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 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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