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.
Adapted from foodiewife-kitchen.blogspot.com
(2½- to 3-pound) racks baby back ribs, trimmed, membranes removed, each rack cut into 3 equal pieces
tablespoons soy sauce
cup cider vinegar
cup Dijon mustard
scallions, white parts minced, green parts sliced thin
garlic cloves, crushed
Kosher salt and pepper
teaspoon cayenne pepper (can bump this up, if you like more heat)
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.