Prep 6 hrs
Cook 10 mins
You might find yourself fighting over the last rib LOL!...these are so good! I strongly suggest to increase or double this recipe. Plan ahead the ribs need to marinate for a minimum of 6 hours or up to 24 hours. Servings is only estimated, my DS could almost go through this himself! Prep time includes marinating time.
- 5 lbs pork side ribs (cut into 3-4 ribs)
- 2⁄3 cup honey
- 1⁄2 cup soy sauce
- 2 tablespoons fresh finely minced garlic (or to taste)
- 2⁄3 cup hoisin sauce
- 2 teaspoons Dijon mustard (or use 1 teaspoon dry mustard powder)
- 1⁄3 cup white wine vinegar (or use white vinegar, white wine is better!)
- 1⁄4 teaspoon cayenne pepper (or use black pepper to taste)
- One day ahead: boil ribs in a large pot of salted water for about 30 minutes; drain well and cool to room temperature.
- In a bowl whisk together, honey, soy sauce, garlic, Dijon, white wine vinegar and cayenne or black pepper.
- Coat the cooled ribs completely with the mixture.
- Cover and marinate for a minimum of 6 hours or up to 24 hours.
- The following day: remove the ribs from the marinade and arrange them on a foil-lined broiler pan (you might have to use two pans depending on the amount of ribs you are using).
- Set oven to broiler heat (oven rack 4 inches from heat).
- Baste the top side of the ribs with marinade, and broil for about 3 minutes.
- Turn the ribs over with tongs, baste with marinade and broil for another 3-4 minutes.
- Turn again if needed, basting with marinade until they are browned and well glazed (discard any leftover marinade).
Average at best. The sauce is very runny and doesn't stick to the ribs when cooking, so they don't look very appetizing after broiling them, as they dry out. I like my ribs saucy. I would not make these again.
Delicious - wouldn't change a thing!!