaptation, cook ribs on low for 6–8 hours. Finish by glazing and broiling or grilling to caramelize.
05 -
Leftover ribs should be refrigerated and consumed within 3 days for optimal quality.