Honey Garlic Ribs Recipe

Gather ‘round, rib lovers, because I’m about to share with you the ultimate in sticky, finger-licking deliciousness: my secret weapon for turning any gathering into an unforgettable feast. Dive into these honey garlic pork ribs that are slow-cooked to perfection and glazed with a sauce so heavenly, you’ll wonder why you haven’t been making these every weekend. Let’s get cooking!

I love creating recipes that harmonize flavor and nutrition, and my Honey Garlic Ribs accomplish that. With tender pork ribs slathered in a rich marinade of honey, soy sauce, and garlic, these ribs serve up the perfect balance of savory and sweet.

I like to use apple cider vinegar in the marinade for a bit of tang, and the scallions and sesame seeds lend a delightful crunch. Altogether, this dish is a delightful, protein-rich bite that’s good enough for any occasion.

Ingredients

• Honey: Adds sweetness, natural energy source, antioxidant-rich.
• Soy Sauce: Salty flavor, umami, adds depth, high sodium content.
• Apple Cider Vinegar: Tangy, acidic, aids in digestion, boosts flavor.
• Garlic: Adds pungency, heart health benefits, anti-inflammatory.
• Ginger: Spicy kick, aids digestion, anti-nausea properties.

Ingredient Quantities

• 2 racks of pork ribs (about 4-5 pounds total)
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup honey
• 1/2 cup soy sauce
• 1/4 cup apple cider vinegar
• 2 tablespoons hoisin sauce
• 6 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon onion powder
• 1 teaspoon chili flakes (optional, for heat)
• 1/4 cup scallions, chopped (for garnish)
• 1 tablespoon sesame seeds (for garnish)

How to Make this

1. Set your oven to 300°F (150°C) to preheat. To ready the ribs, take off the membrane that covers the back of the ribs, and dry them well with paper towels.

2. Generously season the ribs with salt and pepper on both sides.

3. In a big roasting pan or baking dish, warm the olive oil over medium heat. Place the ribs in the pan and brown them for about 3-4 minutes per side. Take the ribs out of the pan and set them aside.

4. In a bowl, combine and mix well: honey, soy sauce, apple cider vinegar, hoisin sauce, minced garlic, minced ginger, onion powder, and chili flakes. This is your sauce.

5. Put the ribs back in the roasting pan. Pour the sauce over the ribs, making sure they are well covered.

6. Tightly cover the roasting pan with foil, and then put it into the oven, which you have already preheated. Let the ribs bake for about
2.5 to 3 hours, waiting until you see that the meat is most tender and it seems to be pulling away from the bones.

7. Take away the foil and turn the oven up to 400°F (200°C). Drench the ribs in the sauce from the pan and cook them for an extra 20-30 minutes, giving them a “baste bath” every 10 minutes between drenchings, and ensuring that no part of the ribs is left unbashed, until they become caramelized and stick to your ribs (literally!).

8. When the ribs are finished, take them out of the oven and allow them to rest for several minutes. Move them to a board for cutting and slice between the bones.

9. Place the ribs on a serving platter and spoon over any leftover sauce from the pan.

10. Before serving, top with chopped scallions and sesame seeds. Enjoy the delectable honey garlic ribs!

Equipment Needed

1. Oven
2. Roasting pan or large baking dish
3. Aluminum foil
4. Medium bowl
5. Knife
6. Cutting board
7. Measuring cups
8. Measuring spoons
9. Tongs
10. Basting brush
11. Paper towels
12. Spoon (for mixing and serving)

FAQ

• Q: Can I use beef ribs instead of pork ribs?A: Yes, you can substitute beef ribs for the pork kind. Just keep in mind that because beef ribs are usually bigger, you’ll need to tweak the cooking times.
• Q: How should I store leftovers?A: Keep leftovers in an airtight container and in the fridge for 3-4 days max. If you want to keep them longer, store them in the freezer for up to 3 months.
• Q: Can I make these ribs in advance?A: Yes, you can soak the ribs in a marinade overnight and then cook them the next day. This helps make them tasty.
• Q: Is there a substitute for apple cider vinegar?A: You can substitute with white vinegar or rice vinegar, although this might affect the flavor a bit.
• Q: What if I don’t have hoisin sauce?Hoisin sauce can be substituted with a combination of soy sauce, peanut butter, and a little bit of sugar or honey.
• Q: How do I know when the ribs are properly cooked?A: The ribs are finished when the meat is tender and easily pulls away from the bone. Insert a meat thermometer into the thickest part of the rib; it should register a minimum of 145°F (63°C).

Honey Garlic Ribs Recipe Substitutions and Variations

Vegetable oil: Use olive oil or canola oil.
Honey: Substitute with maple syrup or agave nectar for a different sweetness profile.
For a gluten-free alternative, use tamari or coconut aminos.
White wine vinegar or rice vinegar: substitutes for apple cider vinegar.
Hoisin sauce. You can use oyster sauce or a mix of soy sauce and a little bit of brown sugar.

Pro Tips

1. Remove Membrane Thoroughly Ensure you completely remove the membrane from the back of the ribs for better flavor penetration and tenderness. Slide a knife under it to loosen, then peel it off with a paper towel for better grip.

2. Marinate Overnight For even more flavor, consider letting the ribs marinate in the sauce overnight in the refrigerator before cooking. This allows the flavors to really soak into the meat.

3. Use a Meat Thermometer To avoid overcooking, use a meat thermometer to check that the ribs have reached an internal temperature of about 195°F (90°C) for optimal tenderness.

4. Foil Wrapping with Extras When you cover the ribs with foil, add a little extra sauce or apple cider vinegar to steam the ribs and keep them moist during cooking.

5. Grill Finish After baking, give the ribs a quick finish on a hot grill for a few minutes to enhance the caramelization and add a smoky flavor, if desired.