Sweet & Spicy Hot Honey Ribs (Oven-Baked Recipe)

Sweet & Spicy Hot Honey Ribs that are finger-lickin’ good! 🍯🔥 No grill or smoker needed — these oven-baked ribs come out fall-off-the-bone tender, slathered in a hot honey butter glaze that’s the perfect blend of sweet and heat. Our charismatic host brings some storytelling flair as they show you how to get barbecue-level flavor right from your oven.

Hot honey started as a pizza topping trend in NYC before exploding across BBQ, fried chicken, and now ribs.

Beef back ribs are often overlooked compared to pork ribs, but they pack bold beef flavor and make for dramatic, “dinosaur-style” presentations.

FAQs

Q1: Can I make hot honey ribs without a smoker?
Yes — this oven method delivers tender, sticky ribs without any special equipment.

Q2: How do I keep ribs juicy in the oven?
Covering them tightly with foil traps steam and prevents them from drying out.

Q3: What hot sauce works best for hot honey glaze?
Frank’s, Cholula, or Sriracha are great options depending on heat preference.

Q4: Can I use pork ribs instead of beef back ribs?
Absolutely — adjust cooking time to 2–2.5 hours for pork baby backs.

Q5: How spicy are these ribs?
They’re mild-medium. Adjust cayenne and chili flakes to your heat level.

Q6: Can I make the glaze ahead of time?
Yes, store it in the fridge up to 5 days. Reheat before glazing.

Q7: How do I remove the membrane from ribs?
Slide a butter knife under the silver skin, grab with a paper towel, and pull it off.

Q8: Can I cook these ribs faster?
Yes, try an Instant Pot for ~30 minutes, then finish under the broiler.

Q9: What side dishes go with hot honey ribs?
Cornbread, mac and cheese, coleslaw, or grilled corn pair perfectly.

Q10: Can I double the recipe for a crowd?
Yes, just use two baking sheets and rotate them halfway through cooking.

Q11: How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days.

Q12: Can I freeze hot honey ribs?
Yes, freeze cooled ribs up to 3 months. Reheat at 350°F wrapped in foil.

Q13: Do I need liquid smoke?
Not required, but it enhances smoky flavor if you’re not using a smoker.

Q14: Can I make them less sweet?
Reduce honey by half and add more hot sauce to balance.

Q15: What’s the difference between beef back ribs and short ribs?
Back ribs are leaner and attached to the rib section, while short ribs are meatier and cut from the lower rib cage.

Make it

Sweet & Spicy Hot Honey Ribs 🍯🌶️

Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hrs 20 mins
Yield: 4–6 servings

Ingredients

Dry Rub:

2 tbsp smoked paprika
2 tbsp brown sugar
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper (adjust for heat)
2 tsp kosher salt
1 tsp cracked black pepper

Hot Honey Glaze:

½ cup honey
¼ cup unsalted butter, melted
2 tbsp hot sauce (Frank’s, Cholula, or preferred)
1 tsp red chili flakes

Ribs:

2 racks beef back ribs (about 5–6 lbs total)

Instructions

Prep the Ribs
- Remove the silver skin membrane from the back of the ribs.
- Pat dry and coat generously with the dry rub. Rest 30 minutes at room temp (or refrigerate overnight).
Bake Low & Slow
- Preheat oven to 275°F.
- Place ribs on a foil-lined baking sheet, bone side down.
- Cover tightly with foil and bake for 2.5–3 hours until tender.
Make the Hot Honey Glaze
- In a small saucepan, melt butter.
- Stir in honey, hot sauce, and chili flakes. Simmer 2–3 minutes until combined.
Glaze & Caramelize
- Remove ribs from oven, discard foil.
- Brush ribs with glaze. Increase oven temp to 425°F and bake uncovered 10–15 minutes, basting again halfway.
- For extra char, broil 2–3 minutes at the end.
Serve
- Slice between bones, drizzle more hot honey glaze, and garnish with chili flakes + fresh parsley.

Nutrition (per serving, ~6 oz cooked rib meat)

Calories: 520
Protein: 34g
Fat: 32g (Saturated: 12g)
Carbohydrates: 18g
Sugar: 16g
Sodium: 710mg

(Estimates; will vary by portion size and glaze amount.)

Pro Tips

Smoky shortcut: Add 1 tsp liquid smoke to glaze or extra smoked paprika in the rub.
Stickier ribs: Brush glaze in multiple thin layers for a lacquered finish.
Cleanup hack: Rest ribs on fresh foil before glazing to make cleanup easy.
Crowd pleaser: Serve with extra hot honey on the side for dipping.

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