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Honey Roasted Ribs

Slow-grilled ribs is the way that my family enjoys best. Sometimes, the weather doesn't allow for it and so it's always good to find a way of preparing ribs in the oven. This recipe comes from Cook's Country Feb/Mar 2013 issue. There are a few things of note about this recipe: 1) Plan on preparing this one day ahead of time, as the ribs are marinated with plenty of honey, soy sauce, cider vinegar and mustard. 2) You'll need a large baking sheet and rack, to roast the ribs above water (as opposed to in it). 3) The ribs are basted, after roasting for about an hour, but total roasting time is about 2 hours 4)You'll need a large, Dutch Oven to boil and reduce the marinade and then to coat the cut ribs with a thick sauce. TASTING NOTES: We liked the ribs, but we would have liked more "zip" to it. I think adding some Chili Sauce to the reduction sauce would have been good or adding red chili flakes.


2 (2½- to 3-pound) racks baby back ribs, 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
Kosher salt and pepper
¼ teaspoon cayenne pepper (can bump this up, if you like more heat)

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Keywords: stir fry, toasted, chip, grilled, twice baked, oven roasted, honey roasted, slow roasted, skillet roasted, fire roasted