Honey Baked Ribs Recipes

HONEY BARBECUED SPARERIBS

Steps:

• Cut spareribs into serving-size pieces. Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour. Drain. , Combine all the remaining ingredients; brush some of glaze on ribs. Bake, uncovered, 30-45 minutes longer or until meat is tender, brushing occasionally with remaining glaze.

HONEY-BBQ OVEN-BAKED RIBS

Steps:

• Line a lipped baking sheet with aluminum foil. Place ribs, meaty side up, on foil.
• Combine honey and barbecue sauce in a small bowl. Brush sauce over ribs.
• Combine paprika, brown sugar, and salt in a small bowl. Sprinkle sugar mixture evenly over sauce on ribs. Using your fingers, rub sauce and sugar mixture around to evenly cover ribs.
• Bake ribs, uncovered, at 300 degrees for one hour.
• After one hour, loosely cover with aluminum foil. Bake for another 30-60 minutes, until ribs are fork-tender.
• Let stand for 3-5 minutes. Slice between ribs for single-bone sections.

HONEY RIBS

Steps:

• In the crock of a slow cooker, mix together the beef broth, honey mustard, honey, water, barbeque sauce, soy sauce, and maple syrup. Slice ribs apart, leaving an even amount of meat on each side of the bone. Place them into the slow cooker so that they are covered by the sauce. If there is not enough sauce, you may add a little water or beef broth to compensate.
• Cover, and cook on High for 5 hours, or until the meat falls easily from the bones.

HONEY GARLIC RIBS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
• Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
• Bake for 1 hour, turning every 20 minutes.

HONEY BAKED RIBS

Steps:

• Combine the first five ingredients in a bowl. Pour half into a large resealable plastic bag or shallow glass container; add ribs. Cover and refrigerate overnight, turning once. Refrigerate remaining marinade. , Remove ribs to a greased roasting pan; discard marinade. Cover and bake at 425° for 10 minutes. Reduce heat to 325°. Cover and bake 30 minutes longer; drain. Pour reserved marinade over ribs. Bake, uncovered, for 50-70 minutes or until meat is tender, basting frequently.

SUNNY'S HONEY BBQ OVEN SHORT RIBS

Steps:

• Heat the oven to 300 degrees F.
• In a small bowl, combine the paprika, onion powder, 4 teaspoons salt, oregano, garlic powder, cumin, cayenne pepper and a few grinds of black pepper. Rub the mixture all over the ribs and allow it to sit at room temperature for 1 to 2 hours at the most.
• Place the ribs snugly in an oven dish with the fat side of each rib facing up. Cover tightly with aluminum foil and don't be afraid to top the dish with another heavy dish to ensure the seal! Cook in the oven for 2 1/2 hours, at this point the meat should be falling off the bones. Remove the ribs from the oven and raise the temperature to 425 degrees F.
• Using a pair of tongs, flip and move the beef around a bit. Drizzle the honey evenly over the top of each rib. Place the ribs back in the oven, this time leaving it uncovered and cook another 10 to 15 minutes.

ROASTED HONEY-GLAZED SPARERIBS

Steps:

• Make marinade:.
• With flat side of a large knife smash garlic.
• In a small saucepan heat brown sugar, honey, and vinegar over moderate heat, stirring, until sugar is dissolved.
• Remove pan from heat and stir in garlic and remaining marinade ingredients until combined well.
• Cool marinade to room temperature.
• Fold up spareribs and fit into two 1-gallon heavy-duty sealable plastic bags.
• Divide marinade between bags and seal bags, pressing out excess air.
• Marinate ribs in bags in a large roasting pan, chilled, turning them once, for 1 day.
• Preheat oven to 350°F.
• Open bags and, holding ribs in bags, pour marinade into a saucepan.
• Discard garlic.
• Simmer marinade until reduced to about 1 cup.
• Pour 1 cup marinade into a bowl and reserve as sauce for serving with ribs (remainder will be used for basting ribs).
• Arrange ribs, overlapping slightly, in 2 large roasting pans and roast in upper and lower thirds of oven 30 minutes.
• With tongs turn ribs over so they will brown evenly.
• Roast ribs 30 minutes more and with tongs turn them over.
• Switch position of pans in oven and baste ribs with some of remaining marinade in saucepan.
• Roast ribs 30 minutes and with tongs turn them over.
• Brush ribs with remaining marinade in saucepan and roast 30 minutes more, or until meat is very tender.
• Ribs may be made 30 minutes ahead and kept, tightly covered with foil, at room temperature.
• Transfer ribs to a cutting board and cut apart between bones.
• Serve ribs with reserved sauce.

HONEY BBQ RIBS

Steps:

• Ribs
• Steam the ribs in an oven tray covered in cling film for 2-3 hrs on about 140C.
• Then remove the cling film and pour over the sauce and bake in a moderate oven for 20-30 minutes.
• Sauce
• Bake the tomatoes in a hot oven (220C) for 10-15 minutes, untill they start to brown.
• Add all ingredients to a sauce pan and simmer for 5 minutes, then place into a blender and blend on high before straining through a sieve. Add water to make a thick sauce.
• Season to taste with salt pepper and more English mustard as required.

BAKED HONEY GARLIC SPARERIBS

Steps:

• Gather the ingredients.
• Preheat the oven to 325 F / 165 C / Gas Mark 3 and line a large baking pan or roasting pan with foil.
• If it hasn't already been done, the silverskin (aka membrane) needs to be removed from the bone side of the racks of ribs. To do this, ease a butter knife or narrow metal spatula under the skin at one end.
• Then grasp the loosened skin with a paper towel or cloth towel (the towel will keep your hand from slipping) and pull the skin. It should peel off in one sheet. (If not, use the knife to loosen the opposite end of the membrane and try pulling again.)
• Cut the ribs into 1-rib pieces or serving size portions.
• Season the spareribs with salt, pepper, and garlic powder.
• Arrange the ribs in the prepared baking pan.
• Cover the pan tightly with foil and bake in the preheated oven for 1 hour, or until tender.
• Drain off all of the excess fat and liquids.
• In a small saucepan, combine the honey, vinegar, soy sauce, and garlic. Bring to a boil.
• Reduce the heat to low and simmer for about 5 minutes.
• Increase the oven temperature to 350 F / 180 C / Gas Mark 4. Drizzle or brush the honey and garlic sauce mixture over the spareribs.
• Continue baking uncovered for 30 minutes, basting frequently. Serve and enjoy.