Most days, I have a specific dish in mind that I want to make. Other times, my cooking is entirely inspired by the ingredients that I come across earlier at grocery shopping. This baked honey BBQ baby back ribs recipe is an example for the later.
My mom always say, having quality ingredients is half way to a dish’s success already. I couldn’t agree more. When I saw the baby back ribs at the store this morning, I knew getting them and making the baked BBQ baby back ribs with a honey glaze would mean we’ll have a delicious meal for dinner tomorrow.
Follow just three steps, everyone can make tender, flavorful pork ribs at home.
Step One: Boil the ribs
When boiling the pork ribs, it’s important to add them into cold water and then bring to a boil. This is a tip everyone in China uses when cooking pork ribs. It helps to remove impurities. Skim the foam (also known as the scum) floating on the surface with a large spoon when the water starts to boil.
Plus, the cooking time can also be significantly reduced. That’s why many barbecue restaurants boil their ribs prior to grilling.
Note: Once the water starts to boil, transfer the pork ribs to a plate to rest and set aside. Boiling for too long may cause the rib to lose too much of its flavor.
Step two: Marinate the ribs
Marination give the pork ribs a nice flavor. For this recipe, I used the combination of Ebara Yakiniku Sauce Soy Sauce, dark soy sauce, brown sugar, garlic, ginger and green onion to marinate the pork ribs overnight in the fridge (at least 4 hours, preferably overnight).
Step three: Bake the ribs
Place the ribs on a baking sheet lined with foil and bake at 375° F for 20-25 minutes until golden-brown. Remember to use the middle rack of your oven.
And that’s it! Boil + Marinate + Bake = Great Pork Ribs, I call that the equation of delicious baked baby back ribs.
While the ribs are in the oven, I made a simple arugula salad with apple cider vinaigrette dressing to go with the honey BBQ baby back ribs later.
The sizzle and the tantalising aroma of baked pork ribs in the air are telling me a delicious meal is just around the corner. Drizzle the BBQ-flavored baby back ribs generously with honey and sprinkle with toasted sesame seeds, let’s dig in!
I hope you enjoy this recipe as much as I did. To receive future recipe updates, you can follow me on instagram or join my newsletter here. (We don’t spam, promise!)
- 1.5 pound baby back ribs (about 4 pieces)
- a large pot of cold water for boiling the pork ribs
- 1 cup Ebara Yakiniku Sauce Soy Sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon brown sugar
- 3-4 cloves of garlic
- 2-3 pieces of ginger
- 2-3 stalks green onion, cut into long pieces
- ¼ cup honey
- 1 tablespoon toasted sesame seeds
- Optional Extras:
- Arugula salad with apple cider vinaigrette dressing
- white or brown rice
- Fill a large pan with cold water enough to cover the baby back ribs and bring to a boil.
- Once the water starts to boil, transfer the ribs onto a plate to cool down a little.
- Combine Ebara Yakiniku Sauce Soy Sauce, dark soy sauce, brown sugar in a bowl.
- Add the baby back ribs into a large ziploc bag after cooling down a bit, pour the sauce mixture into the bag to cover the ribs.
- Add the garlic cloves, ginger and green onion into the bag and marinate the pork ribs 4-8 hours in the fridge.
- Preheat the oven to 350° F, while waiting, line a baking sheet with foil.
- Place the pork ribs onto the foil, bake for 20-25 minutes on the middle rack until golden brown.
- Glaze the baked pork ribs with honey and sprinkle with toasted sesame seeds to serve and enjoy!