Asian Honey Garlic Ribs
With apologies to Door Dash and other delivery services–this recipe may forever reduce your need for takeout. These tender, sticky, Asian-inspired ribs are achieved from an easy two-step cooking process. First, the ribs are simmered in a garlic and soy-spiked stock until tender. Then, the ribs are lacquered with a sticky honey and hoisin sauce before they’re finished in a hot oven. Baby back ribs are ideal here, because they’re so tender, but feel free to use St. Louis style spare ribs instead. They’ll just need a bit more simmer time to become tender.
Honey Garlic Ribs with Hoisin Glaze
2 hours 30 minutes
If you want to divide this recipe into two steps (handy for entertaining or having the meat almost ready to go on Game Day), allow the simmered ribs to cool in their pot and refrigerate up to 4 days before you finish them in the oven. In addition to scallions and sesame seeds, these glazed pork is also delicious with sprigs of fresh cilantro and lime wedges.
1 rack of baby back ribs, halved
1 ½ tablespoons Honey Garlic seasoning
1 onion, quartered
1 inch knob of ginger, peeled and sliced
1 head garlic, sliced in half vertically
1 cup soy sauce
⅓ cup honey
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 tablespoon rice wine vinegar
1 tablespoon Honey Garlic seasoning
1-2 tablespoons sambal oelek or sriracha (as desired for heat)
2 teaspoons soy sauce
2 scallions, thinly sliced on the bias
1 tablespoon toasted sesame seeds (white or black)
For the Ribs
For the Hoisin Glaze
Place the ribs into the bottom of a Dutch oven. Add the onion, ginger, garlic, soy sauce, and Honey Garlic Seasoning, then add enough water to cover the ribs by 1 inch. Heat the rib mixture over medium-high heat until the liquid comes to a boil.
Once boiling, reduce the heat to low, cover the pot, and simmer until the ribs are tender but not falling apart, about 1 to 1 ½ hours. (The meat will pull back and show ½-inch or so of rib bone.)
Use a couple tongs to remove the ribs from the pot (so they don’t fall apart) and set aside to cool; discard the cooking liquid.
When you are ready to finish the ribs, heat the oven to 450°F. Place the ribs onto a rimmed baking sheet lined with foil.
In a small bowl, whisk together the honey, hoisin sauce, oyster sauce, vinegar, sriracha, soy sauce, and Honey Garlic seasoning.
Brush both sides of the ribs with a light coating of the sauce. Continue coating the ribs with the sauce until they take on a shiny lacquer quality, and then bake them until they start to darken and caramelize.
Remove the ribs from the oven, cool slightly, and cut them into pieces. To serve, sprinkle with sesame seeds and garnish with green onion.