Honey Roasted Ribs

Warning: This blog post is guaranteed to make you drool.

I wish that I could take credit for the amazingly mouth-watering pictures in this post but the truth is that it has very little to do with me.  It's really just a matter of being in the right place at the right time and not so much perfected photography skills.  God provided the most beautiful afternoon day and blessed me with a kitchen window that allows beautiful beams of sunlight to stream through the house.   All I have to do is to put my dinner in that beautiful, God given light, and voila - perfect pictures. 

Honey Roasted Ribs
2 racks of baby back ribs, cut into 3 equal pieces
1 cup honey
5 Tablespoon soy sauce
1/4 cup cider vinegar
1/4 cup Dijon mustard
4 scallions
4 garlic cloves
1/4 teaspoon cayenne pepper
Divide ribs between 2 gallon ziploc bags.  Whisk together honey, soy sauce, vinegar, mustard, scallion whites, garlic, 1 teaspoon salt, 1 teaspoon pepper and cayenne.

 
Divide marinade between ziploc bags.  Refrigerate for at least 1 hour or up to 24 hours.
Heat oven to 325.  Line rimmed baking sheet foil and set a rack in the middle.  Add enough warm water to cover the entire bottom of the sheet.  Transfer ribs, meaty side up, to the rack.

Reserve marinade in refrigerator.  Tent ribs with foil and bake 1 1/4 hours.
Uncover and bake another hour.


Bring reserved marinade to a boil in a large skillet.  Cook until thickened to glaze consistency.  (About 5 minutes)

Brush ribs with 1/3 cup glaze and return to oven.

Continue to cook until bubbly and browned.  (15-20 minutes)  Tent loosely with foil and let rest for 10 minutes.

 
Cut ribs apart and add to skillet with glaze.

Transfer to a a platter and sprinkle with scallion greens and 1/2 teaspoon salt.


Serve with corn muffins and roasted potatoes.

I'll let the pictures on this post speak for themselves.






Ciao!


Honey Roasted Ribs
2 racks of baby back ribs, cut into 3 equal pieces
1 cup honey
5 Tablespoon soy sauce
1/4 cup cider vinegar
1/4 cup Dijon mustard
4 scallions
4 garlic cloves
1/4 teaspoon cayenne pepper
Divide
ribs between 2 gallon ziploc bags.  Whisk together honey, soy sauce,
vinegar, mustard, scallion whites, garlic, 1 teaspoon salt, 1 teaspoon
pepper and cayenne.  Divide marinade between ziploc bags.  Refrigerate
for at least 1 hour or up to 24 hours.
Heat oven to
325.  Line rimmed baking sheet foil and set a rack in the middle.  Add
enough warm water to cover the entire bottom of the sheet.  Transfer
ribs, meaty side up, to the rack.  Reserve marinade in refrigerator. 
Tent ribs with foil and bake 1 1/4 hours.  Uncover and bake another
hour.  Bring reserved marinade to a boil in a large skillet.  Cook until
thickened to glaze consistency.  (About 5 minutes)  Brush ribs with 1/3
cup glaze and return to oven.  Continue to cook until bubbly and
browned.  (15-20 minutes)  Tent loosely with foil and let rest for 10
minutes.  Cut ribs apart and add to skillet with glaze.  Transfer to a a
platter and sprinkle with scallion greens and 1/2 teaspoon salt.