Honey Lemon Baby Back Ribs

Honey Lemon Baby Back Ribs

The inspiration for these ribs is a recipe from my Aunt Betty who is an amazing cook.  I have changed it a little for my taste buds, by increasing the amount of lemon juice and honey and adding extra oregano.  It’s quite an easy recipe, as you just mix all the ingredients together and roast in a low oven until golden brown and tender, they are so delicious! Please halve the recipe if it’s too much, but you might appreciate having extra, as the leftovers are great for lunch the next day.

Serves: 4-5


2 kilograms or about 5 pounds of baby back ribs cut into 1 or 2 rib sized pieces

1 1/2 cups freshly squeezed lemon juice

2 tablespoons onion powder

3 tablespoons dried oregano

1/2 cup of liquid honey or more to taste

2 teaspoons of salt or more or less to taste

1 teaspoon freshly ground black pepper

1 large onion diced small


1.  Preheat oven to 300°F.  Cut back ribs into 1 or 2 rib sized pieces. Throw into large roasting pan.

Cut up Rack of Ribs in Roasting Pan

Cut up Rack of Ribs in Roasting Pan

2.  In a medium sized bowl whisk together the lemon juice, honey, oregano, onion powder, salt and pepper.  Adjust flavor to your liking.

3.  Add the chopped onion to the lemon mixture.  Now pour over top of the ribs, tossing them well in the sauce.

Ribs tossed in Sauce and Ready for the Oven

Ribs tossed in Sauce and Ready for the Oven

4.  Place in oven uncovered for about 3-4 hours.  Mix around every 1/2 hour or so.  They will be ready when the meat is pulling away from the rib bones, is tender and golden brown.  Once ready cover with tin foil or a lid until ready to serve.

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