Honey-and-Soy-Lacquered Ribs

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