These Oven Honey Roasted Ribs are a perfect way to satisfy the craving for ribs when the weather doesn't allow for it. The Sticky Honey Glaze adds so much flavor. Finger licking is optional.
Course main
Cuisine American
Keyword Oven Honey Roasted Ribs
Prep Time 1 dayday
Cook Time 1 hourhour25 minutesminutes
Total Time 1 dayday1 hourhour25 minutesminutes
Servings 4
Author Debby - www.AFeastfortheEyes.net
Equipment
1 Rimmed Baking Sheet
1 wire baking rack
1 Dutch Oven or Large Pot
Ingredients
12 1/2- to 3-pound racks baby back ribstrimmed, membranes removed, each rack cut into 3 equal pieces
1cuphoney
5tablespoonssoy sauce
1/4cupcider vinegar
1/4cupDijon mustard
4scallionswhite parts minced, green parts sliced thin
4garlic clovescrushed
Kosher salt and pepper
1/4teaspooncayenne peppercan bump this up, if you like more heat
Instructions
Prepare the ribs:
Divide ribs between two 1-gallon zipper-lock bags.
Make the marinade (24 hours in advance)
Whisk honey, soy sauce, vinegar, mustard, scallion whites, garlic, 1 teaspoon salt, 1 teaspoon pepper, and cayenne together in bowl.
Divide marinade between bags, seal, and turn to coat ribs evenly with marinade. Refrigerate for at least 1 hour or up to 24 hours, turning bags occasionally.
Roast the ribs:
Adjust oven rack to middle position and heat oven to 325 degrees.
Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Add enough warm tap water to cover entire bottom of sheet (about 2 cups).
Transfer ribs, meaty side up, to prepared wire rack; reserve marinade in refrigerator. Tent ribs loosely with foil and bake for 1¼ hours.
Uncover ribs and continue cooking until just tender, about 1 hour longer.
Bring reserved marinade to boil in Dutch oven over medium-high heat and cook until thickened to glaze consistency, about 5 minutes.
Brush ribs with 1/3 cup glaze, return to oven, and continue to cook until glaze begins to bubble and ribs are brown, 15 to 30 minutes.
Transfer ribs to cutting board (leave hot water and sheet in oven to cool), tent loosely with foil, and let rest for 10 minutes.
Cut ribs between bones, add to Dutch oven, and toss to coat with remaining glaze. Transfer to platter and sprinkle with scallion greens and ½ teaspoon salt. Serve.
Notes
The sauce isn't very spicy. Next time, I'll add some Sweet Chili Sauce and red pepper flakes, for extra "zip".Recipe source: Cook's Country Magazine Feb/Mar 2013