Asian Honey Garlic Ribs

Name: Honey Garlic Ribs with Hoisin Glaze
Prep time: 20 min
Cook time: 2 h 18 min
Total time: 2 h 38 min
Yield: 2-3
Ingredients: 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)

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

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Servings

2-3

Prep Time

20 minutes

Cook Time

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.

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Ingredients

For the Ribs

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

For the Hoisin Glaze

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

Garnish

2 scallions, thinly sliced on the bias
1 tablespoon toasted sesame seeds (white or black)

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Directions

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.

To finish

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.