Best 12 Honey Garlic Ribs Recipes

HONEY GARLIC RIBS

Steps:

• Place ribs bone side down in a large roasting pan; pour 1 cup water over ribs. Cover tightly and bake at 350° for 1-1/2 hours., In a small bowl, combine the brown sugar, cornstarch, garlic powder and ginger. Stir in the honey, soy sauce and remaining water until smooth. Drain fat from roasting pan; pour sauce over ribs. , Bake, uncovered, for 45 minutes or until meat is tender, basting occasionally. Cut into serving-size pieces.

HONEY-GARLIC PORK RIBS

Steps:

• Cut ribs into serving-size pieces; place in a large resealable plastic bag. Combine remaining ingredients; pour half the marinade over the ribs. Seal bag and turn to coat; refrigerate for several hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain and discard marinade from ribs. Place ribs on a rack in a greased shallow baking pan. Cover and bake at 350° for 1 hour. Drain. Pour reserved marinade over ribs. Bake, uncovered, for 30-45 minutes or until meat is tender, brushing occasionally with pan juices.

HONEY GARLIC SLOW COOKER RIBS RECIPE BY TASTY

Steps:

• In a small bowl, mix together the salt, pepper, paprika, and chili powder. Season the ribs evenly with the mixture, making sure to rub it in on all sides.
• Add the honey, soy sauce, and garlic to a large slow cooker. Transfer the ribs to slow cooker and turn them over in the sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat is against the walls of the slow cooker, with the bone sides facing in. Cover and cook on high for 4 hours, or low for 7-8 hours. Check after the allotted time to make sure the meat is cooked through and tender.
• Remove the ribs and transfer to cutting board. Cut between the bones to separate into individual ribs. Serve with additional sauce from the slow cooker, as needed
• Enjoy!

EASY HONEY GARLIC RIBS

Steps:

• Set oven to 300 to 325 degrees (or you could cook at a higher temperature for a shorter time, but I recommend at lower temperature or the sauce might burn).
• Slice ribs into individual pieces.
• In a large bowl, combine honey, soy sauce vinegar, fresh minced garlic and brown sugar.
• Stir until honey and brown sugar are completely dissolved; stir in the baking soda (the mixture will begin to foam).
• Transfer ribs to the bowl; turn to coat.
• Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet; pour the excess sauce all over them, and sprinkle with garlic salt.
• Bake for 1 hour, turning every 20 minutes (if the sauce on the ribs starts to over brown just cover loosly with foil).

GINGER, GARLIC, AND HONEY GRILLED BABY BACK RIBS

Steps:

• Prepare the ribs and spice paste: If necessary, remove the thin, papery membrane from the back of each rack of ribs some stores sell baby backs with the membrane removed. If you are using the larger racks of ribs, cut each rack in half. Place the ribs in a nonreactive baking dish just large enough to hold them in a single layer.
• Place the garlic, ginger, sugar, 1 tablespoon of salt, and the black pepper in a mortar and pound to a paste with a pestle. If you do not have a mortar and pestle, puree these ingredients in a food processor. Work in the honey, soy sauce, and fish sauce.
• Spread the spice paste over the baby back ribs on both sides. Let the ribs marinate in the refrigerator, covered, for 1 to 4 hours; the longer the ribs marinate, the richer the flavor will be.
• Prepare the ingredients for the dipping sauce: Place 1 teaspoon of salt and 1 teaspoon of white pepper in neat mounds side by side in each of 4 tiny bowls for the dipping sauce. Place 2 lime halves next to each bowl.
• Set up the grill for direct grilling and preheat it to medium.
• When ready to cook, brush and oil the grill grate. Place the ribs, bone side down, on the hot grate and grill until golden brown and cooked through, 8 to 12 minutes per side, a little longer for full-size ribs.
• When the ribs are done, the meat will have shrunk back from the ends of the bones by about 1/4 inch.
• Transfer the racks of ribs to a cutting board and cut them into individual ribs, then arrange them on a platter or plates for serving.
• Squeeze 1 to 2 tablespoons of lime juice into the bowls of salt and white pepper and stir until mixed. Dip the ribs in the sauce before eating.

STICKY ~ HONEY ~ GARLIC ~ GINGER RIBS

Steps:

• 1. Place all sauce ingredients in a medium saucepan, stirring & simmering over low heat until sugar is dissolved. Set aside to cool.
• 2. Place ribs in a shallow baking dish, I salt & pepper lightly.
• 3. Cover with marinade, completely. Leave marinade for at least 24 hours, turning once.
• 4. When ready to bake, turn oven to 350 degree F. Take ribs from marinade and place in a large roasting pan. Add a little water by pouring down the inside edge of the roaster. Don't let the water go dry, I add some more as it evaporates. In a saucepan, bring marinade to a boil, then simmer until reduced to 1 1/2 cups.
• 5. Bake ribs, basting every 30 - 40 minutes, until tender - about 2 hours. I place foil over pan for the first hour, then remove for the last hour or however long it takes until they're fall of the bone tender. Transfer ribs to cutting board and cut between bones and drizzle or brush with remaining glaze. Enjoy!

HONEY-GARLIC PORK RIBS

Steps:

• Preheat oven to 375 degrees Slice the ribs into individual pieces In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar Stir until honey and sugar are completely dissolved then stir in the baking soda.
• The mixture will begin to foam.
• Transfer ribs to the bowl, and turn to coat Cover a cookie sheet with foil and arrange ribs meat side up on the sheet Pour excess sauce over the ribs and sprinkle with the garlic salt.
• Bake for 1 hour turning every 20 minutes.

GINGER, GARLIC AND HONEY GRILLED BABY BACK RIBS

Steps:

• 1. Prepare the ribs and spice paste: If necessary, remove the thin, papery membrane from the back of each rack of ribs (see photo number 1, page 235) -- some stores sell baby backs with the membrane removed. If you are using the larger racks of ribs, cut each rack in half. Place the ribs in a nonreactive baking dish just large enough to hold them in a single layer.
• 2. Place the garlic, ginger, sugar, 1 tablespoon of salt, and the black pepper in a mortar and pound to a paste with a pestle. If you do not have a mortar and pestle, puree these ingredients in a food processor. Work in the honey, soy sauce, and fish sauce. Spread the spice paste over the baby back ribs on both sides. Let the ribs marinate in the refrigerator, covered, for 1 to 4 hours; the longer the ribs marinate, the richer the flavor will be.
• 3. Prepare the ingredients for the dipping sauce: Place 1 teaspoon of salt and 1 teaspoon of white pepper in neat mounds side by side in each of 4 tiny bowls for the dipping sauce. Place 2 lime halves next to each bowl.
• 4. Set up the grill for direct grilling and preheat it to medium.
• 5. When ready to cook, brush and oil the grill grate. Place the ribs, bone side down, on the hot grate and grill until golden brown and cooked through, 8 to 12 minutes per side, a little longer for full-size ribs. Watch for flare-ups. Should they occur, move the ribs to another section of the grill. When the ribs are done, the meat will have shrunk back from the ends of the bones by about 1/4 inch.
• 6. Transfer the racks of ribs to a cutting board and cut them into individual ribs, then arrange them on a platter or plates for serving. Just before eating, instruct your guests to squeeze 1 to 2 tablespoons of lime juice into their bowls of salt and white pepper and stir them with chopsticks until mixed. Dip the ribs in the sauce before eating.

HONEY GARLIC RIBS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
• Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
• Bake for 1 hour, turning every 20 minutes.

HONEY GARLIC RIBS

Steps:

• trim fat from ribs. cut into single ribs.
• place in large pot and cover with cold water. bring to a boil and skim off foam. reduce heat,cover and simmer for about 40 minutes or until ribs are fork tender. drain well and refrigerate until ribs are cooled.
• In a large resealable freezer bag or large bowl combine ketchup,honey,vinegar,worcestershire sauce,mustard and garlic,whisking until blended.
• add ribs turning to coat. seal bag and marinade in fridge for at least 4 hours or up to 24 hours (bag can be flattened and frozen for up to 2 weeks, thaw in fridge overnight).
• Reserving sauce in bag, place ribs on greased grill over medium high heat. cook brushing often with reserved sauce and turning once, cook 10 yo 15 mins,or until browned, Watch carefully as they brown quickly. prep time does not include standing time.

HONEY GARLIC RIBS

Steps:

• Boil ribs for 45 minutes.
• Mix ketchup, honey, soya sauce and garlic.
• dip ribs in sauce and BBQ until grill marks appear.
• I usually dip them in the sauce again as they were not raw when I put them in the first time.
• I like saucy ribs.
• Enjoy!

SIMPLE HONEY GARLIC RIBS

Steps:

• Par boil one rack of ribs, (I usually cut into 2-3 rib sections) for about 20 minutes.
• Place in glass baking dish, do not pile.
• In a microwavable measure cup put in soy, honey, and garlic, microwave on high about 30 seconds, enough to dissolve honey.
• Pour mixture over the ribs, and cover with foil.
• Bake at 350 for 20 minute Then uncover, and bake another 20 minute.
• Baste occasionally.