Description
Succulent honey-garlic ribs elevate backyard barbecue cuisine with bold Southern flavors. Tender pork ribs glazed in sweet-savory marinade promise a memorable meal you’ll eagerly share with family and friends.
Ingredients
Scale
- 2 racks baby back ribs or St. Louis-style ribs (about 4 lbs or 1.8 kg)
- 1 tbsp salt
- ½ cup (120 ml) honey
- ¼ cup (60 ml) soy sauce (or tamari for gluten-free)
- 3 cloves garlic, minced
- 2 tbsps ketchup
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp apple cider vinegar (or rice vinegar)
- ½ tsp cayenne pepper (optional, for heat)
- 1 tsp sesame oil (optional, for depth)
- ½ tsp red pepper flakes (optional, for spice)
Instructions
- Membrane Preparation: Remove the protective membrane from rib backs using a paper towel, exposing the meat surface. Apply a comprehensive seasoning blend including salt, black pepper, paprika, garlic powder, onion powder, and cayenne for a nuanced flavor profile.
- Preliminary Cooking: Wrap seasoned ribs in aluminum foil and slow-roast at 300F (150C) for two hours. Alternatively, gently simmer in water for one hour, then drain and prepare for grilling, ensuring maximum tenderness.
- Glaze Creation: Combine honey, soy sauce, minced garlic, ketchup, vinegar, sesame oil, and red pepper flakes in a saucepan. Simmer over medium heat, stirring consistently until the mixture transforms into a glossy, slightly thickened sauce.
- Grilling Technique: Preheat grill to 350-375F. Position ribs bone-side down, grilling for 10-15 minutes to develop a beautiful char. Rotate periodically to ensure uniform cooking and prevent burning.
- Final Glazing: Generously brush ribs with prepared honey-garlic glaze. Continue grilling for an additional 5-10 minutes, turning frequently and basting until the exterior caramelizes into a glistening, intensely flavored crust.
Notes
- Membrane Removal Technique: Use a paper towel for better grip when stripping the rib membrane, ensuring easier and cleaner removal without tearing the meat.
- Tenderizing Trick: Pre-cook ribs through oven braising or pot simmering to guarantee maximum tenderness and prevent tough, chewy texture during grilling.
- Glaze Consistency Control: Simmer the honey-garlic sauce slowly to develop rich flavors and achieve a glossy, slightly thickened consistency that clings perfectly to the ribs.
- Temperature Management: Maintain consistent medium grill heat (350-375F) to prevent burning while achieving beautiful caramelization and even cooking throughout the meat.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner, Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 602
- Sugar: 32 g
- Sodium: 974 mg
- Fat: 34 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 0 g
- Protein: 26 g
- Cholesterol: 104 mg