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Honey Garlic Ribs

Honey Garlic Ribs

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Equipment

  • Large airtight container
  • Large sheet pan

Ingredients
  

  • ½ cup of honey
  • ½ cup of chicken stock
  • ¼ cup of apple cider vinegar
  • 4-6 cloves of garlic minced
  • 1 teaspoon of dried sage
  • 2 racks of pork ribs approximately 12 ribs each
  • 1 teaspoon of fine sea salt
  • ¼ teaspoon of cracked black pepper
  • For precise measurements, use a kitchen scale

Instructions
 

  • Remove the silver-skin (optional): Turn the ribs over so the bone side is up and the meaty side is down. Use a paring knife to gently lift the silver skin from one corner, then peel it away from the ribs.
  • Prepare the marinade: In a large ziplock bag or container, mix together the honey, chicken stock, apple cider vinegar, minced garlic, and dried sage.
  • Marinate the pork: Place the ribs in the marinade, ensuring they are fully coated. Marinate for 1 hour, flipping the bag over halfway through. If the ribs aren't fully submerged, rotate them every 15 minutes to coat evenly.
  • Preheat the oven to 160°C (140°C fan forced) / 320°F. Line a large baking sheet or roasting tin with aluminum foil.
  • Roast the ribs: Remove the ribs from the marinade (reserve the marinade) and place them on the prepared tray. Season with salt and pepper. Roast for 2 – 2 ½ hours until golden brown and tender, covering with foil if browning too quickly.
  • Make the glaze: Pour the reserved marinade into a saucepan and bring to a boil. Simmer for 5 minutes until reduced and thickened.
  • Finish roasting: Brush the glaze all over the ribs and roast for an additional 8-12 minutes, basting every 3-4 minutes. Be cautious not to let them burn, as they will become very dark and sticky.
  • Rest and serve: Allow the ribs to rest under foil for 10 minutes, then slice between the bones and serve.