Honey-Glazed Baby Pork Ribs

By Joanna Pruess

Total Time
25 minutes, plus overnight refrigeration
Rating
4(45)
Comments
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Featured in: FOOD; CUTTING CORNERS

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Ingredients

Yield:Two to four servings

    For the Ribs

    • 2whole racks small pork ribs

    For the Marinade

    • 6ounces soy sauce
    • 6ounces rice vinegar
    • 6ounces honey
    • ¼cup garlic cloves, chopped
    • ¼cup ginger, chopped
    • 4jalapeno peppers, chopped

    For the Sauce

    • 6ounces sake
    • Marinade (from above)
    • ½bunch cilantro, chopped
    • ½bunch mint, chopped
    • 6tablespoons unsalted butter
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1741 calories; 132 grams fat; 48 grams saturated fat; 2 grams trans fat; 46 grams monounsaturated fat; 20 grams polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 36 grams sugars; 80 grams protein; 2742 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the marinade by mixing the ingredients together in a flat deep pan. Add the pork ribs, cover, and refrigerate at least two hours or overnight.

  2. Step 2

    Prepare the sauce by combining the sake, marinade drained from the ribs, cilantro and mint in a saucepan. Bring the liquid to a boil, then reduce by two-thirds over medium heat. Whisk in the butter, then strain the sauce.

  3. Step 3

    Preheat the oven to 350 degrees.

  4. Step 4

    Roast the ribs in a flat pan for one hour and 15 minutes, until tender and cooked through. The ribs may be finished over a charcoal grill or heated in a wok with a little peanut oil and a sprinkling of sugar. Toss the ribs with the sauce in the wok, or serve on a platter with the sauce on top. Garnish with thinly sliced scallions.

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Ratings

4 out of 5
45 user ratings
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Comments

Sami Fournier

The second time I made this was a charm, I did country style ribs instead of babies, and the meat was tender and perfect, finished on the grill for char and the sauce ... oh the sauce. I loved it, ran out of soy sauce and used watered-down sweet soy, next time I will try it with the bone-in ribs, but succulent pork with just the right blackening was a dream, paired with greens, slaw, beans and bbq fixins.

Dan G

I made this according to the recipe except that I put in only 1/3 the butter. What an awesome way of deploying, soy sauce, cilantro, mint, jalapeño chilies, ginger, garlic, and sake!

Shelina

Made exactly according to the recipe. Not great.

Judys

These are good, but I made a third of recipe for 2 1/4 pounds country style pork ribs. Could cut marinade and sauce in half, made way too much sauce. Made a few substitutions as others did, vermouth, cider vinegar, parsley because didn’t have cilantro. Added Sichuan peppercorns. Marinated 6 hours. Sauce takes a while to reduce, and don’t boil too hard or it boils over! Was good served with corn on the cob and chick pea and herb salad.

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