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Savory Honey Mustard Glazed Pork Ribs Recipe Easy Perfect for BBQ

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Tender pork ribs glazed with a sticky, tangy-sweet honey mustard sauce and finished with fresh herbs. Perfect for BBQs and casual gatherings, this recipe balances sweet, savory, and smoky flavors with simple ingredients.

Ingredients

Scale
  • 2 to 3 pounds baby back or spare pork ribs, trimmed of excess fat
  • 1/4 cup honey (85g), preferably raw or local
  • 1/4 cup Dijon mustard (60g), smooth and tangy
  • 3 cloves garlic, finely minced
  • 2 tablespoons apple cider vinegar (30ml)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper, freshly cracked
  • 1 teaspoon kosher or sea salt
  • 1 tablespoon olive oil (15ml)
  • A handful of chopped fresh parsley, thyme, and rosemary for garnish
  • Optional: pinch of chili flakes
  • Optional: 1 teaspoon lemon zest

Instructions

  1. Prep the ribs (10 minutes): Remove the silver skin membrane from the back of the ribs if not already removed. Pat ribs dry and season both sides lightly with salt and pepper.
  2. Make the honey mustard glaze (5 minutes): In a mixing bowl, whisk together honey, Dijon mustard, minced garlic, apple cider vinegar, smoked paprika, olive oil, and optional chili flakes and lemon zest until smooth and spreadable.
  3. Initial bake (1 hour 15 minutes): Preheat oven to 300°F (150°C). Place ribs bone side down on a foil-lined baking sheet or roasting pan. Brush a generous layer of glaze on top. Cover loosely with aluminum foil and bake low and slow for 1 hour and 15 minutes.
  4. Glaze again and broil (10-15 minutes): Remove foil and brush ribs with another thick coat of glaze. Switch oven to broil on high and place ribs under the broiler for 10–15 minutes, watching closely to caramelize the glaze without burning.
  5. Rest and garnish (5 minutes): Remove ribs from oven and let rest for 5 minutes before slicing. Sprinkle chopped fresh herbs over the top.

Notes

Remove the silver skin membrane for better glaze penetration and tenderness. Watch the broiler carefully to avoid burning the glaze. The glaze can be made up to 2 days ahead and refrigerated. For gluten-free, ensure mustard and other ingredients are certified gluten-free. You can also cook ribs on a grill over indirect heat and finish with direct heat for caramelization.

Nutrition

Keywords: pork ribs, honey mustard glaze, BBQ ribs, easy ribs recipe, savory ribs, honey mustard sauce, grilled ribs, oven baked ribs

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