Ribs with Honey Garlic

I’d like to introduce you to my new favorite rib recipe: honey garlic ribs. Who doesn’t enjoy a wonderful recipe for mouthwateringly scrumptious ribs? Meat so tender it falls off the bone, covered in a sticky, sweet sauce.
Only eight components.
Meat that is perfectly soft, supple, and flavorful.
Made so easily—the majority of the labor is done in the oven.
Ideal for a game day meal or to share with guests.
I adore ribs, and while I still prefer them that way—grilled and covered in gravy—I thought I would try something different and marinate them in a sticky honey garlic marinade. The oven is used to slowly roast the ribs, which results in very soft and juicy meat.
Serve these sticky honey ribs as an appetizer or as part of a shareable finger food feast, but they also work well as a main dish with some potatoes or roasties. Although the glaze that covers and adheres to the ribs may cause sticky fingers, it is just enticing. You can eat them with silverware since the flesh really falls off the bone so effortlessly. component
Four pounds of spareribs made of pork
Half a cup of honey
Half a cup of soy sauce
1/4 cup of pure white vinegar
Two tsp of brown sugar
two minced garlic cloves
One tsp baking soda
One tsp of salt with garlic
Set the oven’s temperature to 375°F, or 190°C.
Cut ribs into separate halves. In a large bowl, combine honey, soy sauce, vinegar, brown sugar, and garlic. whisk until sugar and honey are well dissolved, and then whisk in baking soda. The mixture is going to start foaming. After transferring the ribs to the dish, coat them.
Place the ribs on a prepared cookie sheet, meat side up, after covering it with foil. Drizzle more sauce over the ribs and season with garlic powder.
Bake, rotating every 20 minutes, for one hour in a preheated oven.
Have fun

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