Glazed Pork Spare Ribs — Camp Oven Method

Glazed pork spare ribs — slow-cooked American-style pork ribs with the all-purpose Honey Glaze + soy sauce. Sticky, sweet-savoury, fall-off-the-bone tender. The simpler camp-oven cousin of the proper smoked ribs (no smoker needed). Pairs perfectly with coleslaw + cornbread + cold beer. Recipe Card Serves 4 Prep 15 min Cook 45 min–1 hr Method Camp oven Difficulty Medium Best for Camp specialist Photo by patrick le on Unsplash Glazed Pork Spare Ribs Serves: 4-6 · Prep: 10 minutes (+ 1-2 hour marinate ideal) · Cook: 2 hours · Equipment: camp oven OR oven with roasting tray + foil Photo: Louis Hansel / Unsplash Ingredients 1kg pork spare ribs (American-style) 2 tbsp soy sauce Honey Glaze (see our Honey Glaze recipe) — about ½ cup Quick Honey Glaze: 2 tbsp treacle (or molasses) 4 tbsp honey ½ tsp ground cloves + ½ tsp allspice + ½ tsp ground ginger 2 tbsp orange juice 2 tsp English mustard powder 1 tbsp brandy (optional) To serve: creamy coleslaw, cornbread, baked beans, BBQ sauce, beer. Method Make the Honey Glaze if not pre-made. Combine all glaze ingredients in a small saucepan, bring to boil, stir to dissolve. Cool. Prep the ribs. Remove the silvery membrane from the back (slide a knife under, grip with paper towel, pull off in one strip). Pat dry. Mix marinade. Combine soy sauce + ½ cup Honey Glaze in a bowl. Marinate the ribs. Coat thoroughly. Cover + refrigerate 1-2 hours minimum (overnight ideal). Pre-heat camp oven to medium (~160°C equivalent). Or oven 160°C. Wrap in foil. Place ribs on a sheet of heavy foil. Pour over half the marinade. Wrap tightly into a parcel. Slow cook 1.5 hours in the camp oven at low coal heat. Foil traps steam = tender meat. Open foil + glaze. Remove ribs to a tray; brush with the remaining marinade. Crisp finish 20-30 minutes at higher heat (more coals on lid). Brush with extra glaze every 10 minutes for the sticky lacquered finish. Rest 5-10 minutes, slice between bones, serve with sides. Tips Remove the membrane — chewy if left, tender if removed Foil-then-crisp method = tenderest result without smoking Don't burn the glaze in the crisping step — sugar burns fast Honey Glaze keeps a month — make double, use on chicken, pork, salmon Without camp oven: kitchen oven 160°C wrapped 1.5 hours then 200°C unwrapped 20 mins For PROPER smoked ribs see our hickory smoked pork ribs guide Our take The simpler ribs recipe — no smoker needed, foil-cooked tender, honey-glaze-finished sticky. Camp oven mastery in one go. Shop Camp Cooking Gear

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Glazed Pork Spare Ribs — Camp Oven Method

Posted on April 26, 2026