glazed pork ribs

Ingredients (Serves 4)

• The Ribs:
  • 2 to 3 racks baby back ribs (or spare ribs), membrane removed from the back
  • 1 tbsp olive oil or yellow mustard (acts as a binder for the rub)
• The Dry Rub:
  • 1 tbsp brown sugar (packed)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • $\frac{1}{2}$ tsp freshly cracked black pepper
• The Sticky Glaze:
  • $\frac{1}{3}$ cup honey (or maple syrup)
  • $\frac{1}{4}$ cup brown sugar
  • 3 tbsp soy sauce
  • 2 tbsp apple cider vinegar
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp tomato paste or ketchup
  • 1 tsp cornstarch mixed with 1 tbsp cold water (optional, for thickening)

Step-by-Step Instructions

1. Preheat and Prep:
   • Preheat your oven to 325°F (165°C).
   • Pat the ribs dry with paper towels. Peel off the thin membrane (silverskin) from the back of the ribs for a more tender bite.
2. Apply the Rub:
   • Rub a thin layer of olive oil or mustard all over the ribs.
   • In a small bowl, mix all the dry rub ingredients together, then generously season both sides of the ribs, pressing the spices gently into the meat.
3. Bake (Low and Slow):
   • Place the ribs meat-side up on a large baking sheet lined with heavy-duty aluminum foil.
   • Cover the ribs tightly with another sheet of foil to create a sealed packet (this traps the steam and makes the meat fall-off-the-bone tender).
   • Bake in the oven for 2 to 2.5 hours until the meat is completely tender and shrinking away from the bone ends.
4. Make the Glaze:
   • While the ribs are baking, combine all the glaze ingredients (honey, brown sugar, soy sauce, apple cider vinegar, garlic, ginger, and tomato paste) in a small saucepan over medium heat.
   • Bring to a simmer for 3 to 5 minutes. If you want a thicker glaze, stir in the cornstarch-water mixture and let it bubble for 1 minute until glossy and thickened. Remove from heat.
5. Glaze and Caramelize:
   • Remove the ribs from the oven and carefully peel off the top layer of foil.
   • Generously brush the sticky honey garlic glaze all over the top and sides of the ribs.
   • Turn your oven to broil (or preheat your grill to medium-high). Place the uncovered ribs under the broiler for 3 to 5 minutes, watching closely so the honey doesn’t burn, until the glaze is bubbling, sticky, and caramelized.
6. Rest and Serve:
   • Let the ribs rest for 5 to 10 minutes before slicing between the bones. Garnish with chopped green onions or sesame seeds and serve warm!

Pro Tip: Removing the thin membrane on the back of the ribs is the secret step that allows the dry rub and heat to penetrate the meat, ensuring they turn out melt-in-your-mouth tender!