How to make honey garlic ribs (step-by-step)
- Remove the silver skin: On the underside of the ribs, there is a thin membrane called the silver skin. While it’s not imperative that you remove it, doing so will stop the ribs from curling as they cook and will also allow more seasoning to get to the meat. See how to remove it below. T
- Marinade: Combine the marinade ingredients in a large ziplock bag or container large enough to fit the ribs. Add the ribs and flip them around to coat well and marinate for an hour. If some of the ribs are not submerged (which will depend on the container you use), just give them a flip every 15 minutes.
- Bake the ribs: Roast the ribs for 2-2 ½ hrs. They will get very dark so if you think they’re getting too dark, too early, just cover them with foil for the rest of the roasting time.
- Reduce the marinade: In a saucepan, reduce the reserved marinade, then brush it over the ribs. Reducing the marinade turns it into a gorgeous honey garlic sauce.
- Final roast: Roast them for a final 8-12 min, brushing with marinade every few minutes.
These oven baked honey garlic ribs get a really luscious burnished, dark colour – not burnt but right on the edge and it’s important as it gives them so much caramelised flavour. Because of this, you’ll need to keep a close eye on them. If at any point you feel they’re getting too dark and still have time to cook, just cover with aluminium foil.
You’ll get some gorgeous crisp and chewy edges, combined with soft and tender meat that comes away from the bone with ease.
