Honey Baked Ribs Recipe
Honey Baked Ribs Recipe photo by Taste of Home
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Honey Baked Ribs Recipe

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Here's a delicious recipe that's easy to make. All the preparation is done the day before, so it's perfect for those busy days.
Recommended: Best Barbecued Ribs
TOTAL TIME: Prep: 10 min. + marinating Bake: 1 hour 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + marinating Bake: 1 hour 30 min.
MAKES: 6 servings


  • 1 can (10-1/2 ounces) beef consomme, undiluted
  • 1/2 cup ketchup
  • 1/2 cup soy sauce
  • 1/2 cup honey
  • 4 garlic cloves, minced
  • 4 pounds bone-in country-style pork ribs, cut into serving-size pieces


  1. Combine the first five ingredients in a bowl. Pour half into a large resealable plastic bag or shallow glass container; add ribs. Cover and refrigerate overnight, turning once. Refrigerate remaining marinade.
  2. Remove ribs to a greased roasting pan; discard marinade. Cover and bake at 425° for 10 minutes. Reduce heat to 325°. Cover and bake 30 minutes longer; drain. Pour reserved marinade over ribs. Bake, uncovered, for 50-70 minutes or until meat is tender, basting frequently. Yield: 6 servings.
Originally published as Honey Baked Ribs in Country Extra March 1999, p49

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hawk1011 User ID: 4114996 71677
Reviewed Jan. 23, 2010

"Will make this again just to try to make it as good as the recipe read. Will double the marinade. Had a great taste but lacked any zip. Will add at least half tsp smoked chipotle powder or 2T pureed chipotle peppers with adobe sauce. By doubling the sauce, the meat will have a little more zing plus you'll have a sauce to serve with the ribs. Orig. recipe called for half of sauce to marinade, overnight with the ribs, the other half to be added in the last 45 mins. of baking. Sauce turned out good but, there was a lot of grease rendered from the ribs and it really didn't glaze the ribs. By doubling the sauce, put a 3rd of sauce as a marinade over-night. A 3rd to reserve to pour over ribs during the last 45 mins. of baking time. Cook the last 3rd of the sauce in a small saucepan and reduce until slightly thickened to serve with finished ribs. This will allow you to have extra sauce, minus the grease, to serve with the ribs, now, or with any left-overs you might have. The ribs are so good, you probably won't have any."

williamsegraves User ID: 3296408 203040
Reviewed Jun. 11, 2009

"I've made these 3 times already... yuuuuuummy!"

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