Honey Fire Party Ribs
Our recipe for smoked party ribs was such a hit, so we decided to kick things up a notch. Say a big barbecue hello to honey fire party ribs, which feature our brand-new HNY FYR BBQ Sauce! I’m so stoked for you to try this sauce — it’s spicy, it’s sweet, it does it all. If you missed out on the original party ribs, it’s one of those viral trend recipes you see all over TikTok, but this one is actually worth it. Party ribs and its spicy but sweet sibling are like smoked pork belly burnt ends, but the best thing is these recipes use individual ribs instead. Table of Contents Why You’ll Love Honey Fire Party RibsHoney Fire Party Ribs IngredientsThis sauce is FYR!Simple Honey SlawHoney Fire Party RibsPreparing the RibsSmoking the RibsCooking in the CrutchCaramelizing the Honey Fire Party Ribs What to Serve with Honey Fire Party RIbsLeftovers and ReheatingFor More Pork BBQFAQsFlavor X Fire & FOOD X FireHoney Fire Party Ribs Recipe Why You’ll Love Honey Fire Party Ribs Honey Fire Party Ribs Ingredients This sauce is FYR! Simple Honey Slaw Honey Fire Party Ribs Preparing the RibsSmoking the RibsCooking in the CrutchCaramelizing the Honey Fire Party Ribs Preparing the Ribs Smoking the Ribs Cooking in the Crutch Caramelizing the Honey Fire Party Ribs What to Serve with Honey Fire Party RIbs Leftovers and Reheating For More Pork BBQ FAQs Flavor X Fire & FOOD X Fire Honey Fire Party Ribs Recipe Why You’ll Love Honey Fire Party Ribs I said it in my recent roundup about burnt ends, but this type of meat candy is the very definition of barbecue. When we combine those flavors with baby back ribs — which are always great for a crowd — we’ve got the best of all worlds. Adding this new barbecue sauce when we cook the ribs in the crutch makes it so freakin’ delicious. For more rib recipes, check out Smoked Ribs with Bourbon Mop Sauce, Smoked Garlic Jalapeño Beef Ribs, Rotisserie Beef Ribs and Cherry Cola Spare Ribs. Honey Fire Party Ribs Ingredients Baby Back Ribs: We’ll use two racks so you’re definitely ready for a party, plus my Maple Bourbon Rub and FYR BLK Hot Sauce to get some incredible flavor. Crutch: So, this is where the magic happens for the most tender ribs. Butter, the HNY FYR BBQ Sauce, brown sugar, sliced jalapenos, garlic and honey? Doesn’t get much better. Baby Back Ribs: We’ll use two racks so you’re definitely ready for a party, plus my Maple Bourbon Rub and FYR BLK Hot Sauce to get some incredible flavor. Crutch: So, this is where the magic happens for the most tender ribs. Butter, the HNY FYR BBQ Sauce, brown sugar, sliced jalapenos, garlic and honey? Doesn’t get much better. Get stoked for life This sauce is FYR! an all-new line created for live fire cooking Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure. Simple Honey Slaw Ribs aren’t the only thing that benefit from hot sauce and honey — slaw does too! To make a simple side for these honey fire party ribs, combine a bag of coleslaw mix (or half a head of red cabbage, shredded, plus a couple grated carrots) with three thinly sliced scallions, the juice from one lime and about a teaspoon of salt. Then, toss that veggie mixture together and let it sit for about five minutes. Finally, add a dollop or two of mayo, a few dashes of hot sauce, a teaspoon of honey and a handful of chopped cilantro. Serve and enjoy with these ribs! The stoke level is high on this one, so let’s get these ribs fired up! Preparing the Ribs First, get a good grip and begin by removing the membrane on the back of the ribs. Cut the racks into individual ribs, then slather with 1/4 cup of FYR BLK Hot Sauce. Season generously with 1 cup of my Maple Bourbon Rub and set to the side. Smoking the Ribs Preheat your smoker for 250 degrees Fahrenheit to cook these ribs indirectly. Add wood chips or wood chunks if you desire. Then, add the ribs to cook indirectly until they reach 165 degrees F internal temperature (about 1.5 hours). Cooking in the Crutch Once the ribs hit temperature, add to a foil bin with your Pendleton Whisky and all the ingredients for the crutch: 2 ounces Pendleton Whisky, 6 tablespoons of unsalted butter, 1 cup of HNY FYR BBQ Sauce, 3 tablespoons brown sugar, 3 tablespoons sliced jalapenos, 2 tablespoons minced garlic and 1.5 tablespoons of honey. Cover in foil and place back on the smoker for one more hour. Caramelizing the Honey Fire Party Ribs After your hour, uncover the ribs and let them cook on the smoker for another 20-30 minutes to caramelize. Once you’re good with the texture, pull them off the smoker and let cool for 10 minutes. Serve and enjoy! What to Serve with Honey Fire Party RIbs ​Classic BBQ sides are the way to go here. The simple honey slaw is so freakin’ delicious with these ribs, and you can try the jalapeno-cheddar cornbread from my original smoked party ribs recipe too. A simple green salad would be great too. Leftovers and Reheating If you’ve got leftovers, wrap them in foil or an airtight container and store in the fridge for 3-5 days. A low, slow oven is the best way to reheat these juicy ribs so they don’t dry out. Place your leftover ribs on a baking sheet, cover tightly with heavy duty foil and reheat at 200-205 degrees. Make sure you’ve got extra barbecue sauce for this next meal! For More Pork BBQ FAQs What’s the difference between baby back ribs, St. Louis style ribs and spare ribs? Baby back ribs usually have more meat on the top of the ribs than on the sides of the ribs. That’s why they work well in this honey fire party ribs recipe. The bones are more curved and they come from the upper part of the pig’s back. St. Louis style ribs and spare ribs are actually two names for the same cut. They have more meat between the bones and fat between the ribs and come from the belly of the pig. The meat on St. Louis style ribs isn’t always as tender as baby back ribs, but the flavor is awesome. I don’t have your new sauce yet! What do I do? No worries! You can use your favorite homemade barbecue sauce instead. Because we want to get that extra honey flavor, I’d bump up the amount of honey in the crutch to about 3 tablespoons. What do I do with the rest of the Pendleton Whisky? Make a Gold Rush cocktail. It’s basically a whiskey sour with honey syrup in place of the simple syrup. See? Honey’s great with everything! Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Ribs: ▢ 2 Racks of Ribs▢ 1 cup Maple Bourbon Rub▢ ¼ cup FYR BLK Hot Sauce ▢ 2 Racks of Ribs ▢ 1 cup Maple Bourbon Rub ▢ ¼ cup FYR BLK Hot Sauce Crutch: ▢ 6 tbsp Unsalted Butter▢ 1 cup HNY FYR BBQ Sauce▢ 3 tbsp Brown Sugar▢ 3 tbsp Sliced Jalapenos▢ 2 tbsp Minced Garlic▢ 1.5 tbsp Honey ▢ 6 tbsp Unsalted Butter ▢ 1 cup HNY FYR BBQ Sauce ▢ 3 tbsp Brown Sugar ▢ 3 tbsp Sliced Jalapenos ▢ 2 tbsp Minced Garlic ▢ 1.5 tbsp Honey Begin by removing the membrane on the back of the pork ribs.Cut the ribs into singles then slather in FYR BLK Hot Sauce. Season generously with my Maple Bourbon Rub and set to the side.Preheat your smoke for 250F cooking indirectly. Add wood chips or wood chunks if you desire.Add the ribs to cook indirectly until 165F internal (about 1.5 hours). Once they hit temperature, add to a foil bin with your Pendleton Whisky and all the ingredients for the crutch (including my new HNY FYR BBQ Sauce). Cover in foil and place back on the smoker for one more hour.After your hour, uncover the ribs and let cook for another 30 minutes to caramelize. Once good, pull off and let cool for 10 minutes.Serve and enjoy! Begin by removing the membrane on the back of the pork ribs. Begin by removing the membrane on the back of the pork ribs. Cut the ribs into singles then slather in FYR BLK Hot Sauce. Season generously with my Maple Bourbon Rub and set to the side. Cut the ribs into singles then slather in FYR BLK Hot Sauce. Season generously with my Maple Bourbon Rub and set to the side. Preheat your smoke for 250F cooking indirectly. Add wood chips or wood chunks if you desire. Preheat your smoke for 250F cooking indirectly. Add wood chips or wood chunks if you desire. Add the ribs to cook indirectly until 165F internal (about 1.5 hours). Add the ribs to cook indirectly until 165F internal (about 1.5 hours). Once they hit temperature, add to a foil bin with your Pendleton Whisky and all the ingredients for the crutch (including my new HNY FYR BBQ Sauce). Once they hit temperature, add to a foil bin with your Pendleton Whisky and all the ingredients for the crutch (including my new HNY FYR BBQ Sauce). Cover in foil and place back on the smoker for one more hour. Cover in foil and place back on the smoker for one more hour. After your hour, uncover the ribs and let cook for another 30 minutes to caramelize. Once good, pull off and let cool for 10 minutes. After your hour, uncover the ribs and let cook for another 30 minutes to caramelize. Once good, pull off and let cool for 10 minutes. Serve and enjoy! Serve and enjoy! Simple Honey Slaw Ribs aren’t the only thing that benefit from hot sauce and honey — slaw does too! To make a simple side for these honey fire party ribs, combine a bag of cole slaw mix (or half a head of red cabbage, shredded, plus a couple grated carrots) with three thinly sliced scallions, the juice from one lime and about a teaspoon of salt. Then, toss that veggie mixture together. Let it sit for about five minutes. Finally, add a dollop or two of mayo, a few dashes of hot sauce, a teaspoon of honey and a handful of chopped cilantro. Serve and enjoy with these ribs! Calories: 781kcal | Carbohydrates: 58g | Protein: 26g | Fat: 53g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 3g | Cholesterol: 130mg | Sodium: 841mg | Potassium: 729mg | Fiber: 5g | Sugar: 28g | Vitamin A: 1617IU | Vitamin C: 22mg | Calcium: 437mg | Iron: 17mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!