Honey Garlic Ribs

These honey garlic ribs are finger-licking good, just 8 ingredients and so easy to make. Slow-cooked in the oven and coated in a sticky glaze until the tender meat falls right off the bone.

These honey garlic ribs are finger-licking good, just 8 ingredients and so easy to make. Slow-cooked in the oven and coated in a sticky glaze until the tender meat falls right off the bone

Ingredients

• ▢½ cup honey
• ▢½ cup chicken stock
• ▢¼ cup apple cider vinegar
• ▢4-6 cloves garlic minced
• ▢1 teaspoon dried sage
• ▢2 racks pork ribs (roughly 12 ribs each)
• ▢1 teaspoon fine sea salt
• ▢¼ teaspoon cracked black pepper

For best results, always weigh ingredients where a weight is provided

Equipment

• ▢Large airtight container (or ziplock bag)
• ▢Large sheet pan

Instructions 

• Remove silver-skin – optional (see notes for more): Flip the rack of ribs over so they are bone side up, meaty side down. Slide the tip of a paring knife under the corner of the silver skin (which is a membrane covering the back of the ribs). Once you can grab it with your fingers, just peel it away.
• The marinade: In a large ziplock bag or container big enough to fit the pork ribs, combine the honey, stock, vinegar, garlic and dried sage.
• Marinate the pork: Place ribs into the mixture and marinate for 1 hour, flipping the bag over half way through. If your ribs aren’t fully submerged just flip them over every 15 minutes so they’re evenly coated.
• Prepare to roast: Preheat the oven to 160C (140C fan forced) / 320F. Line a large baking sheet or roasting tin with aluminium foil.
• Roast the ribs: Remove the ribs from the marinade (reserve the marinade) and place them onto the prepared tray. Sprinkle the salt and pepper all over.
• Roast for 2 – 2 ½ hours until golden brown and tender. Check them from time to time and cover with foil if browning too quickly.
• Remove the ribs from the oven.
• Make the glaze: Pour the reserved marinade into a saucepan and bring to a boil for 5 minutes until reduced and thick.
• Finish roasting: Brush the glaze all over the ribs and roast for a further 8-12 minutes, uncovered, basting every 3-4 minutes. They will be very dark and sticky by this point so be careful not to let them burn.
• Rest for 10 minutes under foil, then slice between the bones and serve.
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Notes

1. Honey: You can swap the honey for maple syrup.
2. Silver skin: On the underside of the ribs, there is a thin membrane called the silver skin. While it’s not imperative that you remove it, doing so will stop the ribs from curling as they cook and will also allow more seasoning to get to the meat.
3. The dark, burnished finish: These honey garlic ribs get a really luscious burnished, dark colour – not burnt but right on the edge and it’s important as it gives them so much caramelised flavour. Because of this, you’ll need to keep a close eye on them. If at any point you feel they’re getting too dark and still have time to cook, just cover with aluminium foil.