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Hot Honey Back Ribs

Serves 3 to 4

Cuisine: American

Category: Steaks, Roasts

Adding Dr. Pepper gives a complex, spicy sweetness during the braise in this beefy bite. Using a full 7-bone rack of beef back ribs, slice between bones for individual ribs before cooking. Save time in the kitchen by making the honey sauce while the ribs are in the oven and keep it at room temperature until you’re ready to slather on the gooey sauce. For this recipe, you’ll want a wide roll of heavy-duty foil, a cooling rack that fits in a baking sheet and a pastry brush.

Prep Time

5 mins

Other Time

Cook Time

3 hrs 10 mins

Total Time

3 hrs 15 mins

Ingredients:

1 (7-bone) Certified Angus Beef^® rack back ribs, cut into individual ribs
2 teaspoons kosher salt
1 1/2 teaspoons coarse black pepper
1 cup Dr. Pepper® soda
1/2 cup Mike’s Hot Honey®
1/4 cup Frank’s RedHot® hot sauce
1 tablespoon red chili pepper flakes
2 teaspoons dried thyme

Instructions:

Preheat oven to 325°F. Season ribs evenly with salt and pepper.
Place a sheet of heavy-duty foil onto baking sheet, place seasoned ribs in center, roll the edges up one inch. Crimp corners to hold liquid.
Pour Dr. Pepper directly over ribs making sure foil holds liquid in. Cover top with separate piece of foil to fully close in ribs. Bake in oven 3 hours.
In a small bowl mix together honey, hot sauce, chili flakes and thyme; set aside for glazing.
Carefully take ribs out of oven, increase heat to broil. Place individual ribs on cooling rack set in a baking sheet and go back into oven to broil 5 minutes, keeping a close eye to avoid burning (Ovens vary.)
Remove ribs from oven, brush honey glaze all over ribs, place back in oven to broil 5 more minutes.
Using remaining honey glaze, cover ribs one last time and you’re ready to enjoy!