Bake these sweet and spicy ribs up to 2 days ahead. Then simply reheat and broil before serving.
2 (2- to 2 1/2-lb.) slabs St. Louis-style pork ribs
1 tablespoon kosher salt
2 teaspoons freshly ground pepper
1/2 cup honey
2 tablespoons soy sauce
2 tablespoons Asian chili-garlic sauce
1 tablespoon fresh lime juice
1 tablespoon butter
1 teaspoon dry mustard
1 teaspoon ground ginger
How to Make It
Preheat oven to 325°. Rinse slabs, and pat dry. Remove thin membrane from back of slabs by slicing into it and pulling it off. (This will make the ribs more tender.) Sprinkle salt and pepper over slabs; wrap each slab tightly in aluminum foil. Place slabs on a jelly-roll pan, and bake 2 to 2 1/2 hours or until tender and meat pulls away from bone.
Bring honey and next 6 ingredients to a boil in a saucepan over high heat, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes or until reduced by half. Transfer to a bowl.
Remove slabs from oven. Increase oven temperature to broil on high. Carefully remove slabs from foil; place on a foil-?lined baking sheet. Brush each slab with 3 Tbsp. honey mixture.
Broil 5 to 7 minutes or until browned and sticky. Brush with remaining honey mixture.
This recipe is great! I triple.quadruple the sauce recipe and use it on chicken, salmon, rice... anything really. It refrigerates well and all you need to do is heat up the desired portion in a sauce pot or in the microwave. The recipe is solid but if you want more sweetness, it's easy to improvise with adding more honey. Spicier? Add more chili garlic sauce or more ginger powder. I am making these for NYE for a casual dinner party and may try adding fresh ground ginger and garlic to the sauce. I like to serve this with rice. The rice just soaks up the sauce and since I make extra sauce, you can pour it on everything. I have made batches of the sauce for friends as a gift and they have all loved it. If you make ahead for a party or outdoor event, you bake them ahead of time and refrigerate. When ready to finish them you can glaze them at room temp and put on the grill or under the broiler, which I have also done.
My favorite rib recipe! I use baby back and I double the recipe for the sauce and a little more of the Asian garlic sauce and cook longer....make red beans and potato salad and some homemade bread! YUMMY!
Followed the receipe exactly. Sauce lacked wow factor. It's missing something, almost toosubtle. Ribs themselves were falling off the bone and beautiful to look at. Will cook them the same way again but may or may not try the sauce again