Description
Succulent honey garlic ribs melt with irresistible flavor, blending sweet and savory notes from classic American barbecue traditions. Slow-cooked ribs promise tender, juicy bites that will satisfy your craving for comfort cuisine.
Ingredients
Scale
Meat:
- 4 pounds (1.8 kg) pork ribs
Sauce Ingredients:
- 1/2 cup (170 grams) honey
- 1/4 cup (60 ml) soy sauce
- 1/4 cup (50 grams) brown sugar
- 1/4 cup (60 ml) ketchup
- 1/2 cup (120 ml) water
Seasonings and Aromatics:
- 6 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon chili flakes (optional)
- 2 tablespoons (30 ml) olive oil
Instructions
- Unwrap the ribs and meticulously strip away the tough membrane from the back, enhancing meat tenderness. Season generously with salt and freshly ground black pepper.
- Craft a vibrant sauce by whisking honey, soy sauce, brown sugar, ketchup, crushed garlic, grated ginger, black pepper, and optional chili flakes in a mixing bowl until harmoniously blended. Incorporate olive oil for silky consistency.
- Position ribs in a spacious baking dish, ensuring maximum surface coverage. Lavishly drench the meat with prepared sauce, creating an even coating. Pour water into the pan’s base to maintain moisture during slow roasting.
- Hermetically seal the dish with aluminum foil, transforming the oven to 300°F (150°C). Roast for approximately 2.5-3 hours, allowing collagen to break down and meat to become fork-tender, with visible separation from the bone.
- Unveil the foil during the final cooking stage. Activate broiler for 5-10 minutes, watching intently to achieve a caramelized, slightly charred exterior without burning the delicate sauce.
- Allow ribs to rest momentarily after removing from oven. Slice into individual portions, drizzling remaining pan juices for enhanced flavor. Complement with crisp coleslaw, warm cornbread, or roasted seasonal vegetables.
Notes
- Membrane Removal Matters: Carefully peeling off the back membrane helps ribs become incredibly tender and allows seasonings to penetrate deeper into the meat.
- Sauce Flexibility: Adjust honey and soy sauce ratios to create a more tangy or sweeter profile based on personal taste preferences.
- Low and Slow Technique: Cooking ribs at a lower temperature for extended periods ensures maximum tenderness and prevents meat from becoming tough or dry.
- Gluten-Free Adaptation: Substitute regular soy sauce with tamari or coconut aminos to make the recipe suitable for gluten-sensitive individuals.
- Prep Time: 15 minutes
- Cook Time: 2 hours 40 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 430 kcal
- Sugar: 18 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg