BBQ Ribs

The ultimate sticky-sweet-spicy ribs that taste like summer decided to get fancy. Your Bee Dolce Hot Honey is the star here — it turns regular ribs into something people fight over.

Ingredients (Serves 4-6)

Ribs

• 2 full racks St. Louis-style or baby back pork ribs (about 3–4 lb each)
• ¼ cup yellow mustard (acts as glue for the rub)

Dry Rub

• ¼ cup dark brown sugar
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp chili powder
• 1 tsp dry mustard
• ½ tsp cayenne (optional for extra kick)

Bee Dolce Hot Honey Glaze

• 1 cup Bee Dolce Hot Honey
• ½ cup ketchup (Heinz or whatever you love)
• ¼ cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• ½ tsp smoked paprika
• Pinch of salt

For Finishing

• Extra ⅓ cup straight Bee Dolce Hot Honey for the final glaze

Instructions 

1. Prep the ribs (day before or morning of)
   Remove the membrane from the bone side (slide a butter knife under it, grab with paper towel, rip it off). Pat ribs completely dry.
2. Rub it real good
   Slather both sides with a thin layer of yellow mustard, then massage in the dry rub generously. Wrap tight in plastic wrap and refrigerate 4–12 hours (overnight is perfect).
3. Low-and-slow cook (choose one method)
   Oven method (easiest):
   1. Preheat to 275 °F. Place ribs meat-side up on a foil-lined sheet pan. Add ½ cup apple juice or water to the pan and cover tightly with foil.
   2. Bake 2.5–3 hours (baby backs) or 3–3.5 hours (St. Louis) until meat has pulled back from bones about ½ inch and bends easily.
      Smoker method (next level):
   3. Smoke at 250–275 °F with cherry or apple wood for 4–5 hours until same bend test.
4. Make the Bee Dolce BBQ glaze
   While ribs cook, combine all glaze ingredients in a small saucepan. Simmer 8–10 minutes until slightly thickened. Taste — it should be tangy-sweet with that perfect Calabrian-habanero glow.
5. Glaze time
   When ribs are tender, remove foil. Brush generously with the Bee Dolce BBQ sauce on both sides. Crank oven to 400 °F or move to direct heat on grill.
   Cook 10–15 more minutes, glazing 2–3 times, until the sauce is sticky and lacquered.
6. The money move
   Pull ribs out, hit them one final time with straight Bee Dolce Hot Honey (no sauce, just pure bottle drizzle). Rest 10 minutes. The honey will bubble and caramelize slightly — that’s the magic.
7. Serve & enjoy!
   Slice between the bones and watch people lose their minds.

Perfect Pairings

• Ice-cold Mexican Coke or cream soda
• Creamy coleslaw or vinegar slaw to cut the heat
• Grilled street corn with cotija and extra Bee Dolce drizzle
• Mac & cheese (the ribs will thank you)
• Cornbread with hot honey butter (just melt butter + more Bee Dolce)
• Pro tip: Keep the Bee Dolce bottle on the table — everyone will want to add another swipe halfway through.