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|Honey Soy Ribs|
These finger-lickin’ good Asian-style honey soy pork baby back ribs are marinated then cooked low and slow on the grill–or in the oven.
Come summer, I think ribs. Especially ribs cooked on my gas grill using the indirect cooking method.
These honey soy ribs have a delicate flavor that will please even the kiddos.
|Delicate flavor to savor|
I go very light on five-spice powder because I find too much to be too overwhelmingly star anise-y. If you like a more intense flavor, then up my amount–but do it in steps and taste the marinade. Otherwise you may end up with something you don’t like!
Most of the time I serve my ribs with a green salad or potato salad. I served my Chipotle Ranch Potato Salad with these ribs that are pictured.
These are also made easily in the oven, so they don’t have to be a strictly summer treat done on the BBQ. And if you don’t have a grill, you don’t need one to enjoy these!
Honey Soy Ribs
- 1 rack pork baby back ribs
- 1 cup soy sauce
- 2 tbs tomato paste
- 2 tbs brown sugar
- 4 cloves garlic, crushed
- 1/4 tsp Chinese 5 spice powder
- 1 tsp ginger
- 1/2 cup honey
- 2 tsp soy sauce
Mix marinade ingredients in a small bowl. Pour into a large zipper freezer/storage bag (the best way to marinate btw).
Add the ribs to the bag–you may have to cut the rack of ribs in half. Seal bag and turn a few times to coat with marinade. Place in the refrigerator and marinate for at least 6 hours, preferably overnight.
Prepare your grill for indirect cooking. If using a gas grill, this means lighting one side and cooking on the unlit side. Place a drip pan below the grate and place ribs on the grate. Close the lid of the grill and cook for approximately 3 hours at a temperature of 300-350 degrees (internal grill temp). If your grill doesn’t have a built-in thermometer, a cheap oven thermometer placed on the unlit side will do. FYI–I find that keeping the lit side of the grill at a medium heat gives me an internal grill temp of between 325 & 350 degrees F.
Mix glaze in a small bowl. Brush with glaze a few times during the last 30 minutes of cooking.
If you wish to crisp the ribs and caramelize the glaze a bit, transfer the ribs to the lit side and grill until the glaze is bubbly–but watch them–the honey will burn quickly so this should only take about 30-40 seconds over direct heat.
OVEN METHOD: Place ribs on a rack in a roasting pan. Roast at 350 degrees F for the time stated in the grill method. Follow grill method up to optional crisping–for the oven method, pop them under the broiler for about 30 seconds.
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This sounds delicious! My son dislikes chewing meat off a bone so I think I'll do pork tenderloin instead which I love. I make my own 5-spice powder as store stuff doesn't contain any actual Szechen pepper which is completely different than the pepper most people know. I don't have ground ginger but always have fresh around so will sub finely grated ginger.
Heck, now I'm hungry and I can't eat with my stomach trouble for a while. 🙁 But I'm going to pin this for later!
Judith Hanneman says
Boneless ribs would be perfect for this!
I had such a hard time trying to find Szechuan peppercorns, I gave up. No selection here, but my sister who lives in UK can get them at her local Tesco supermarket…go figure. She brought me enough for a lifetime.
Keily (sp) Kwong also uses them as incense. I remember one of her old shows where she'd toast them and walk through her restaurant with the small wok they were smoldering in to scent the place before it opened. I never tried that.
Interesting idea for incense. I imagine it wouldn't be bad at all except I don't like the smell of foods included in scents or perfumes. But spices and herbs are used in perfumes a lot so maybe it'll become the latest addition. Think I'll try a tiny bit to see how it smells.
I'm lucky to live where there's a large mix of different cultures and one small grocer has their store jam packed with everything Asian you can think of. Plus lots of Indian grocery shops here too. The only thing I can't get the last couple of years anywhere are kumquat – and I do love them so!