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Honey Garlic Ribs

Honey Garlic Ribs are outrageously delicious, fall apart tender with plenty of hardwood smoke flavor and a sticky sweet glaze.

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Honey Garlic baby back ribs on a sheet pan.

Grilled Baby Back Ribs make the best dinner for weekend cookouts and game day gatherings. These baby back ribs turn out juicy, flavorful and fall off the bone tender.

Ingredients Needed for Honey Garlic Baby Back Ribs

  • Baby Back Ribs
  • Olive Oil
  • Kosher Salt
  • Fresh Ground Pepper

Honey Garlic Sauce

  • Honey
  • Brown Sugar
  • Butter
  • Apple Cider Vinegar
  • Granulated Garlic
  • Smoked Paprika
  • Kosher Salt

Directions for Baby Back Ribs on the Grill

2 racks baby back ribs with salt and pepper.
  1. Prepare a grill fire to 250° with hickory for smoke flavor.
  2. Remove ribs from packaging and pat dry with paper towels. Remove the membrane from the bone side if desired. We usually leave it on.
  3. Coat with olive oil and season with salt and pepper. 2 racks ribs on Big Green Egg grill.
  4. Place ribs on the grill meat side up. Close the grill and cook for 1 1/2 hours. Pan of honey garlic sauce for ribs.
  5. While the ribs are cooking, make the sauce. Add honey, brown sugar, butter, apple cider vinegar, garlic, smoked paprika and salt to a saucepan.
  6. Cook over medium heat, whisking to combine. Bring to a boil, lower to simmer, cooking 2 minutes, stirring constantly so that it doesn’t boil over. Remove from heat. Smoked ribs on a Big Green Egg Grill.
  7. Remove ribs from the grill to a rimmed baking sheet lined with a large piece of heavy duty aluminum foil. Honey garlic glazed ribs in foil.
  8. Brush with a thick layer of honey garlic sauce. Foil packet of ribs on a pellet grill.
  9. Use another large piece of foil over the top and fold together to make a sealed packet.
  10. Return to the grill or oven keeping the temperature at 250°. Cook for another 1 1/2 hours or until ribs reach 205° using a digital meat thermometer. Grilled baby back ribs with honey garlic sauce.
  11. Remove from grill and let ribs rest about 15 minutes. Sheet pan with sliced baby back ribs.
  12. Use a sharp knife to slice between the rib bones.
Platter of ribs, bowl of slaw, jar of sauce.

Serve with additional sauce if desired.

How to Store and Reheat

  • Store leftover ribs in a zip top bag or tightly wrapped in aluminum foil in the refrigerator up to 4 days. Store honey garlic sauce in a jar with a lid in the refrigerator up to 2 weeks.
  • Reheat ribs in a covered skillet over medium heat, turning after 2 minutes, cooking until heated through. Ribs can also be reheated in a 350° oven for 10- 12 minutes.
Honey garlic baby back ribs on a platter with sauce and slaw.

More Baby Back Ribs to Try

Side Dishes for Honey Garlic Glazed Baby Back Ribs

Plate of ribs with sauce with bowl of slaw.

These Honey Garlic Ribs will forever change your grilling game. Fall off the bone tender baby back ribs that are perfectly smoky and the honey garlic sauce adds a tantalizing flavor like no other sauce.

If you love this recipe as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

Honey garlic baby rack ribs on a sheet pan.
Yield: 2 racks ribs

Honey Garlic Ribs

Prep Time: 10 minutes
Cook Time: 3 hours
Additional Time: 15 minutes
Total Time: 3 hours 25 minutes

Honey Garlic Ribs are outrageously delicious with plenty of hardwood smoke flavor and a sticky sweet glaze.

Ingredients

  • 2 racks baby back ribs
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 2 teaspoons fresh ground pepper

Honey Garlic Sauce

  • 1 cup brown sugar
  • 1/2 cup honey
  • 1/4 cup butter
  • 1/4 cup water
  • 1/2 tablespoon apple cider vinegar
  • 1 tablespoon granulated garlic
  • 1/2 tablespoon smoked paprika
  • 1/2 teaspoon kosher salt

Instructions

  1. Prepare a grill fire to 275° using hickory for smoke flavor.
  2. Remove ribs from packaging and pat dry with paper towels. Remove the membrane from the bone side if desired. We usually leave it on.
  3. Coat with olive oil and season with salt and pepper.
  4. Place ribs on the grilmeat side up. Close the grill and cook for 1 ½ hours.
  5. Meanwhile, prepare the sauce. In a saucepan, add brown sugar, honey, butter, water, apple cider vinegar, garlic and salt.
  6. Cook over medium heat, whisking until combined. Bring to a boil and lower to simmer. Continue to whisk to avoid boiling over. Cook 2 minutes. Remove from heat and set aside.
  7. Remove ribs from the grill when sufficiently smoked onto a baking sheet lined with a large piece of heavy duty aluminum foil.
  8. Brush with a thick coating of honey garlic sauce.
  9. Cover another piece foil and fold into a sealed packet.
  10. Return to the grill or oven at 250°. Continue to cook another 1 to 1/2 hours until ribs reach 205° using a digital meat thermometer.
  11. Remove from the grill and rest 15 minutes before slicing.
  12. Serve with additional sauce if desired.

Notes

  • Store leftover ribs in a zip top bag or tightly wrapped in aluminum foil in the refrigerator up to 4 days. Store honey garlic sauce in a jar with a lid in the refrigerator up to 2 weeks.
  • Reheat ribs in a covered skillet over medium heat, turning after 2 minutes, cooking until heated through. Ribs can also be reheated in a 350° oven for 10- 12 minutes.
  • Nutrition Information:

    Yield:

    8

    Serving Size:

    1

    Amount Per Serving: Calories: 489Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 81mgSodium: 490mgCarbohydrates: 46gFiber: 1gSugar: 44gProtein: 19g

    Nutritional information is estimated and may not be accurate.

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