HONEY ROASTED RIBS adapted from Cook’s Country
Cut the racks into thirds to allow them to fit into the plastic bags while they marinate. The used marinade is then boiled and transformed into a glaze for the ribs.
This recipe turns the humble into the extraordinary and perfectly tender, meaty, crusty, sticky, honey glazed, finger licking great ribs that leaves your family reaching for more ribs until the plate is empty so be sure and make plenty.
5 – 6 pounds baby back ribs (2 racks, 2 1/2- to 3-pounds each), trimmed, membranes removed, each rack cut into 3 equal pieces
1 1/4 cup QUALITY honey
5 tablespoons Bragg’s Liquid Aminos
¼ cup apple cider vinegar
¼ cup Dijon mustard, optional
1 bunch green onions, white parts minced, green parts sliced thin
4 garlic cloves, FINELY crushed
FRESH ground sea salt and black pepper
¼ teaspoon cayenne pepper
- Divide ribs between two 1-gallon zipper-lock bags.
- Whisk honey, liquid aminos, vinegar, mustard (if using), scallion whites, garlic, salt, 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.
- 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). The water gives off extra steam keeping the ribs extra moist and prevents the drippings from burning.
- 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 large 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 15-30 minutes until glaze begins to bubble and ribs are brown.
- 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.