Honey Dijon Glazed Ribs
2 hours 5 minutes
3 pounds baby back pork ribs (see Note)
- 1 tablespoon avocado oil
- 1½ teaspoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1½ teaspoons smoked paprika
- ½ teaspoon garlic powder
2/3 cup SideDish Honey Dijon, plus more for serving
Preheat the oven to 275°F. Line a large sheet pan with foil.
- If the ribs still have the thin membrane covering the back of the rack, remove it; it can become tough when cooked. To do this, place the ribs meaty side down on a cutting board. Carefully and gently slide a paring knife under a corner of the membrane to loosen and lift the corner from the rack of the ribs. Using your fingers, pull the membrane away from the bones. If it’s slippery or difficult to remove, use a kitchen towel to get a better grip on the ribs.
- Place the ribs on the lined sheet pan and pat them dry on both sides with paper towels. Set them meaty side up on the pan and drizzle with the avocado oil to evenly coat the top of the ribs.
- In a small bowl, combine the salt, pepper, smoked paprika, and garlic powder. Evenly season both sides of the ribs with the spice mixture.
- Cover the sheet pan very tightly with another piece of foil. Bake for 2 hours. The ribs should be cooked through and tender, but not quite fall-off-the-bone so that they hold their shape.
Remove the ribs from the oven and increase the temperature to 325°F. Uncover them and brush the tops generously with 1/3 cup of SideDish Honey Dijon. Return the ribs to the oven, uncovered, and bake for 15 minutes. Remove the ribs from the oven and coat again with 1/3 cup SideDish Honey Dijon.
- Set the oven to broil and broil until a deep crust begins to form and the sauce begins to caramelize on the top of the ribs, 3 to 4 minutes.
Serve with the additional SideDish Honey Dijon.
Choosing Ribs: Racks of ribs come in varying sizes and weights; sometimes I’ll need two racks and other times one rack is plenty. Just be sure it’s about 3 pounds total.