Honey Garlic Ribs

Biting into a tender, juicy baby back rib is inherently comforting and indulgent. Savory, sweet, unctuous pork ribs are the perfect combination of meaty and succulent. This recipe comes together with only seven ingredients and slow-cooks in the oven till the meat is almost ready to fall off the bone. The resulting honey garlic ribs are the ultimate finger food, elevating any event where you serve them.

There are several types of pork ribs to choose from. This honey garlic ribs recipe calls for tender baby back ribs. Due to their smaller size, baby backs are perfect when served either as an entree or cut into single servings as an appetizer. Despite the name, baby backs do not come from the backs of baby pigs. They’re called baby backs because they’re smaller ribs, taken from the upper back rib cage near the spine. Baby backs contain more meat and less fat than other rib cuts, making them extremely popular. This honey and garlic ribs recipe is the perfect way to showcase the delicious flavors of these delectable ribs.

Ingredients for Honey Garlic Ribs

• Ribs: You’ll start with two racks of pork baby back ribs with the membrane removed.
• Brown sugar: Molasses and white sugar are the two ingredients in brown sugar. Molasses gives the sugar a deeper, more complex, caramel-like flavor. The amount of molasses determines the shade of brown sugar.
• Cornstarch: A common thickener used to make sauces and glazes, cornstarch establishes the consistency of the honey garlic sauce for the ribs in this recipe.
• Garlic powder: Dehydrated and powdered garlic adds a concentrated flavor that spotlights this recipe’s namesake.
• Ginger: With a concentrated warm and spicy flavor from dried and ground ginger root, ground ginger adds a slightly sweet and mild heat to the honey and garlic ribs.
• Honey: Sweet and sticky, honey is the base ingredient for this honey garlic sauce for ribs. The sweet honey is a delicious complement to the natural saltiness of the pork.
• Soy sauce: The not-so-secret ingredient in many barbecue sauce recipes, soy sauce adds the perfect combination of salty, rich umami flavor that brings balance to the sweet honey and fatty meat.

Directions

Step 1: Braise the ribs

Suzan Najjar for Taste Recipes

Preheat the oven to 350°F. Place the ribs into a roasting pan, bone side down, then pour 1 cup of water over them. Cover the pan tightly with aluminum foil, and bake the ribs for 1 hour and 30 minutes.

Step 2: Make the sauce

Suzan Najjar for Taste Recipes

In a small bowl, combine the brown sugar, cornstarch, garlic powder and ground ginger, and stir until well mixed. Stir in the honey, soy sauce and remaining 1 cup water until smooth.

Step 3: Baste the ribs and bake

Suzan Najjar for Taste Recipes

Remove the ribs from the oven and drain the fat and liquid. Pour or brush the sauce onto the ribs, coating them thoroughly while reserving some sauce for continued basting. Bake the ribs, uncovered, for 45 minutes or until the meat is tender, basting occasionally with the remaining sauce.

Step 4: Finish the ribs

Suzan Najjar for Taste Recipes

Remove the pan from the oven and let the ribs rest for 10 minutes to retain their juices. Slice between the bones to create individual pieces and serve.

Suzan Najjar for Taste Recipes

Honey Garlic Rib Variations

• Make them Asian style: This honey garlic ribs recipe already hints at Asian flavors with the use of soy sauce and ginger. Push this profile further by adding some sesame oil, rice vinegar and hoisin to the sauce ingredients. Sprinkle the ribs with sesame seeds before serving.
• Give them some smoke: Give these honey and garlic ribs an added smoky flavor by placing them on the smoker or on a grill over indirect heat with apple or pear wood chips. Smoke the ribs for an hour before removing them to a roasting pan and following the recipe accordingly.
• Add a little tang: Give the sauce some tang by mixing in 1/2 cup ketchup, 1 tablespoon yellow mustard and 1 teaspoon apple cider vinegar.

How to Store Honey Garlic Ribs

If you’re lucky enough to have any, store the leftovers in an airtight container in the refrigerator for three to four days.

Can you freeze honey and garlic ribs?

You bet you can! You can freeze leftovers by wrapping them in foil and placing them in a freezer-safe zip-top bag, then storing them in the freezer for up to a year. When you’re ready to eat the leftovers, allow them to thaw in the refrigerator overnight and heat them in the oven until they reach an internal temperature of 140°.

Honey Garlic Rib Tips

Suzan Najjar for Taste Recipes

Can I cook these at a lower temperature?

You absolutely can. Cooking the ribs at a lower temperature will allow the fat and connective tissues to slowly break down into gelatin for an amazingly tender and juicy final product. For a low and slow cook, set the oven temperature to 275° and cook the ribs for about three hours or until they’re tender.

What is the membrane, and do I have to remove it?

Rib racks all contain a membrane, unless you’ve asked your butcher to remove it beforehand. The membrane, also known as silverskin, is a tough layer of connective tissue covering the ribs’ bones. This is found on baby backs, spare ribs, country style and even beef ribs. While it’s not absolutely necessary to remove the membrane, there are benefits to doing so. Since the membrane is made from connective tissue, leaving it in place can lead to a chewier rib. The membrane also acts as a barrier, preventing sauce and seasoning from being absorbed into the meat.

To remove the membrane, turn the ribs so the bones are facing up and locate the edge of the membrane on the smaller side of the rack. Gently insert a butter knife between the membrane and a rib bone until the membrane peels back far enough to grab it with your fingers. Using a paper towel for a better grip, firmly and slowly peel the membrane off the rib rack. It should come off in one smooth motion.

Can I sear the ribs before I bake them?

You can. While searing is optional, it can enhance the overall flavor of the ribs by caramelizing the meat’s surface through a process known as the Maillard reaction. This caramelization adds a deeper and richer flavor and helps retain moisture within the meat. So go ahead and sear the ribs before placing them into the roasting pan and following the recipe accordingly.