These Honey-BBQ Oven-Baked Ribs are the kind of meal I like to make when I want something impressive without the stress. The ribs are seasoned with a flavorful dry rub, brushed with a sweet and tangy honey-BBQ glaze, and then baked low and slow until the meat is fall-apart tender. The result is juicy, caramelized ribs that are packed with flavor and easy enough for a weeknight, but special enough for company.
Why You’ll Love This Recipe
I love this recipe because:
The ribs turn out tender and juicy every time thanks to the slow baking method.
The combination of honey and barbecue sauce creates a perfectly balanced glaze—sweet, smoky, and slightly tangy.
I don’t need a grill or smoker. My oven does all the work.
The prep is incredibly simple and takes just minutes.
It’s a no-fuss, crowd-pleasing recipe I can make any time of year.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 slab halal lamb ribs (approximately 4 pounds) 2 tablespoons honey 2 tablespoons barbecue sauce (use your favorite brand or flavor) 1 tablespoon paprika (regular or smoked for extra depth) 2 tablespoons light brown sugar, packed ½ teaspoon salt (I like to use kosher salt for better texture)
Directions
Preheat the oven to 300°F (149°C).
Line a large rimmed baking sheet with aluminum foil for easy cleanup.
Place the slab of halal lamb ribs on the prepared baking sheet with the meaty side facing up.
In a small bowl, stir together the honey and barbecue sauce until well combined.
Brush the honey-barbecue mixture evenly over the top of the ribs. Make sure to coat the entire surface.
In a separate bowl, mix together the paprika, brown sugar, and salt.
Sprinkle the dry rub mixture evenly over the glazed ribs. Gently pat it into the surface to help it stick.
Place the ribs uncovered in the preheated oven and bake for 1 hour.
After 1 hour, remove the ribs from the oven and loosely cover them with foil.
Return the ribs to the oven and continue baking for an additional 30 to 60 minutes, depending on how tender you want them. The total baking time should be about 2 to 2½ hours.
When the ribs are done, they should be fork-tender and the meat should pull away easily from the bones.
Let the ribs rest for 3 to 5 minutes before slicing them between the bones into individual portions.
Servings And Timing
Servings: 4 Prep Time: 5 minutes Cook Time: 2 to 2½ hours Total Time: Approximately 2 hours and 5 minutes to 2 hours and 35 minutes
Variations
I sometimes add a pinch of cayenne pepper or chili powder to the dry rub for a bit of heat.
For deeper flavor, I swap regular paprika with smoked paprika.
If I want extra caramelization, I broil the ribs for 3–5 minutes at the end of baking—just enough to brown the top slightly.
I’ve also tried this recipe with halal beef ribs, adjusting the cook time since they’re typically thicker.
When I’m feeling adventurous, I mix different BBQ sauces (like a spicy and a sweet) to create a custom flavor blend.
Storage/Reheating
Refrigerator: Once cooled, I store the leftover ribs in an airtight container or wrap them tightly in foil. They keep well in the refrigerator for up to 4 days.
Freezer: For longer storage, I freeze the ribs wrapped in foil and placed in a freezer-safe bag or container. They last for 2 to 3 months.
Reheating: I reheat ribs in a 300°F oven, loosely wrapped in foil to retain moisture. It usually takes about 15 to 20 minutes. I often brush a bit of extra BBQ sauce on them before reheating to freshen up the flavor.
FAQs
How Do I Know When The Ribs Are Done?
The ribs are done when the meat is fork-tender and pulls away easily from the bones. The internal temperature should be at least 190°F for optimal tenderness.
Can I Use Halal Beef Ribs Instead Of Lamb?
Yes, but halal beef ribs are thicker and fattier, so I might need to adjust the cooking time and seasoning. The flavor will also be more robust and hearty.
What Kind Of Barbecue Sauce Works Best?
I like to use a classic sweet and smoky BBQ sauce for balance, but this recipe works with any kind—hickory, spicy, vinegar-based, or even mustard-based if I’m looking for something unique.
Can I Prepare The Ribs Ahead Of Time?
Absolutely. I sometimes season and glaze the ribs a few hours ahead and keep them covered in the refrigerator until I’m ready to bake them. This can help intensify the flavor.
Do I Have To Use Foil To Cover The Ribs?
Yes, I recommend it. Covering the ribs partway through baking helps lock in moisture and prevent the top from drying out or burning.
Conclusion
These Honey-BBQ Oven-Baked Ribs are one of my go-to recipes when I want something comforting and satisfying. They’re incredibly flavorful, easy to make, and guaranteed to impress. I don’t need any fancy tools or techniques—just a baking sheet, some pantry ingredients, and a little time. Whether I’m cooking for my family or hosting friends, this dish never fails to deliver.
These Honey-BBQ Oven-Baked Ribs are tender, juicy, and full of flavor thanks to a simple dry rub and a sticky-sweet honey barbecue glaze. Baked low and slow in the oven, they’re easy to prepare and perfect for a comforting dinner or casual gathering.
