Honey-Roasted Ribs

22 comments

Appears in Cook's Country February/March 2013

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.

SERVES4

TIME3½ hours, plus 1 hour marinating

Honey-Roasted Ribs

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...

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