These amazing BBQ Soy Glazed Ribs are the absolute star for my 14 course meal for 15 people. Juicy, tender, and packed with flavor, these ribs practically fall off the bone. The secret? My 3 step process of overnight marinade, a flavor-packed dry rub, and a sticky, caramelized soy glaze. These ribs perfectly balances savory, sweet, and tangy notes. If you need an easy hosting recipe that will definitely impress your guests, it’s these mouthwatering barbeque ribs.

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14 Course Dinner Feast for a 15 Family Members!

Cooking is all about bringing people together, and this week, we were celebrating Dom’s grandma visiting from Taiwan. Naturally, I had to put together an amazing 14-course feast for 15 family members. I was so excited for this meal because this is actually the first time I’m having the whole family over together! It was SO much cooking but SO much fun! Thankfully, my mom, the ultimate sous chef, helped me plan, shop, and prep everything from Salmon Poke to Matcha Tiramisu.

This Oven Roasted Honey Soy Glazed BBQ Ribs is the star of my feast! It’s a recipe that lets me prep as much as possible ahead of time so I can relax and enjoy time with my guests.

BBQ Soy Glazed Ribs Ingredients

Ribs:

1 large rack of ribs (about 7 pounds or 3.2 kg)
3 cups fresh orange juice

Dry Rub:

2 tablespoons five-spice powder
2 teaspoons white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper

Honey Soy Glaze:

1 cup soy sauce
½ cup honey
2 tablespoons five-spice powder
1 tablespoon ketchup

Pork Ribs

Today I’m using St. Louis Style Ribs for our BBQ ribs. But, this recipe works just as well with a baby back rib or spare ribs. Before cooking, make sure to trim off any excess fat and the membranes. This is a really important step to help avoid chewy or rubbery ribs. It also allows the dry rub and marinade to fully penetrate for maximum flavor and even cooking.

Use a butter knife to loosen a corner of the membrane, then grip it with a paper towel and just pull. It should come off fairly easily!

Orange Juice Marinade

To make my main course meat options tender and juicy, I love a good marinade. Today, we’re using fresh orange juice as a marinade. It’s naturally acidic, making it a wonderful meat tenderizer. To really let it work its magic, I let it sit overnight

The night before cooking, I marinated the ribs in fresh orange juice. is a great natural tenderizer due to its acidity. It really helps to break down the fibers and tenderize the meat.

Dry Rub

The magic of this recipe comes from my signature savory, smoky dry rub. This dry rub is packed with flavor that seriously ups your BBQ ribs game. With five-spice powder bringing that warm, fragrant kick and a touch of smoky paprika and white pepper, this dry rub brings in a peppery heat. After generously applying the dry rub seasonings all over the ribs, they are slow-baked in the oven at a lower temperature to lock in the juiciness and infuse that super smokey flavor.

Honey Soy Glaze

We don’t stop at just the dry rub when it comes to BBQ ribs! To take these ribs to the next level, the ribs are finished with a sticky, caramelized honey soy glaze. This 4-ingredient glaze of ketchup, honey, soy sauce, and five spices creates a mouth watering layer or flavor that complements the smoky ribs perfectly. In one bite, you get this bright and tangy glaze that matches so well with that warm, peppery dry rub underneath. It’s this combination that makes this pork rib recipe so addicting!

The final step? Brush on an extra layer of glaze after broiling to ensure every bite is irresistibly sticky and flavorful. Keep a close eye when broiling—a few minutes is all it takes to get that caramelized crust, but it can burn easily.

Step By Step Process For BBQ Soy Glazed Ribs

Trim off any excess fat and remove the membrane from the back of the ribs.
In a large dish, marinate the ribs in orange juice. Cover and refrigerate overnight.
In a small bowl, mix together the five-spice powder, white pepper, onion powder, garlic powder, paprika, salt, and black pepper.
After marinating, take the ribs out and pat dry. Generously coat both sides with the dry rub.
Wrap the ribs tightly in foil, ensuring the seam is at the top to trap the juices in.
Bake at 285°F for 3 hours until tender and juicy.
In a small saucepan, combine soy sauce, honey, five-spice powder, and ketchup.
Bring to a low boil and simmer for 5 minutes, stirring occasionally.
Once the ribs are done baking, unwrap them and brush a generous layer of soy glaze on both sides.
Place the ribs back in the oven under the broiler on high for 2-3 minutes, watching closely to avoid burning.
Remove from the oven and brush on another layer of soy glaze.
Let the ribs rest for 5-10 minutes before cutting them apart.

Hosting is Super Easy with these Dinner Party Recipes!

Oven Roasted Honey Soy Glazed BBQ Ribs

By Tiffy Cooks

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Course: Dinner, Main Course

Cuisine: American, Asian, Fusion

Keyword: dinner Ideas, easy holiday recipe, oven baked, Party Dishes, Pork, Pork Recipe, Potlock Recipes, potluck, short ribs

Ingredients

Ribs

1 rack Pork Ribs about 7 pounds or 3.2 kg
3 cups fresh orange juice

Dry Rub

2 tablespoons five-spice powder
2 teaspoons white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper

Honey Soy Glaze

1 cup soy sauce
½ cup honey
2 tablespoons five-spice powder
1 tablespoon ketchup

Instructions

Pat the ribs dry to remove excess moisture.
Trim off any excess fat and remove the membrane from the back of the ribs.
In a large dish, marinate the ribs in orange juice. Cover and refrigerate overnight.
In a small bowl, mix together the five-spice powder, white pepper, onion powder, garlic powder, paprika, salt, and black pepper.
After marinating, take the ribs out and pat dry. Generously coat both sides with the dry rub.
Wrap the ribs tightly in foil, ensuring the seam is at the top to trap the juices in.
Bake at 285°F for 3 hours until tender and juicy.
In a small saucepan, combine soy sauce, honey, five-spice powder, and ketchup.
Bring to a low boil and simmer for 5 minutes, stirring occasionally.
Once the ribs are done baking, unwrap them and brush a generous layer of soy glaze on both sides.
Place the ribs back in the oven under the broiler on high for 2-3 minutes, watching closely to avoid burning.
Remove from the oven and brush on another layer of soy glaze.
let the ribs rest for 5-10 minutes before cutting them apart.