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 think the pictures speak for themselves. 

Ciao!

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