Honey-Garlic Pork Ribs

SUBMITTED BY: Patsy Saulnier

"This is a great recipe I discovered recently. I make it often because we really enjoy it...hope you do, too!"

PREP TIME	10 Min
COOK TIME	1 Hr 30 Min
READY IN	1 Hr 40 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

4 pounds pork spareribs
1 cup honey
1 cup packed brown sugar
1/3 cup soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 teaspoon ground mustard

READ REVIEWS (13)

DIRECTIONS

Cut ribs into serving-size pieces; place in a large resealable plastic bag. Combine remaining ingredients; pour half the marinade over the ribs. Seal bag and turn to coat; refrigerate for several hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade.
Drain and discard marinade from ribs. Place ribs on a rack in a greased shallow baking pan. Cover and bake at 350 degrees F for 1 hour. Drain. Pour reserved marinade over ribs. Bake, uncovered, for 30-45 minutes or until meat is tender, brushing occasionally with pan juices.

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REVIEWS

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Reviewed on Oct. 23, 2006 by DIANALJ

THIS WAS AN AWESOME RECIPE! I WAS A LITTLE SKEPTICAL ABOUT TRYING IT WITH NO REVIEWS, BUT MY FAMILY IS GLAD I DID. THE GARLIC FLAVOR WAS NOT A PRESENT AS I THOUGHT IT WOULD BE, BUT THAT DOESN'T KILL THE FLAVOR. NEXT TIME I WILL PROBABLY ADD MORE GARLIC TO TRY A DIFFERENT FLAVOR. THE TASTE OF THIS DISH PUT ME IN THE MIND OF BOURBON CHICKEN FROM A CHINESE RESTAURANT, SO I SERVED IT OVER SOME RICE. WILL MAKE THIS FOR MY NEXT WORK POTLUCK!

10 users found this review helpful

Reviewed on Mar. 30, 2007 by Dan R

I thought this recipe was absolutely phenomenal. I didn't even use the best ribs money could buy, and they turned out soft, juicy, and very flavorful. I did alter the cook times a bit- I cooked them for 1:30 covered with foil, and then 20-25 uncovered.

3 users found this review helpful

Reviewed on Apr. 5, 2008 by Betsy

I used fresh ginger and garlic which increased the flavor for the ribs and added a little bit of chili sauce for a slightly spicy taste. I marinated the ribs for 4 hours in half of the sauce and added the rest to the cooking pan after I removed the tin foil. When I took off the tin foil, I discarded the juice in the pan. This allowed the new sauce to stick to the ribs and gave a nice glaze. My husband said it tasted like restaurant quality glaze. Will make this again.

1 user found this review helpful

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