As an Amazon Associate I earn from qualifying purchases.
Summer time is rib time! Honey garlic ribs will have them coming back for more so make double!
Calling All Garlic Lovers
I admit it. I’m a garlic lover. So when a recipe calls for some amount of the pungent bulb, I tend to double that amount! If you’re not insanely in love with garlic, these ribs will still please. Just use the standard amount given in the recipe. And, of course, if you’re a lover then double it.
Cooking The Ribs
There’s several ways to cook these ribs. You can pick the one that you like the best.
My preferred way is either by indirect heat on an outdoor grill or in the oven. Either of these methods isn’t quick, but returns the best results in my own opinion.
If you don’t want to bother with lighting the oven in the summer or want to conserve the propane in your outside grill, then go with your Instant Pot (or any electronic pressure cooker). If I’m using the pressure cooker, I do my ribs on high pressure for 13 minutes and release the pressure immediately. That produces a texture like Chinese restaurant ribs. If you want them to fall off the bone, then cook for 18 minutes and let the pressure drop naturally. Use the marinade as the liquid for the pot.
Another method is using the slow cooker. I don’t add any liquid to the pot. If you want to do so, again, use the marinade as the liquid. Cook them for about 8 hours on low.
Now once they’re cooked–by any method–you finish them off either under the broiler or over direct heat on the outside grill. This will slightly caramelize the sugars in the honey and crisp them up, especially if you used the Instant Pot or slow cooker method.
The Perfect Glaze
This glaze is perfect in my opinion.
The reason for that is it’s very simple. Most times, the simplest things are the best and the most tasty.
It’s just honey, garlic and a drop of soy sauce. Can’t get much easier than that!
Honey Garlic Ribs
- 3 lbs pork baby back ribs 1 rack
- 1 cup soy sauce
- 1/2 cup ketchup
- 2 tbs dark brown sugar
- 3 cloves garlic finely minced
- 1 tsp grated ginger
- 1/4 cup dry sherry
- 1/2 tsp dark sesame oil
- Pinch of ground anise optional
- 1/4 cup honey
- 1 clove garlic finely minced
- 1 tsp soy sauce
- Mix all marinade ingredients in a small bowl. Prep ribs by removing the silver skin covering the bone side. Place ribs in a large zipper freezer bag and pour the marinade over the ribs. Seal the bag then turn it a few times to distribute marinade. Marinate overnight in the refrigerator.
- OVEN METHOD (see post for alternate cooking methods): Preheat oven to 350F/180C. Line a large baking sheet with non-stick foil or parchment paper. Remove ribs from the marinade and place unprepared pan bone side down. Roast for 60-90 minutes or until there is no pink around the meat by the bone.
- Mix the glaze ingredients and brush over ribs. Place the ribs under a hot broiler or over direct heat on an outside grill heated to high heat. Cook just until glaze