Mike’s Hot Honey BBQ Ribs
- Prep Time
20 Minutes - Cook Time
2.5-3 Hours - Difficulty
Medium - Servings
4
Ingredients
For the Steak:
- 2 lb rack of pork baby back ribs
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
For the Hot Honey BBQ Sauce:
- 2/3 cup Mike's Hot Honey
- 1 1/2 cups ketchup
- 1/2 cup cider vinegar
- 1/2 cup Worcestershire sauce
- 4 cloves garlic, minced
- 1 large onion, chopped
Why These Ribs Hit Different
Fall-off-the-bone tender with a sticky, glossy glaze that balances tangy BBQ with that unmistakable sweet heat. These ribs are the kind that make you lick your fingers, go back for seconds, and think about them days later.
The Mike's Hot Honey Move
Traditional BBQ sauce meets Mike's Hot Honey for a glaze that caramelizes into pure magic. The sweet heat cuts through the richness of the pork, adding complexity and a subtle kick that builds with every bite. This isn't just BBQ—it's an upgrade.
Low & Slow: The Rib Blueprint
Step 1: Season Your Ribs
Remove the membrane from the back of the ribs. Combine smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mix generously over both sides of the ribs.
Step 2: Make the BBQ Sauce
In a medium saucepan, combine Mike's Hot Honey, ketchup, cider vinegar, Worcestershire sauce, garlic, and onion. Bring to a simmer over medium heat and cook for 15-20 minutes, stirring occasionally, until thickened. Strain out the onion and garlic if you want a smooth sauce.
Step 3: Wrap & Cook Low
Preheat your oven to 275°F. Wrap ribs tightly in foil and place on a baking sheet. Cook for 2-2.5 hours until the meat is tender and pulling away from the bones.
Step 4: Glaze & Finish
Remove ribs from foil and brush generously with the hot honey BBQ sauce. Return to the oven (uncovered) or transfer to a preheated grill. Cook for an additional 15-20 minutes, brushing with more sauce every 5 minutes until sticky and caramelized.
Step 5: Rest & Serve
Let ribs rest for 5 minutes, then slice between the bones. Serve with extra sauce on the side.
Level Up Your Ribs
Fall-off-the-bone tender with a sticky, glossy glaze that balances tangy BBQ with that unmistakable sweet heat. These ribs are the kind that make you lick your fingers, go back for seconds, and think about them days later.
The Mike's Hot Honey Move
Traditional BBQ sauce meets Mike's Hot Honey for a glaze that caramelizes into pure magic. The sweet heat cuts through the richness of the pork, adding complexity and a subtle kick that builds with every bite. This isn't just BBQ—it's an upgrade.
Low & Slow: The Rib Blueprint
Step 1: Season Your Ribs
Remove the membrane from the back of the ribs. Combine smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mix generously over both sides of the ribs.
Step 2: Make the BBQ Sauce
In a medium saucepan, combine Mike's Hot Honey, ketchup, cider vinegar, Worcestershire sauce, garlic, and onion. Bring to a simmer over medium heat and cook for 15-20 minutes, stirring occasionally, until thickened. Strain out the onion and garlic if you want a smooth sauce.
Step 3: Wrap & Cook Low
Preheat your oven to 275°F. Wrap ribs tightly in foil and place on a baking sheet. Cook for 2-2.5 hours until the meat is tender and pulling away from the bones.
Step 4: Glaze & Finish
Remove ribs from foil and brush generously with the hot honey BBQ sauce. Return to the oven (uncovered) or transfer to a preheated grill. Cook for an additional 15-20 minutes, brushing with more sauce every 5 minutes until sticky and caramelized.
Step 5: Rest & Serve
Let ribs rest for 5 minutes, then slice between the bones. Serve with extra sauce on the side.
Level Up Your Ribs
- Smoke It: Use a smoker at 225°F for 4-5 hours for deeper flavor
- Extra Heat: Add a splash of hot sauce to the BBQ sauce
- Grill Finish: Char the glazed ribs over high heat for 2-3 minutes per side for extra caramelization
- Make It a Feast: Serve with cornbread, coleslaw, and Mike's Hot Honey buttered corn
Sticky, smoky, and perfectly balanced. These ribs prove that patience and sweet heat are a winning combination.
