Honey-Roasted Ribs

From Cook's Country | February/March 2013

Why this recipe works:

To get ribs from the oven that actually have flavor, we found that marinating was key. Plenty of honey goes into our marinade, along with soy sauce, vinegar, mustard, and a pinch of cayenne to balance out the sweetness. After an hour of soaking up flavor, the ribs go into the oven covered,… read more

To get ribs from the oven that actually have flavor, we found that marinating was key. Plenty of honey goes into our marinade, along with soy sauce, vinegar, mustard, and a pinch of cayenne to balance out the sweetness. After an hour of soaking up flavor, the ribs go into the oven covered, where they steam to tenderness. We boil down the leftover marinade to make a tangy-sweet glaze that we brush on the ribs during the last half-hour of cooking. After the ribs are sliced, a final toss in even more glaze gives us a thick, perfectly lacquered coating.

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Serves 4

Cutting the racks into thirds allows them to fit into the plastic bags to marinate. The used marinade is boiled and transformed into a glaze for the ribs.

Ingredients

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