When it comes to barbecue, few dishes can match the mouthwatering allure of perfectly smoked ribs. Among the various styles, St. Louis-style ribs stand out for their uniform shape and rich flavor. Today, we’re taking these ribs to the next level with a hot honey glaze that balances sweetness and heat, creating a flavor profile that’s both bold and irresistible.
This recipe combines the smoky depth of slow-cooked ribs with the fiery sweetness of hot honey, resulting in a dish that’s sure to impress at any gathering. Whether you’re a seasoned pitmaster or a backyard grilling enthusiast, these Hot Honey St. Louis Style Ribs will elevate your barbecue game.
Why You Should Make This Dish
Hot Honey St. Louis Style Ribs are more than just a meal—they’re an experience. Here’s why you should fire up the grill and give this recipe a try:
- Flavor Explosion: The combination of smoky ribs and hot honey glaze creates a perfect balance of sweet and spicy flavors that dance on your palate.
- Crowd-Pleaser: These ribs are a guaranteed hit at any gathering, from family dinners to backyard barbecues.
- Versatility: The recipe is adaptable to various cooking methods, including smokers, grills, and ovens, making it accessible for all home cooks.
- Impressive Presentation: With their glossy glaze and tender meat, these ribs not only taste amazing but also look stunning on the plate.
Ingredients
For the Ribs:
- 3 slabs of St. Louis style ribs (Costco brand recommended)
- Yellow mustard or Worcestershire sauce (for the binder)
- Your favorite BBQ rub (a combination of your special BBQ rub and “A Rub” is suggested)
- Dr. Pepper (for wrapping in foil)
- Salted butter
- Brown sugar (light or dark)
- Optional: Apple juice or apple cider vinegar (for spritzing)
For the Hot Honey Glaze:
- 1 cup honey
- 2 tablespoons dried chili flakes (use dried chili peppers of choice or red crushed pepper flakes)
- 1 tablespoon apple cider vinegar
- 2 teaspoons hot sauce, plus more to taste
Step-by-Step Guide to Preparing Hot Honey St. Louis Style Ribs
1. Cleaning and Trimming the Ribs
- Clean the Ribs: Rinse the ribs under cold water to remove any blood or residue. Pat them dry with paper towels.
- Trim the Ribs: Inspect the ribs and trim off any excess fat or small pieces that might burn or dry out during cooking. Aim for a uniform rectangle shape for even cooking.
2. Removing the Membrane
- Flip the ribs bone-side up and remove the membrane. Use a knife to lift the edge, then grab it with a paper towel and peel it off.
3. Applying the Binder
- Spread a thin layer of yellow mustard or Worcestershire sauce on both sides of the ribs. This helps the rub adhere to the meat.
4. Applying the Rub
- Generously apply your favorite BBQ rub on both sides of the ribs. Ensure an even coat and pat it down gently to help it stick.
5. Setting Up the Grill
- Preheat your smoker or grill to 250°F for indirect cooking.
- Place the ribs on the grill bone-side down. Compress them slightly to maintain a uniform shape for even cooking.
6. Spritzing the Ribs
- Prepare a spritz by filling a spray bottle with Dr. Pepper and a dash of water. Alternatively, use apple juice or apple cider vinegar.
- After the first hour, start spritzing the ribs every 45 minutes to an hour to keep them moist and help form a beautiful bark.
7. Rotating the Ribs
- To ensure even cooking, rotate the ribs about halfway through the cook. Move the ones on the far end closer to the middle and vice versa.
8. Checking for Color
- After about 3 hours, check the color and texture of the ribs. They should have a rich, mahogany color from the rub.
9. Wrapping the Ribs
- Lay out sheets of foil for each rack of ribs.
- Place each rack of ribs on the foil and add a few pats of butter, a handful of brown sugar, and a bit of Dr. Pepper on top.
- Wrap the ribs tightly in the foil to trap all the flavors inside.
10. Continue Cooking
- Return the wrapped ribs to the grill and continue cooking for another hour.
11. Preparing the Hot Honey Glaze
- In a saucepan, combine 1 cup of honey, 2 tablespoons of dried chili flakes, 1 tablespoon of apple cider vinegar, and 2 teaspoons of hot sauce.
- Heat the mixture over low heat, stirring occasionally, until it’s well combined and slightly thickened. Adjust the heat level by adding more hot sauce if desired.
12. Unwrapping and Glazing
- After the ribs have cooked in the foil, carefully unwrap them and place them back on the grill.
- Brush the hot honey glaze onto the ribs and let them cook for an additional 30 minutes to set the glaze.
13. Resting the Ribs
- Once the ribs are done, let them rest for about 10 minutes. This allows the juices to redistribute, making them even more tender.
14. Slicing and Serving
- Use a sharp knife to slice between the bones. Serve the ribs hot with your favorite sides and enjoy the fruits of your labor.
Expert Tips and Tricks
- Use a Meat Thermometer: Ensure the internal temperature of the ribs reaches 195°F to 203°F for optimal tenderness.
- Let the Glaze Set: After applying the hot honey glaze, allow it to set on the grill for at least 30 minutes to achieve a sticky, caramelized finish.
- Rest Before Slicing: Always let the ribs rest before slicing to retain their juices and flavor.
Variations
- Smoky Chipotle Glaze: Add chipotle peppers in adobo sauce to the hot honey glaze for a smoky kick.
- Maple Hot Honey Ribs: Replace regular honey with maple syrup for a unique twist.
- Asian-Inspired Glaze: Incorporate soy sauce and ginger into the glaze for an Asian flair.
- Bourbon-Infused Glaze: Add a splash of bourbon to the hot honey glaze for depth of flavor.
- Citrus Zest: Include orange or lemon zest in the glaze for a bright, citrusy note.
- Garlic Lovers: Add minced garlic to the glaze for an extra layer of flavor.
- Herb-Infused: Incorporate fresh herbs like rosemary or thyme into the glaze.
- Spicy Mustard Glaze: Mix in spicy mustard for a tangy, spicy glaze.
- Pineapple Glaze: Add pineapple juice to the glaze for a tropical twist.
- Peach Glaze: Use peach preserves in the glaze for a sweet, fruity flavor.
- Apple Cider Glaze: Incorporate apple cider for a fall-inspired flavor.
- Coffee-Infused Glaze: Add a shot of espresso to the glaze for a rich, bold taste.
- Sriracha Glaze: Use sriracha instead of hot sauce for a different heat profile.
- Brown Sugar and Molasses: Add molasses to the glaze for a deeper sweetness.
- Honey Mustard Glaze: Combine honey and mustard for a classic flavor combination.
What to Serve With Hot Honey St. Louis Style Ribs
When you’re servin’ up ribs this bold and flavorful, you need some sides that can keep up! Here are 15 mouth-watering options that will turn your rib feast into a full-blown backyard BBQ spread:
- Mac and Cheese – Creamy, cheesy, and delicious.
- Southern Collard Greens – Cooked low and slow.
- Buttermilk Cornbread – Sweet or savory, always moist and golden.
- Classic Coleslaw – That crunch cuts through the heat like a champ.
- Baked Beans with Bacon – Rich, sweet, smoky beans with chunks of bacon.
- Potato Salad – Creamy or tangy, depending on how your family gets down.
- Grilled Corn on the Cob – Slathered with butter, lime, and a little chili powder.
- Deviled Eggs – A cool, creamy contrast to those spicy ribs.
- Fried Green Tomatoes – Crispy, tangy, and southern to the bone.
- Sweet Potato Casserole – A touch of sweet to balance out the heat.
- Garlic Butter Dinner Rolls – Use ‘em to soak up every drop of that hot honey glaze.
- Red Beans and Rice – Hearty, savory, and Louisiana-approved.
- Pickled Vegetables – Add a briny bite to cut through all that richness.
- Loaded Mashed Potatoes – Bacon, cheddar, sour cream, you know the deal.
- Fresh Fruit Salad – Cool, juicy relief from that spice heat.
These sides aren’t just fillers—they help round out the flavors and textures of your BBQ table.
Storage Tips for Hot Honey St. Louis Style Ribs
Let’s say you got a little carried away (hey, no judgment!) and made more ribs than your crew could handle. Here’s how to store ‘em right:
Refrigeration:
- Wrap ‘em tight in foil or airtight containers.
- Store in the fridge for up to 4 days.
- When ready to reheat, add a splash of apple juice or Dr. Pepper, wrap in foil, and warm in a 300°F oven for 20–30 minutes.
Freezing:
- Wrap individual portions in foil, then place in a freezer-safe bag or container.
- Label it, date it, and freeze for up to 3 months.
- Thaw in the fridge overnight before reheating.
How Many Ribs Should I Make for a Family Gathering?
Here’s how I break it down when I’m feeding a crowd:
- Adults: 4–5 ribs per person (1/2 rack per adult is usually safe)
- Kids: 2–3 ribs each
- A full rack of St. Louis style ribs typically has 12–13 bones
So if you’re cooking for 10 adults, you’ll want at least 5 full racks to make sure nobody leaves hungry. If your folks are big eaters—or you want leftovers—bump that up to 6 or even 7 racks.
Pro tip: Always round up. Leftover ribs > empty plates.
How Far in Advance Can I Make These Ribs?
You can absolutely get ahead of the game with this recipe:
1–2 Days Ahead:
- Trim and season your ribs.
- Wrap ‘em tight in plastic and refrigerate. The rub will marinate the meat and deepen the flavor.
Day of Serving:
- Smoke and cook as planned.
- Glaze and finish hot, right before serving.
Fully Cooked Option:
- Smoke, wrap, and even glaze them a day before.
- Store in foil in the fridge and reheat (wrapped in foil at 300°F) just before guests arrive.
- Brush on a fresh coat of hot honey glaze and pop ‘em back on the grill or under the broiler to set.
Hot Honey St. Louis Style Ribs
Ingredients
- 3 slabs of St. Louis style ribs Costco brand recommended
- Yellow mustard or W sauce for the binder
- Your favorite BBQ rub AB’s BBQ Rub and A Rub recommended
- Dr. Pepper for wrapping and spritzing
- Butter salted
- Brown sugar light or dark
- Optional: Apple juice or apple cider vinegar for spritzing
- 1 cup Honey
- 2 tablespoons Dried Chili Flakes
- 1 tablespoon Apple Cider Vinegar
- 2 teaspoons Hot Sauce plus more to taste
Instructions
- Cleaning and Trimming the Ribs
- Rinse ribs under cold water, pat dry, and trim off excess fat. Shape into a uniform rectangle for even cooking.
- Removing the Membrane
- Flip ribs bone-side up. Use a knife to lift the membrane, grab with paper towel, and peel it off.
- Applying the Binder
- Spread a thin layer of mustard or W sauce on both sides of ribs.
- Applying the Rub
- Generously coat ribs with BBQ rub on both sides. Pat gently to help it adhere.
- Setting Up the Grill
- Preheat your smoker or pellet grill to 250°F. Place ribs bone-side down in a uniform shape.
- Spritzing the Ribs
- Mix Dr. Pepper with a splash of water (or use apple juice/vinegar). Spritz ribs every hour starting after the first hour.
- Rotating the Ribs
- After 2 hours, rotate ribs for even cooking—swap positions from outside to middle if necessary.
- Wrapping the Ribs
- After 3 hours, lay ribs on foil. Add pats of butter, a handful of brown sugar, and a splash of Dr. Pepper. Wrap tightly.
- Cooking Wrapped Ribs
- Return wrapped ribs to the smoker and cook for 1 more hour at 250°F.
- Making the Hot Honey Glaze
- Simmer 1 cup honey, 2 tbsp chili flakes, 1 tbsp apple cider vinegar, and 2 tsp hot sauce for 5–10 minutes. Adjust heat to taste.
- Finishing and Glazing
- Unwrap ribs and place back on grill. Brush with hot honey glaze and cook for 30 minutes to set.
- Resting and Serving
- Let ribs rest for 10 minutes. Slice between bones and serve hot with your favorite sides.
Notes
If you’re using a smoker, maintain a steady 250°F for consistent cooking.
For an extra kick, add more hot sauce to the glaze.
Adjust sweetness by using light or dark brown sugar.
For a deeper smoky flavor, consider adding wood chips like hickory or applewood.
Tried this recipe?Let us know how it was!
