Honey Kist Baby Back Ribs

Preparation Time

This recipe requires approximately 24 hours total preparation time. Cooking time is at least 3 hours, plus an additional 30 to 45 minutes, plus approximately 5 additional minutes.


1 rack of baby back ribs

Dry Rub:

  • 8 tbs of brown sugar
  • 1 tbs of kosher salt
  • 1 tbs of chili powder
  • 1-½ tsp (½ tbs) of celery salt
  • 1-½ tsp (½ tbs) of dill weed

Braising Liquid:

  • 1 cup white vinegar
  • 4 tbs Worcestershire sauce
  • 1 onion
  • 2 or 3 tbs Hébert’s Honey Bees raw honey


The Day Before:

Begin preparation the day before you plan to serve the ribs. Combine the ingredients for the dry rub, mixing thoroughly. Place a generous sheet of aluminum foil on a shallow baking sheet and set the ribs in the center. Pat the dry rub mixture over the entire surface (both sides) of the rib rack. Be careful not to tear the aluminum foil. Cover the ribs with a second sheet of aluminum foil. Tightly seal the foil along both sides and one end (See NOTE below). Loosely roll the remaining end closed. You will need to open it tomorrow before cooking. Place the ribs in a refrigerator overnight.

Peel and chop the onion (to approximately ¼” - ½” sections) and combine it with the remaining braising liquid ingredients in a microwave-safe container. Blend thoroughly and refrigerate overnight.

The Next Day:

Place the braising liquid in a microwave oven and cook on high power for 60 seconds. Be certain to vent the container. Once it is heated, mix the liquid well. Remove the ribs from the refrigerator and open the loosely closed end of the aluminum foil envelope. Pour the braising liquid into the envelope with the ribs and tightly seal the open end.

NOTE: The aluminum foil must be sealed tightly. This can be accomplished by creasing and folding a half-inch of the two sheets together along the edge, and then repeating three or four times. Not only must this be liquid tight, but it will hold pressure during cooking. If done properly the aluminum envelope will expand like an inflated balloon during baking.

Once the ribs and braising liquid are sealed in the aluminum envelope, rock the package back and forth a couple of times to distribute the liquid. Place the ribs in a 250/F oven and bake for no less than three (3) hours.

After baking remove the ribs from the oven and carefully open one end only of the aluminum envelope. If the envelope was properly sealed some hot steam will vent when you do this so be careful not to get burned. Carefully pour the braising liquid and drippings into a pan while retaining the ribs inside the aluminum envelope. Roll the end of the aluminum envelope closed again, and with the oven turned off you can put the ribs back inside to keep them warm. Reduce the braising liquid/drippings solution on the stove top, over medium heat, stirring occasionally until it becomes syrupy and viscous. As the reduction nears completion the onion pieces will disintegrate and the simmering bubbles will become noticeably larger. This should take approximately 30 - 45 minutes.

Remove the ribs from the oven and (carefully) remove the top sheet of the aluminum foil from the envelope. Brush the ribs with a coating of the reduced braising liquid and place them under a broiler until the liquid sizzles with tiny bubbles. Repeat on the other side of the ribs. After broiling, cut the ribs into two-rib sections, place them on a serving platter or in a serving bowl, drizzle them with the remaining reduced liquid and serve.