Grilled Baby Back Ribs with Spicy Honey Chipotle Glaze

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet and smoky baby back ribs finished on the grill with a sticky honey chipotle glaze that balances heat and sweetness perfectly. This American-inspired barbecue recipe, ready in about 225 minutes, pairs baby back ribs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 210 min Serves 6 American cuisine 550 cal/serving

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Ingredients

2 racks (about 4 lbs) baby back ribs
2 tbsp kosher salt
1 tbsp black pepper
2 tbsp smoked paprika
2 tbsp brown sugar
2 tbsp, minced chipotle peppers in adobo sauce
1/4 cup honey
2 tbsp apple cider vinegar
1 tbsp olive oil
1 tsp garlic powder

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Instructions

Step 1: Preheat your grill to 275°F for indirect cooking. Remove the membrane from the back of the 2 racks of baby back ribs.
Step 2: In a small bowl, mix 2 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp smoked paprika, 2 tbsp brown sugar, and 1 tsp garlic powder to form the dry rub.
Step 3: Rub the dry rub generously over both sides of the ribs, massaging it in.
Step 4: Place the ribs bone-side down on the cooler side of the grill and close the lid, cooking indirectly for 2.5 to 3 hours until tender.
Step 5: Meanwhile, prepare the glaze by whisking together 1/4 cup honey, 2 tbsp minced chipotle peppers in adobo sauce, 2 tbsp apple cider vinegar, and 1 tbsp olive oil.
Step 6: After 2.5 hours, brush the glaze evenly over both sides of the ribs and continue grilling over indirect heat for another 30 minutes, basting every 10 minutes until the glaze is sticky and caramelized.
Step 7: Remove ribs from the grill and let rest for 10 minutes before slicing between the bones to serve.