Barbecue Pork Ribs with Honey and Apricot Glaze

Name: Barbecue Pork Ribs with Honey and Apricot Glaze
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 to 8 servings
Cuisine: American-inspired
Ingredients: 2 kg pork spare ribs; 2 tsp salt; 1 tsp black pepper; 240 ml tomato ketchup; 120 ml soy sauce; 60 ml honey; 2 tbsp apricot jam; 60 ml lemon juice; 1 tsp smoked paprika; 1 whole small onion, finely grated; 1 tbsp neutral oil

Pork ribs turn tender in a low oven before a sweet apricot barbecue glaze is browned.

By Hez ArslanUpdated October 2, 2026

Total 3 hr 20 minMakes 6 to 8 servings

Jump to Recipe

These pork ribs are seasoned, slowly baked until tender, then brushed with a sweet-tangy barbecue glaze. The source combines an overnight marinade with direct grilling, which can burn the honey and jam; this method keeps most of the sauce off the ribs until the final glazing. Save a clean portion for serving, and cook the ribs until a skewer slides easily between the bones. Pat ribs dry, remove the thin membrane if present, and season both sides with salt and pepper. Whisk ketchup, soy sauce, honey, apricot jam, lemon juice, paprika, onion and oil; reserve 120 ml separately for serving. Heat oven to 150°C (300°F); place ribs on foil in a roasting pan, cover tightly and bake 2 1/2 to 3 hours until tender.

Barbecue Pork Ribs with Honey and Apricot Glaze

How to tell when it is ready

Rest 10 minutes, cut between bones and serve with the reserved clean sauce.

Tips

Pat ribs dry, remove the thin membrane if present, and season both sides with salt and pepper.
Whisk ketchup, soy sauce, honey, apricot jam, lemon juice, paprika, onion and oil.
Heat oven to 150°C (300°F).
Uncover, brush ribs with remaining sauce and bake at 220°C (425°F) for 10 to 15 minutes until sticky and browned.

Troubleshooting

If ribs are not tender, cover and bake longer.
If glaze darkens too quickly, move the pan lower and reduce heat.

Substitutions

Use pork baby-back ribs and begin checking for tenderness earlier.
Use low-sodium soy sauce and adjust salt.

Variations

Add a pinch of chilli to the glaze.
Use orange marmalade instead of apricot jam.

Serving suggestions

Serve with coleslaw.
Add corn on the cob.
Offer baked potatoes.
Pair with pickles.

Make ahead

Prepare the measured ingredients in advance. Refrigerate cooked ribs within 2 hours for up to 4 days; reheat covered until steaming hot.

Storage

Refrigerate cooked ribs within 2 hours for up to 4 days; reheat covered until steaming hot.

Food safety

Do not reuse sauce that touched raw pork; cook pork to at least 63°C (145°F) with a 3-minute rest, and bake ribs further until tender.

Frequently asked questions

How do I know oven-baked barbecue pork ribs is ready?

Rest 10 minutes, cut between bones and serve with the reserved clean sauce.

How should I store oven-baked barbecue pork ribs?

Refrigerate cooked ribs within 2 hours for up to 4 days; reheat covered until steaming hot.

Serve with coleslaw. Refrigerate cooked ribs within 2 hours for up to 4 days; reheat covered until steaming hot.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Barbecue Pork Ribs with Honey and Apricot Glaze