On paper, honey-glazed baby back ribs make perfect sense. But somewhere between paper and plate, the pork turns bland and the glaze saccharine. We knew we could do better.
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 soa...