SPICY HONEY-MUSTARD GLAZED PORK RIBS
These sumptuous, habit-forming ribs can be mild, to very spicy depending on your taste. My husband and I like things HOT, and the honey, mustard, onion and spices blended together will have you beggin' for more! The ribs have a beautiful presentation and will be well-enjoyed at intimate dinners, as well as backyard barbeques.
Provided by Angela Russell
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat and lightly oil grate.
- Heat oil in a saucepan over medium heat. Saute minced onion for about 5 minutes, or until caramelized. Stir in honey, mustard, and vinegar. Season with crushed red pepper, Cajun seasoning, salt, and black pepper. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat, and set aside.
- Generously sprinkle ribs with salt and pepper on both sides. Place ribs on grill rack, cover, and open vents halfway. Cook for 35 minutes. Turn ribs once, making sure they are not being over-cooked. Brush tops of ribs with sauce, and cook covered for 5 to 10 minutes Turn ribs over, cover, and cook for another 5 to 10 minutes. Remove ribs from grill. Heat remaining sauce, and serve as a dipping or mopping sauce.
Nutrition Facts : Calories 644.4 calories, Carbohydrate 62.4 g, Cholesterol 117.2 mg, Fat 33.6 g, Fiber 1.6 g, Protein 25 g, SaturatedFat 11.6 g, Sodium 1060 mg, Sugar 53.1 g
CROCKPOT PORK RIBS WITH HONEY BALSAMIC GLAZE
These slow cooker Honey Balsamic Ribs are fall-off-the-bone delicious! The slow cooker makes them incredibly tender and moist, and the honey balsamic glaze just doesn't need an explanation. Does it?? They are SO easy to make!
Provided by Karen
Categories Main Course
Time 6h10m
Number Of Ingredients 11
Steps:
- In a 6-quart or larger slow cooker that has not been turned on, add the ribs. Cut and layer as necessary to get them to fit.
- In a small bowl, combine the lemon juice, salt, mustard, garlic, onion powder, thyme, and black pepper.
- Use your hands to rub the mixture into the ribs, top and bottom and all over.
- Place the lid on the turned off crockpot and let the ribs sit at room temperature for 30 minutes.
- After 30 minutes, add 1/4 cup water to the bottom of the slow cooker. Try not to wash the rub off of the ribs, add the water near the edge.
- Turn the crock pot on and turn the heat to low. Cook for 5-6 hours. The meat should be tender and shred easily with a fork.
- Line a large rimmed baking sheet with aluminum foil or parchment paper. Transfer the ribs to the baking sheet.
- Make the glaze: Pour 1 and 1/4 cups of the cooking juices from the crock pot into a small saucepan and set over medium high heat. Add the balsamic vinegar and honey. Bring to a boil, then reduce to a simmer. Let simmer and bubble actively for 6-8 minutes, until the glaze has thickened and looks syrupy. It should coat the back of a spoon.
- Preheat your broiler to high heat and move the oven rack to the top, so that it's just a few inches away from the heat source.
- Brush some of the glaze over the ribs. Broil in the oven for 2-3 minutes. Brush the ribs again with the glaze, rotate the pan, and return to the broiler. Broil for another 2-3 minutes. Don't walk away! Set a timer! Can you imagine burning your ribs at this point after waiting this long??? All the tears.
- Serve ribs hot with the extra glaze!
- I served these with My Favorite Coleslaw and Literally the Best Mac and Cheese I've Ever Had. Soooo good.
Nutrition Facts : ServingSize 1 g, Calories 490 kcal, Fat 36 g, SaturatedFat 11 g, Cholesterol 121 mg, Sodium 1304 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 14 g, Protein 24 g, TransFat 1 g, UnsaturatedFat 19 g
CHIPOTLE AND HONEY GLAZED RIBS
If you've got some pork baby back ribs, we've got a recipe you simply must try! Get out the honey and BBQ sauce and let's get started.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Place half the ribs in single layer on large sheet of heavy-duty foil. Mix mustard, pepper and honey; rub half evenly onto both sides of ribs. Bring up foil sides. Double fold top and both ends to seal packet. Repeat to make second packet. Place packets on baking sheet and bake 2 hours or until ribs are done.
- Heat grill to medium-high heat. Remove ribs from foil; discard foil. Brush ribs with barbecue sauce; grill 2 to 3 min. on each side or until lightly charred, turning occasionally. Serve with lime halves.
Nutrition Facts : Calories 410, Fat 24 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 270 mg, Carbohydrate 21 g, Fiber 0 g, Sugar 18 g, Protein 26 g
BAKED HONEY GLAZED PORK RIBS
Baked Honey Glazed Pork Ribs - This easy recipe includes instructions for both the oven and grill. Enjoy a BBQ favorite any time of the year! Sticky, sweet & savory, caramelized, smoky goodness in every bite. Say hello to your new go-to ribs recipe!
Provided by Joanna Cismaru
Categories Dinner
Time 1h35m
Number Of Ingredients 13
Steps:
- Prep the ribs: Remove the membrane or silverskin from the bottom side of the ribs. Flip over the rib rack so you are looking at the bottom side (the side without the meat.) Go to one end of the rib rack, using a knife slide it under the silverskin and pull. It should peel right off in one swipe. Set aside.
- Glaze: Preheat oven to 375 F degrees. Mix all of the glaze ingredients together in a large bowl. Place the ribs on a large roaster fitted with a rack and then brush the glaze all over the pork ribs thoroughly on both sides. If there's any of the glaze left over, just pour it over the ribs.
- Cook: Add 1/2 inch of water to the bottom of the roasting pan and transfer the roasting pan to the oven. Bake in the oven for about 1 hour and a half. Every 20 minutes or so, baste the ribs with the drippings from the pan. If the ribs start to brown too much, cover them with foil and finish cooking them.
- Serve: Let the ribs rest for 5 to 10 minutes before serving.
Nutrition Facts : ServingSize 1 serving, Calories 629 kcal, Carbohydrate 10 g, Protein 28 g, Fat 53 g, SaturatedFat 15 g, Cholesterol 140 mg, Sodium 985 mg, Fiber 1 g, Sugar 7 g
SLOW-ROASTED HONEY GLAZED PORK RECIPE BY TASTY
Here's what you need: soy sauce, granulated sugar, garlic, scallions, boneless, skin-on pork shoulder, asparagus, yukon potatoes, olive oil, kosher salt, freshly ground black pepper, dark brown sugar, honey
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine 1 cup (240 ml) of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.
- Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.
- Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
- Preheat the oven to 275ºF (140°C).
- On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet.
- Bake 1 to 1 ½ hours, depending on the weight of the pork.
- Raise the heat of the oven to 500ºF (260ºC).
- In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
- Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top.
- Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.
- Remove the vegetables and pork from the tray, making sure to save all the juices.
- Slice the pork into ½-inch (2 ½ cm) slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork.
- Enjoy!
Nutrition Facts : Calories 1057 calories, Carbohydrate 133 grams, Fat 36 grams, Fiber 4 grams, Protein 54 grams, Sugar 89 grams
STICKY GLAZED RIBS
Treat your guests to these gloriously sticky ribs for a finger-licking lunch
Provided by James Martin
Categories Dinner, Main course
Time 1h35m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oven to 160C/140C fan/ gas 3. Place the ribs in a large bowl, then toss with the spice mix so they're covered all over. Place a wire rack in a roasting pan and arrange the ribs in a layer, then cook for 1 hour, until browned and tender.
- Meanwhile, to make the glaze, place the ketchups, soy sauce, honey, teriyaki and whiskey, if using, into a pan, stir well and bring the mixture to a simmer. Simmer for 5 mins until thickened and sticky, then remove from the heat.
- When the ribs are done, remove from the oven and increase the heat to 200C/180C fan/ gas 6. Using a pair of tongs, dip each rib in the glaze, then return to the rack. Place back in the oven and cook for 10 mins. Remove from oven, dip into the glaze again, then return to the oven for another 10-12 mins until sticky. Serve hot with the autumn slaw (see below), chips if you want, and a big pile of napkins.
Nutrition Facts : Calories 604 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 30 grams sugar, Protein 48 grams protein, Sodium 4.43 milligram of sodium
HONEY-GARLIC PORK RIBS
This is a great recipe I discovered recently. I make it often because we really enjoy it...hope you do, too!
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut ribs into serving-size pieces; place in a large resealable plastic bag. Combine remaining ingredients; pour half the marinade over the ribs. Seal bag and turn to coat; refrigerate for several hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain and discard marinade from ribs. Place ribs on a rack in a greased shallow baking pan. Cover and bake at 350° for 1 hour. Drain. Pour reserved marinade over ribs. Bake, uncovered, for 30-45 minutes or until meat is tender, brushing occasionally with pan juices.
Nutrition Facts : Calories 604 calories, Fat 32g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 451mg sodium, Carbohydrate 47g carbohydrate (46g sugars, Fiber 0 fiber), Protein 32g protein.
HONEY GARLIC RIBS
Easy to make, these ribs are delicious served either hot or at room temperature. So this is a great recipe for a casual dinner party that you can make ahead. The sauce is great served over rice.
Provided by Laurie Thompson
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
- Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
- Bake for 1 hour, turning every 20 minutes.
Nutrition Facts : Calories 477.1 calories, Carbohydrate 21.7 g, Cholesterol 120.1 mg, Fat 30.1 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 11 g, Sodium 929 mg, Sugar 20.8 g
HONEY GLAZED PORK SPARERIBS
These pork ribs are sweet and crispy and a little spicy - so made in a pressure cooker or slow crock pot will work. These ribs require slow cooking- to tenderize them, before grilling.Then cook under the broiler to get that crispy- sticky glaze. My Uncle Snooks always liked them like this..his brother, Uncle John always made a...
Provided by Pat Duran
Categories Ribs
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. In a blender, combine the hoisin sauce with the soy sauce, molasses, ginger, garlic and 1/2 cup of the honey and puree until smooth. Add the Chinese chile-garlic sauce and pulse to combine. Sometimes I like to add 2 Tablespoons of sesame seed oil too.
- 2. Cut the ribs into 3 rib sections and transfer to a pressure cooker. Add the hoisin puree and let stand, turning the ribs occasionally, for 45 minutes.
- 3. Add 1/4 cup of water to the cooker. Cover and cook at high pressure for 20 minutes. Line a rimmed baking sheet with foil. Run cold water over the pressure cooker to release the pressure. Transfer the ribs to the prepared baking pan, meaty side up. Boil the cooking juices until reduced to 2 cups, about 5 minutes. Transfer the hoisin pan sauce to a bowl.
- 4. Preheat the broiler and position a rack 8-inches from the heat. Brush the ribs all over with the remaining 1/4 cup of honey and broil, turning once, until the ribs are glazed and browned, about 5 minutes. Transfer the rib sections to a cutting board and slice then into individual ribs. Serve them with the hoisin pan sauce. Enjoy!
ROASTED HONEY-GLAZED SPARERIBS
Mmmm! From Gourmet magazine. Be sure to line your roasting pan with foil to help in the clean up. These need to marinate for 24 hours, so plan ahead.
Provided by lazyme
Categories < 4 Hours
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Make marinade:.
- With flat side of a large knife smash garlic.
- In a small saucepan heat brown sugar, honey, and vinegar over moderate heat, stirring, until sugar is dissolved.
- Remove pan from heat and stir in garlic and remaining marinade ingredients until combined well.
- Cool marinade to room temperature.
- Fold up spareribs and fit into two 1-gallon heavy-duty sealable plastic bags.
- Divide marinade between bags and seal bags, pressing out excess air.
- Marinate ribs in bags in a large roasting pan, chilled, turning them once, for 1 day.
- Preheat oven to 350°F.
- Open bags and, holding ribs in bags, pour marinade into a saucepan.
- Discard garlic.
- Simmer marinade until reduced to about 1 cup.
- Pour 1 cup marinade into a bowl and reserve as sauce for serving with ribs (remainder will be used for basting ribs).
- Arrange ribs, overlapping slightly, in 2 large roasting pans and roast in upper and lower thirds of oven 30 minutes.
- With tongs turn ribs over so they will brown evenly.
- Roast ribs 30 minutes more and with tongs turn them over.
- Switch position of pans in oven and baste ribs with some of remaining marinade in saucepan.
- Roast ribs 30 minutes and with tongs turn them over.
- Brush ribs with remaining marinade in saucepan and roast 30 minutes more, or until meat is very tender.
- Ribs may be made 30 minutes ahead and kept, tightly covered with foil, at room temperature.
- Transfer ribs to a cutting board and cut apart between bones.
- Serve ribs with reserved sauce.
Nutrition Facts : Calories 286.7, Sodium 1413.5, Carbohydrate 75.9, Fiber 0.2, Sugar 73.8, Protein 0.3
SPICY HONEY-GLAZED BABY PORK RIBS (WOLFGANG PUCK)
I remember eating at Spago in the early 1980s when I was in law school in LA (this was a treat) and I was in my 20s loving every minute of it. Faye Dunaway was waiting in line in front of me to use the ladies room! Anything "Wolfgang Puck" reminds me of that! By the way, I have no memory of what I ate! This recipe requires overnight marination.
Provided by Oolala
Categories Asian
Time 14h
Yield 30 ribs, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, mix together the ingredients except for the ribs. Place the ribs in a container large enough to hold them, one slab on top of another, and pour the marinade over the meat. Cover and let it marinate in the refrigerator overnight.
- Preheat the oven to 300°F and pour half the marinade in a baking pan. Add the ribs and bake turning frequently for the next 2 hours or until the meat is tender.
- Under a preheated broiler or on a wood fired grill, glaze ribs for 3-4 minutes per side. Watch carefully to avoid burning.
- Remove ribs and cut each side into individual pieces. Arrange overlapping on plates or on a platter and spoon the warm marinade over the meat.
Nutrition Facts : Calories 1488.7, Fat 106.7, SaturatedFat 34.2, Cholesterol 312.8, Sodium 4201.6, Carbohydrate 26, Fiber 0.8, Sugar 18.6, Protein 87.8
GLAZED COUNTRY PORK RIBS
I'm the designated camp cook when my buddies and I go hunting and fishing. I started with a basic recipe, then modified it to suit my tastes. The ribs are melt-in-your-mouth tender and coated with a mild sweet sauce.-John Brink, Harrison, South Dakota
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place ribs on a rack in a foil-line shallow roasting pan; sprinkle with 3/4 teaspoon salt and 1/8 teaspoon pepper. Bake, uncovered, at 400° for 30 minutes. Turn ribs. Reduce temperature to 350°; bake 30 minutes longer., Meanwhile, in a saucepan, combine the orange juice, lemon juice, brown sugar, garlic powder, lemon zest, ginger, cloves, bay leaf and remaining salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Discard bay leaf., Remove ribs from rack; drain drippings. Return ribs to pan; brush with sauce. Bake, uncovered, for 45-60 minutes or until tender, turning and basting often.
Nutrition Facts :
BAKED HONEY-GLAZED PORK CHOPS
Enjoy these salty and sweet easy baked pork chops glazed with honey - an easy and delicious meal option.
Provided by Jas
Categories Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- In a large skillet, heat 2 tablespoons of oil on medium-high heat. Sear 4 pork chops in batches for about 3 minutes on each side or until golden brown in color.
- Meanwhile, in a small bowl, mix 1 tablespoon oil, 3 tablespoons honey, 1/4 cup soy sauce, 1 teaspoon Worcestershire sauce, 1/4 teaspoon ground ginger, 1/8 teaspoon black pepper, 1/2 teaspoon garlic salt, 1/4 cup water, and one small chopped onion. Pour over the cutlets in the skillet, or transfer them to a baking dish.
- Bake 30-45 minutes until golden brown or an internal temperature of 165 degrees Fahrenheit, turning them once or twice. If your chops are really thin, reduce the baking time.
Nutrition Facts : Calories 368 kcal, Carbohydrate 17 g, Protein 31 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 90 mg, Sodium 1182 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
SESAME TERIYAKI/HONEY GLAZED PORK RIBS
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Pat olive oil and dry rub over the ribs making sure all the ribs are covered completely in the rub and let sit overnight, refrigerated, in a non-reactive container.
- Combine the sesame teriyaki marinade and honey, mix well and using hands completely cover the ribs with mixture. Let stand for at least 1 hour.
- Light gas grill and set on a low to medium flame, placing soaked hickory wood chips wrapped in foil over the flames. Slow roast the ribs turning occasionally for about 1 hour.
- Remove when done and serve.
HONEY GLAZED PORK RIBS
Steps:
- Preheat the closed grill or smoker to 275 degrees F (135 degrees C). Then add a chunk of apple wood.
Nutrition Facts : Calories 503 kcal, Carbohydrate 115 g, Protein 5 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 16 mg, Sodium 1027 mg, Fiber 3 g, Sugar 104 g, UnsaturatedFat 3 g, ServingSize 1 serving
BAKED HONEY GARLIC SPARERIBS
Steps:
- Gather the ingredients.
- Preheat the oven to 325 F / 165 C / Gas Mark 3 and line a large baking pan or roasting pan with foil.
- If it hasn't already been done, the silverskin (aka membrane) needs to be removed from the bone side of the racks of ribs. To do this, ease a butter knife or narrow metal spatula under the skin at one end.
- Then grasp the loosened skin with a paper towel or cloth towel (the towel will keep your hand from slipping) and pull the skin. It should peel off in one sheet. (If not, use the knife to loosen the opposite end of the membrane and try pulling again.)
- Cut the ribs into 1-rib pieces or serving size portions.
- Season the spareribs with salt, pepper, and garlic powder.
- Arrange the ribs in the prepared baking pan.
- Cover the pan tightly with foil and bake in the preheated oven for 1 hour, or until tender.
- Drain off all of the excess fat and liquids.
- In a small saucepan, combine the honey, vinegar, soy sauce, and garlic. Bring to a boil.
- Reduce the heat to low and simmer for about 5 minutes.
- Increase the oven temperature to 350 F / 180 C / Gas Mark 4. Drizzle or brush the honey and garlic sauce mixture over the spareribs.
- Continue baking uncovered for 30 minutes, basting frequently. Serve and enjoy.
Nutrition Facts : Calories 1781 kcal, Carbohydrate 37 g, Cholesterol 476 mg, Fiber 0 g, Protein 96 g, SaturatedFat 42 g, Sodium 1370 mg, Sugar 35 g, Fat 140 g, ServingSize 4 servings, UnsaturatedFat 0 g
HONEY-MUSTARD GLAZED RIBS IN OVEN AND BROILER
Steps:
- Combine the vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature.
- Preheat the oven to 500 degrees F.
- Brush the pork racks on both sides with canola oil and season with salt and pepper, to taste.
- In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours.
- Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve.
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SESAME TERIYAKI/HONEY GLAZED PORK RIBS : RECIPES : COOKING ...
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OVEN-BAKED HONEY-GLAZED PORK RIBS RECIPE - MANUKA HONEY USA
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OVEN BAKED RIBS WITH HONEY-SRIRACHA GLAZE - RECIPE - CHILI ...
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5/5 (2)Total Time 2 hrs 10 minsCategory Main CourseCalories 810 per serving
- Remove the membrane underneath by pulling it loose with a kitchen knife. Grip it with your fingers and pull it away from the ribs. Use a paper towel to grip it if it is too slippery.
HONEY-GLAZED SPARERIBS RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
4/5 Total Time 1 hr 30 minsServings 4
- In a blender, combine the hoisin sauce with the soy sauce, molasses, ginger, garlic and 1/2 cup of the honey and puree until smooth. Add the sambal oelek and pulse to combine.
- Cut the spareribs into 3-rib sections and transfer to a pressure cooker. Add the hoisin puree and let stand, turning the ribs occasionally, for 45 minutes.
- Line a rimmed baking sheet with foil. Run cold water over the pressure cooker to release the pressure. Transfer the ribs to the prepared baking sheet, meaty side up. Boil the cooking juices until reduced to 2 cups, about 5 minutes. Transfer the hoisin pan sauce to a bowl.
EASY SOY HONEY GLAZED PORK RIBS RECIPE - COOKING LSL
From cookinglsl.com
Ratings 3Category MainCuisine AmericanTotal Time 1 hr 55 mins
- Combine all ingredients for the marinade in a sauce pan and cook over medium heat for 7-10 minutes, until thickened and sticky. Mixture should reduce its volume in half.
- Preheat oven to 350F. Remove ribs from the packaging.In a small bowl, combine all ingredients for the marinade. Brush over both sides of the ribs. Let marinade for 10 min.
- Wrap in aluminum foil and place on a baking sheet. Bake for 1 hour and 30 minutes. Take out of the oven and remove foil. Brush with glaze.
- Place a wire rack over the baking sheet and place ribs over it. Bake uncovered for 10-15 minutes, until dried out and a little sticky.Cut into pieces and serve garnished with lime juice and cilantro.
ROASTED PORK RIBS WITH HONEY GLAZE RECIPE - ALL THAT'S JAS
From all-thats-jas.com
5/5 (1)Total Time 2 hrs 10 minsCategory Main CourseCalories 631 per serving
- Add the ribs and rub the glaze all over them thoroughly. Place the ribs in a large roaster and pour with remaining glaze. Tent a piece of aluminum foil over them.
- Place the ribs in the oven, basting with the drippings from the pan every 20 minutes, removing the foil for the last 20 minutes and cooking until fork tender for about 1 ½ to 2 hours.
STICKY OVEN-BAKED PORK SPARE RIBS WITH HONEY GLAZE ...
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5/5 (3)Total Time 1 hr 50 minsCategory Main Course, PartyCalories 1058 per serving
HONEY GLAZED RIBS (蜜汁排骨) - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (9)Total Time 1 hr 45 minsCategory PorkCalories 407 per serving
- Wash the ribs and thoroughly pat them dry with paper towels. Next, marinate the ribs with a mixture of onion powder, garlic powder, 1 tablespoon light soy sauce and 2 tablespoons Shaoxing wine for one hour.
- Next, preheat the oven to 400 degrees, and put the ribs on a baking sheet lined with parchment paper. Bake for 40 to 45 minutes. Turn and flip the ribs every 10 minutes until all sides are golden brown.
- About 10 minutes before the ribs come out of the oven, prepare the sauce. Heat the oil in a wok over medium low heat. Add the rock sugar, and let it melt, taking good care not to burn it. Next, add the water, honey, cider vinegar, and 1 tablespoon of light soy sauce. Turn up the heat slightly to bring the sauce to a low boil, and turn off the heat.
- Once the ribs are done, coat them in the hot (temperature-wise) sauce while the ribs are still hot. Only when the ribs are straight out of the oven will they properly absorb the sauce and get that coveted sheen. Sprinkle with toasted sesame seeds and serve.
HONEY GLAZED RIBS - BEEYOND THE HIVE
From beeyondthehive.com
Estimated Reading Time 3 minsTotal Time 5 hrs
- Cover one side of the ribs with a generous amount of meat rub spice. We use KC Butt Rub and you can't over do it on this part. You can fully cover the ribs with the seasoning! Let it soak in for 30 minutes while you fire up your smoker or grill!
- Coat the other side of your ribs with another generous sprinkle of the meat rub and let it soak in for another 30 minutes.
HONEY-GLAZED BABY BACK RIBS WITH WHISKEY ... - FOOD & WINE
From foodandwine.com
5/5 Total Time 6 hrs 30 minsServings 8
- Arrange the rib racks in a large glass or ceramic baking dish, overlapping them slightly. In a medium bowl, whisk the soy sauce with the whiskey, honey, ginger, white pepper, sesame oil, cinnamon and nutmeg. Pour the marinade over the ribs and turn to coat. Cover and refrigerate for 4 hours.
- In a small bowl, combine the honey with the hot water. In a medium bowl, combine the lime juice with the fish sauce, soy sauce, pepper flakes, cilantro and sugar; stir until the sugar is dissolved.
- Preheat the oven to 300°. Line a large rimmed baking sheet with foil. Arrange the ribs on the baking sheet, meaty side up. Roast for about 2 hours, until tender. Baste the ribs with the honey mixture and roast for another 15 minutes, until browned and glossy. Remove the ribs from the oven and baste again with the honey mixture.
- Preheat a grill. Grill the ribs over moderately high heat, turning once, until lightly charred, about 4 minutes. Transfer the racks to a cutting board and cut into individual ribs. Arrange the ribs on a platter and serve the dipping sauce alongside.
PALEO OVEN BAKED RIBS WITH HONEY GARLIC GLAZE | FOOD FAITH ...
From foodfaithfitness.com
5/5 (6)Category Dinner, Main CourseCuisine AsianTotal Time 3 hrs 15 mins
- Place the rack of ribs on a large piece of tinfoil and rub with the Chinese 5 spice (about 2 tsps per each side of the ribs) and salt and pepper. Wrap tightly in the foil and refrigerate overnight.
- The next day, heat your oven to 250 degrees and line a roasting panwith tinfoil. Place a large cooling rack in the center.
- Place the ribs, bone-side up, into the roasting pan and cover the pan tightly with tinfoil. Roast until the ribs are tender and fall off the bone, about 2 1/2 - 3 1/2 hours. Mine were perfect at 3 hours.
- While the ribs cook, combine all of the sauce ingredients (not the cilantro or green onion) in a large saucepan and bring to a boil on high heat. The boil the sauce, stirring constantly, until it just begins to reduce, about 5 minutes. Remove from the heat, cover and let come to room temperature.
HONEY SUMAC GLAZED RIBS | OVEN BAKED RIBS WITH A SEASONING ...
From cookingtoentertain.com
Cuisine American, FusionCategory Main Course, Main DishServings 4Total Time 15 hrs 5 mins
- In a seal-able bowl add the rack of ribs and the marinade ingredients. Massage the meat and then cover and put in the fridge overnight (at least 12 hours)
- Pre-heat your oven to 115 Celsius. Take the ribs out of the fridge and place in a high walled baking tray. Add all the dry seasonings and massage them into the flesh. Try to get it everywhere. Place the ribs into the oven for 2 and a half hours. There shouldn't be meat on the underside so no need to flip.
- Right before the two and a half hours are done, make the glaze by combining the three glaze ingredients. Take the ribs out of the oven and brush the glaze over all the meat including the sides. Raise the oven temp to 180 Celsius and pop the ribs back in for another half hour.
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- Slice the ribs into pieces. Combine the next five ingredients (from honey to brown sugar) in a large bowl and stir until honey and sugar are dissolved.
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