I made these honey maple garlic baby back ribs for my son’s birthday. He loves ribs. His two boys love ribs, How could I go wrong? (And I love, love, love all of these boys and get so much pleasure out of feeding them with food that they love).
I’ve always been intimidated by making ribs, but I’m not sure why. I guess because I thought a barbecue would be involved. I’m pretty sure I could figure out a barbecue… pretty sure….
But this recipe is so much easier. Marinate the ribs…. bake them in the oven…. and then toss them in a glaze. All I know is that everyone loved them. (Can you keep a secret? I had leftovers for breakfast.)
So here’s the deal about these ribs. They are not overly “barbecue-y” flavored. They are really meaty and inherently sweet.. but not too much. Just make them. You will love them. And so will the men in your life.
Honey Maple Garlic Baby Back Ribs
3 racks of baby back ribs, about 9 pounds total, membrane removed, and each cut into thirds
1 1/2 C honey
1/2 C maple syrup
1/3 C soy sauce
1/2 C Dijon mustard
1/2 C apple cider vinegar
6 scallions, white part minced, and green part sliced
8 cloves of garlic, minced
1/2 tsp cayenne pepper
Salt and pepper to taste
- Whisk the honey, maple syrup, soy sauce, Dijon, vinegar, minced white scallions, garlic, cayenne, and salt and pepper in a large bowl.
- Divide the ribs among three one gallon plastic bags.
- Add the marinade to each bag and seal. Refrigerate for up to 24 hours.
- Place an oven rack in the middle of the oven and preheat it to 325 degrees F.
- Line a baking sheet with heavy duty foil and place a wire rack on top of the sheet. Spray it with spray oil.
- Place the marinated rib racks on top of the wire rack.
- Place the baking sheet onto the oven rack, and add 2 cups of warm water to the baking sheet.
- Tent the baking sheet with foil.
- Pour the rest of the marinade into a bowl, cover, and refrigerate.
- Bake for about 75 minutes.
- Remove the foil and continue to bake for another hour.
- Meanwhile, bring the rest of the marinade to boil in a large (6-8 quart) Dutch oven and allow it to boil down to a glaze. This should take 5 to 10 minutes. Brush the ribs with some of the glaze and continue to bake for another 15 to 30 minutes.
- Transfer the ribs to a cutting board and tent with foil. Allow them to rest for about 10 minutes.
- Cut the ribs into individual pieces and toss them with the rest of the glaze in the Dutch oven.
- Transfer them to a plate and sprinkle with scallions.
Inspired by the Feb/Mar issue of Cook’s Country magazine.