Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hrs 20 mins
Yield: 4–6 servings

Ingredients

Dry Rub:

• 2 tbsp smoked paprika
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (adjust for heat)
• 2 tsp kosher salt
• 1 tsp cracked black pepper

Hot Honey Glaze:

• ½ cup honey
• ¼ cup unsalted butter, melted
• 2 tbsp hot sauce (Frank’s, Cholula, or preferred)
• 1 tsp red chili flakes

Ribs:

• 2 racks beef back ribs (about 5–6 lbs total)

Instructions

1. Prep the Ribs
   • Remove the silver skin membrane from the back of the ribs.
   • Pat dry and coat generously with the dry rub. Rest 30 minutes at room temp (or refrigerate overnight).
2. Bake Low & Slow
   • Preheat oven to 275°F.
   • Place ribs on a foil-lined baking sheet, bone side down.
   • Cover tightly with foil and bake for 2.5–3 hours until tender.
3. Make the Hot Honey Glaze
   • In a small saucepan, melt butter.
   • Stir in honey, hot sauce, and chili flakes. Simmer 2–3 minutes until combined.
4. Glaze & Caramelize
   • Remove ribs from oven, discard foil.
   • Brush ribs with glaze. Increase oven temp to 425°F and bake uncovered 10–15 minutes, basting again halfway.
   • For extra char, broil 2–3 minutes at the end.
5. Serve
   • Slice between bones, drizzle more hot honey glaze, and garnish with chili flakes + fresh parsley.

Nutrition (per serving, ~6 oz cooked rib meat)

• Calories: 520
• Protein: 34g
• Fat: 32g (Saturated: 12g)
• Carbohydrates: 18g
• Sugar: 16g
• Sodium: 710mg

(Estimates; will vary by portion size and glaze amount.)

Pro Tips

• Smoky shortcut: Add 1 tsp liquid smoke to glaze or extra smoked paprika in the rub.
• Stickier ribs: Brush glaze in multiple thin layers for a lacquered finish.
• Cleanup hack: Rest ribs on fresh foil before glazing to make cleanup easy.
• Crowd pleaser: Serve with extra hot honey on the side for dipping.