Sweet, sticky, tender ribs with the best, most finger licking good honey garlic glaze you can imagine.
Course
Appetizer/Party Food, Barbecue and Grilling
Cuisine
Asian Inspired
Keyword
honey garlic, ribs
Prep Time20minutes
Cook Time8hours
Total Time8hours20minutes
Servings6
AuthorBarry C. Parsons
Ingredients
3-4poundspork ribsback or side ribs
For the dry rub
2tbsppowdered ginger
1tbsponion powder
1tspgarlic powder
1/4 to 1/2tspcayenne pepper
1/2tspblack pepper
1/2tspground nutmeg
1tspground thyme
1 1/2tspkosher salt
For the glaze
2tbspolive oil
3-4clovesminced garlic
1cuphoney
ΒΌcupsoy saucelow sodium soy sauce is best
1tspground black pepper
Instructions
To make the dry rub
Mix together all ingredients well.
To make the glaze
In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.
Add the honey, soy sauce and black pepper.
Simmer very slowly together for about 20 minutes until the sauce reduces and thickens slightly. Remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.
To prepare the ribs
There is a thin membrane called silver skin on the back of all pork ribs that I like to remove first. If left on, it will shrink during cooking and cause the ribs to curl. It also prevents the spice mix from seasoning the underside of the ribs. I push a butter knife between the silver skin and the first bone on the rack of ribs to loosen the skin, then I poke my finger into the slit the knife has made, grasp the silver skin and pull it off all the way down the length of the rack of ribs.
Liberally rub the spice mix all over the surface of the pork ribs on both sides. Cover with plastic wrap and place in the fridge for several hours or as I prefer, overnight. You can of course cook them immediately but you get better flavour penetration into the meat if you do it in advance. They will be delicious either way if you are pressed for time.
Place the ribs, uncovered, on a wire rack over a baking sheet and place in a 225 degree F oven for 8-9 hours depending on the thickness of the ribs. Baby Back Ribs tend to take less time than side ribs for example.
In the last couple of hours or so of cooking time, begin brushing on the glaze and turning the ribs every 30 minutes or so. You can continuously brush on layers of glaze for as long and as often as you like to build up the sticky glaze to your taste.
When a bone from the ribs is easily and cleanly able to be pulled away from the meat, then they are done.