Ingredients with Measurements:
- 2 racks of pork ribs (about 4 pounds)
- 1/2 cup honey
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 tablespoons minced garlic
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup water
Special equipment needed:
- Aluminum foil
- Baking sheet
- Grill or oven
Step-by-step instructions:
1. Preheat the oven to 300°F (150°C).
2. Cut the racks of ribs in half and place them on a baking sheet lined with aluminum foil.
3. In a medium bowl, whisk together honey, soy sauce, brown sugar, ketchup, minced garlic, apple cider vinegar, salt, black pepper, and cayenne pepper until well combined.
4. Pour the sauce over the ribs, making sure they are evenly coated.
5. Cover the baking sheet with aluminum foil and bake in the oven for 2 hours.
6. After 2 hours, remove the foil and increase the oven temperature to 350°F (180°C).
7. Brush the ribs with the sauce and bake for another 30 minutes, or until the ribs are browned and caramelized.
8. Remove the ribs from the oven and let them rest for 5 minutes before slicing.
9. In a small saucepan, heat the remaining sauce with 1/4 cup water over medium heat until it thickens.
10. Serve the ribs with the thickened sauce on the side.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
Preheat the oven to 300°F (150°C) and increase the temperature to 350°F (180°C) after 2 hours.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 579
Fat: 36g
Carbohydrates: 38g
Protein: 27g
Sodium: 1,518mg
Sugar: 34g
Substitutions for ingredients:
- You can use pork spare ribs or beef ribs instead of pork ribs.
- Maple syrup or agave nectar can be used instead of honey.
- Worcestershire sauce can be used instead of soy sauce.
- White sugar can be used instead of brown sugar.
- Tomato paste can be used instead of ketchup.
- Red wine vinegar or rice vinegar can be used instead of apple cider vinegar.
Variations:
- Add 1/4 cup of bourbon or whiskey to the sauce for a boozy twist.
- Add 1/4 teaspoon of smoked paprika or chipotle powder for a smoky flavor.
- Use a different type of honey, such as clover or wildflower, for a different taste.
Tips and tricks:
- To make the ribs more tender, marinate them in the sauce overnight before baking.
- To make the ribs more flavorful, sprinkle them with your favorite dry rub before baking.
- To make the ribs more crispy, broil them for 2-3 minutes after baking.
- To make the sauce spicier, add more cayenne pepper or red pepper flakes.
Storage instructions:
Store leftover ribs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the ribs, preheat the oven to 350°F (180°C) and bake them for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the ribs on a platter with a garnish of chopped parsley or green onions.
Garnishes:
Chopped parsley or green onions.
Pairings:
- Corn on the cob
- Baked beans
- Coleslaw
- Potato salad
- Garlic bread
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Grilled asparagus
- Mac and cheese
- Caesar salad
Troubleshooting advice:
- If the ribs are too dry, try marinating them in the sauce overnight before baking.
- If the sauce is too thick, add more water to thin it out.
- If the sauce is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Make sure the ribs are cooked to an internal temperature of 145°F (63°C) to ensure they are safe to eat.
- Store leftover ribs in the refrigerator within 2 hours of cooking.
- Reheat leftover ribs to an internal temperature of 165°F (74°C) before eating.
Food history:
Honey garlic ribs are a popular dish in Chinese cuisine, but they have become a staple in many other cultures as well.
Flavor profiles:
Sweet, savory, garlicky, and slightly spicy.
Serving suggestions:
Serve the ribs with a side of thickened sauce and your favorite sides.
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