 Honey Spiced Ribs
All normal people love meat. If I went to a barbeque and there
was no meat, I would say 'Yo Goober! Where's the meat?'. I'm trying to impress people here Lisa. You don't win
friends with salad. - Homer Simpson
This Recipe and Pictures of Honey Spiced Ribs are provided by Weekend
Griller, Alien BBQ.
Honey Spiced Ribs are a favorite in my household because it gives everyone a special treat. The girls
love the sweetness of the BBQ glaze. While the boys like the zip from the spiciness. Myself, anytime I can eat
country style ribs, I am all for it. In my opinion, country style ribs epitomize BBQ at its best. There is enough
meat on the bone to make one rib a meal, while two or more are even better. Finally, it is pork and takes to
mouth-watering glazes very well.
You will notice that in this recipe there is no call for sugar. Sugar caramelizes on ribs and
can cause a browning or burnt look to the ribs. Buy using honey and ketchup in the glaze; you lower the chances of
burning your ribs. Not that you can’t, but the meat will stand a better chance in looking the way you want it to on
the plate. This is also, what I call a thin glaze. In other words, it gets applied in thin coats and is allowed to
build up on the meat. This too lowers the chance of burning.
As with many of my recipes, this BBQ session is a two-step process. The first is the dry rub that is applied and
allowed to “set.” By letting the dry rub set on the meat during the first hour (@250 degrees) or ½ hour (@325
degrees) you lessen the chance of the spices falling off when you apply the glaze.
This cooking session I will be smoking the Honey Spiced Ribs at 250 degrees for approximately 4-5 hours. You could
BBQ them faster (up to 325 degrees) and cut your cooking time to 2-3 hours but I am taking my time to increase the
moisture content of the meat. One thing to note is that you really should not use a clock to tell you when your
meat is done. At 150 degrees, I normally apply the last glaze and allow it to cook for about 15 more minutes to
thicken the glaze. I then pull it an allow the meat to rest for about 20 minutes. During this time, the temp will
increase to about 160 ish and is ready to serve.
Honey Spiced RibsThe Meat:
- Choose double thick country style cut pork ribs. Approximately 10 lbs for this
recipe.
The Wet (Glaze) Ingredients:
Mix in a bowl and use for the glaze.
- 1 Cup Honey
- 2 Oz. Kentucky Whiskey
- 2 Oz. Sriracha Garlic Chili Sauce
- 2 Oz. Ketchup
The Dry Rub:
- 2 Tbspn. McCormic Sweet Onion and Pepper Mix
- 2 Tbspn. Durkee Smokey Mesquite Mix
- 1 Tbspn. Perfect Blend Seasoning mix
Mix the dry rub together and apply sparingly to the meat. Make sure to cover all sides of the
meat.
Place the dry rubbed meat on the smoker and allow it to cook at 225 degrees for one hour to
“set” the rub.
After the first hour, apply a thin coat of the glaze to the ribs. Additional layers of the
glaze should be applied every hour and just before serving.
Once the glaze begins to thicken on the meat, the ribs will take on a
mahogany color as they cook.
The finished ribs will be slightly sticky to the touch and have a deep color to them. As you
bite into them, you will experience the layers of flavor (ie. the smoke, rub, glaze, and pork.)
Inside will be naturally pink from the smokering and have a slightly whitish center. I used a serrated knife to cut
these and it left a coarse surface. For appearances, I would use a smooth blade for a neater cut.
Leftovers can be put into a food processor (without the bones) and chipped up to create a
very flavorful chopped pork sandwich or can be used in other dishes.
Print this Recipe for Honey Spiced Ribs
 This recipe and photos generously provided for your
enjoyment by Weekend Griller, Alien BBQ
It is scheduled to appeared in his upcoming cookbook due out this summer. Keep watching The Weekend Griller and you
just know we'll tell you all about it.
Contact Alien now at his site Alien Barbecue
Technologies
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Spiced Ribs
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