Glazed Baby Back Ribs
Glazed Baby Back Ribs requires about 2 hours and 15 minutes from start to finish. This gluten free and dairy free recipe serves 6 and costs $2.31 per serving. One portion of this dish contains approximately 45g of protein, 27g of fat, and a total of 548 calories. It works well as an affordable main course. This recipe is liked by 379 foodies and cooks. A mixture of baby back pork ribs, honey, hot sauce, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by She Wears Many Hats. Overall, this recipe earns a spectacular spoonacular score of 84%. Glazed Baby Back Ribs, Glazed Baby Back Ribs, and Molasses-Glazed Baby Back Ribs are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 120 minutes
Ingredients:
3-3/12 pounds rack of baby back pork ribs
1/4 teaspoon black pepper
1/4 teaspoon ground ginger
2 tablespoons hoisin sauce
5 tablespoons honey
1 teaspoon hot sauce
1 tablespoon molasses
6 ounces cup pineapple juice
1/4 teaspoon salt
2 teaspoons soy sauce
1/4 cup whiskey
2 teaspoons Worcestershire sauce
1 tablespoon yellow mustard
Equipment:
whisk
oven
aluminum foil
baking sheet
roasting pan
grill
Cooking instruction summary:
Preheat oven to 350-degrees F.To make glaze, whisk together honey, whisky, hoisin sauce, mustard, molasses, soy sauce, Worcestershire sauce, hot sauce, and ginger. Set aside. (Glaze may be made up to two days ahead and refrigerated covered.)Liberally salt and pepper rack of ribs.Place a large piece of aluminum foil inside large roasting pan or rimmed baking sheet. Place seasoned rib rack inside, pour pineapple juice over ribs; fold up sides of aluminum foil to seal in juice.Bake at 350-degrees F for 1 1/2 hours, or until ribs are tender. When tender, remove from oven, open aluminum foil; allow ribs to cool for at least 20 minutes. (Ribs may be baked a day ahead, and refrigerated covered until ready to grill.)Preheat grill to medium heat. If needed, cut rib rack(s) in half for easier management on grill. Place ribs on grill, every minute or so, turn ribs and brush frequently with glaze, for a total of about 15 minutes. When done, slice ribs apart before serving.
Step by step:
1. Preheat oven to 350-degrees F.To make glaze, whisk together honey, whisky, hoisin sauce, mustard, molasses, soy sauce, Worcestershire sauce, hot sauce, and ginger. Set aside. (Glaze may be made up to two days ahead and refrigerated covered.)Liberally salt and pepper rack of ribs.
2. Place a large piece of aluminum foil inside large roasting pan or rimmed baking sheet.
3. Place seasoned rib rack inside, pour pineapple juice over ribs; fold up sides of aluminum foil to seal in juice.
4. Bake at 350-degrees F for 1 1/2 hours, or until ribs are tender. When tender, remove from oven, open aluminum foil; allow ribs to cool for at least 20 minutes. (Ribs may be baked a day ahead, and refrigerated covered until ready to grill.)Preheat grill to medium heat. If needed, cut rib rack(s) in half for easier management on grill.
5. Place ribs on grill, every minute or so, turn ribs and brush frequently with glaze, for a total of about 15 minutes. When done, slice ribs apart before serving.
Nutrition Information:
covered percent of daily need
