Recipe headline
Decorative divider

JUICY RIBS WITH CHARRED EDGES, DRIPPING IN A HOT HONEY BBQ SAUCE THAT BALANCES SWEET SMOKE AND FIERY KICK IN EVERY BITE.

DOWNLOAD RECIPE
SERVES: 4 Recipe icon PREP TIME: 20 MIN Recipe icon COOK TIME: 3 HOURS
Ingredients headline
2 racks baby back ribs (about 4–5 lbs)
2 tbsp olive oil
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp kosher salt
1 tsp coarse black pepper
1 tsp chili powder
½ tsp cayenne (for extra bite)
Ingredients headline
½ cup Jack Bear Stinger Hot Honey
½ cup smoky BBQ sauce (your favorite style)
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
2 tbsp unsalted butter
Splash of bourbon (optional
but highly recommended)
Zest & juice of 1 lemon
Recipe background

DIRECTIONS

1. PREP THE RIBS Remove the thin silver skin from the back of the ribs for tenderness. Pat dry and rub with olive oil. Next, In a small bowl, mix paprika, garlic powder, onion powder, salt, pepper, chili powder, and cayenne. Coat ribs evenly on both sides. Wrap in foil and let marinate at least 1 hour, preferably overnight.

2. COOK LOW AND SLOW Oven: Preheat to 300°F. Place ribs bone-side down on a baking sheet, cover with foil, and cook 2.5 hours until tender.

Grill/Smoker: Heat to 250–275°F. Cook ribs over indirect heat for 2.5–3 hours, adding wood chips if desired for smoky flavor.

3. MAKE THE SAUCE: In a saucepan, combine Jack Bear Stinger Hot Honey, BBQ sauce, apple cider vinegar, Dijon mustard, butter, bourbon (optional), and lemon zest and juice. Simmer over medium-low heat for 5–7 minutes until slightly thickened and glossy.

4. GLAZE & FINISH:
Remove ribs from the foil. Brush generously with the hot honey BBQ glaze. Broil for 5–7 minutes, or finish over direct heat on the grill, until the glaze is caramelized and sticky. Brush with extra glaze before serving.