Honey-Roasted Ribs
By Jeremy SauerPublished on April 30, 2013
Time
3½ hours, plus 1 hour marinating
Yield
Serves 4
Ingredients
5 - 6 pounds baby back ribs (2 racks, 2 ½- to 3-pounds each), trimmed, membranes removed, each rack cut into 3 equal pieces1 cup honey 5 tablespoons soy sauce ¼ cup cider vinegar ¼ cup Dijon mustard 4 scallions, white parts minced, green parts sliced thin4 garlic cloves, crushed1.5 teaspoons Kosher salt 1 teaspoon black pepper ¼ teaspoon cayenne pepper
Before You Begin
Cutting the racks into thirds allows them to fit into the plastic bags to marinate. The used marinade is boiled and transformed into a glaze for the ribs.
Instructions
- Divide ribs between two 1-gallon zipper-lock bags. Whisk honey, soy sauce, vinegar, mustard, scallion whites, garlic, 1 teaspoon salt, 1 teaspoon pepper, and cayenne together in bowl. Divide marinade between bags, seal, and turn to coat ribs evenly with marinade. Refrigerate for at least 1 hour or up to 24 hours, turning bags occasionally.
- Adjust oven rack to middle position and heat oven to 325 degrees. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Add enough warm tap water to cover entire bottom of sheet (about 2 cups). Transfer ribs, meaty side up, to prepared wire rack; reserve marinade in refrigerator. Tent ribs loosely with foil and bake for 1¼ hours. Uncover ribs and continue cooking until just tender, about 1 hour longer.
- Bring reserved marinade to boil in Dutch oven over medium-high heat and cook until thickened to glaze consistency, about 5 minutes. Brush ribs with 1/3 cup glaze, return to oven, and continue to cook until glaze begins to bubble and ribs are brown, 15 to 30 minutes. Transfer ribs to cutting board (leave hot water and sheet in oven to cool), tent loosely with foil, and let rest for 10 minutes.
- Cut ribs between bones, add to Dutch oven, and toss to coat with remaining glaze. Transfer to platter and sprinkle with scallion greens and ½ teaspoon salt. Serve.
Time
3½ hours, plus 1 hour marinatingYield
Serves 4Ingredients
5 - 6 pounds baby back ribs (2 racks, 2 ½- to 3-pounds each), trimmed, membranes removed, each rack cut into 3 equal pieces
1 cup honey
5 tablespoons soy sauce
¼ cup cider vinegar
¼ cup Dijon mustard
4 scallions, white parts minced, green parts sliced thin
4 garlic cloves, crushed
1.5 teaspoons Kosher salt
1 teaspoon black pepper
¼ teaspoon cayenne pepper
Test Kitchen Techniques
Ingredients
5 - 6 pounds baby back ribs (2 racks, 2 ½- to 3-pounds each), trimmed, membranes removed, each rack cut into 3 equal pieces
1 cup honey
5 tablespoons soy sauce
¼ cup cider vinegar
¼ cup Dijon mustard
4 scallions, white parts minced, green parts sliced thin
4 garlic cloves, crushed
1.5 teaspoons Kosher salt
1 teaspoon black pepper
¼ teaspoon cayenne pepper
Test Kitchen Techniques
Ingredients
5 - 6 pounds baby back ribs (2 racks, 2 ½- to 3-pounds each), trimmed, membranes removed, each rack cut into 3 equal pieces
1 cup honey
5 tablespoons soy sauce
¼ cup cider vinegar
¼ cup Dijon mustard
4 scallions, white parts minced, green parts sliced thin
4 garlic cloves, crushed
1.5 teaspoons Kosher salt
1 teaspoon black pepper
¼ teaspoon cayenne pepper
Test Kitchen Techniques
Why This Recipe Works
To get ribs from the oven that actually have flavor, we found that marinating was key. Plenty of honey goes into our marinade, along with soy sauce, vinegar, mustard, and a pinch of cayenne to balance out the sweetness. After an hour of soaking up flavor, the ribs go into the oven covered, where they steam to tenderness. We boil down the leftover marinade to make a tangy-sweet glaze that we brush on the ribs during the last half-hour of cooking. After the ribs are sliced, a final toss in even more glaze gives us a thick, perfectly lacquered coating.
Before You Begin
Cutting the racks into thirds allows them to fit into the plastic bags to marinate. The used marinade is boiled and transformed into a glaze for the ribs.
Instructions
- Divide ribs between two 1-gallon zipper-lock bags. Whisk honey, soy sauce, vinegar, mustard, scallion whites, garlic, 1 teaspoon salt, 1 teaspoon pepper, and cayenne together in bowl. Divide marinade between bags, seal, and turn to coat ribs evenly with marinade. Refrigerate for at least 1 hour or up to 24 hours, turning bags occasionally.
- Adjust oven rack to middle position and heat oven to 325 degrees. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Add enough warm tap water to cover entire bottom of sheet (about 2 cups). Transfer ribs, meaty side up, to prepared wire rack; reserve marinade in refrigerator. Tent ribs loosely with foil and bake for 1¼ hours. Uncover ribs and continue cooking until just tender, about 1 hour longer.
- Bring reserved marinade to boil in Dutch oven over medium-high heat and cook until thickened to glaze consistency, about 5 minutes. Brush ribs with 1/3 cup glaze, return to oven, and continue to cook until glaze begins to bubble and ribs are brown, 15 to 30 minutes. Transfer ribs to cutting board (leave hot water and sheet in oven to cool), tent loosely with foil, and let rest for 10 minutes.
- Cut ribs between bones, add to Dutch oven, and toss to coat with remaining glaze. Transfer to platter and sprinkle with scallion greens and ½ teaspoon salt. Serve.
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