Monday, February 16, 2009

Honey Garlic Ribs

Now that Valentine's Day is behind us...and we've all had our fill of sweets...I'll pass along our favorite recipe for ribs. I have no idea where the recipe originated...but have been using it for years. I normally serve it with 'golden mashed potatoes'...but never thought to take a photo until after the meal...and the potatoes did not show up for the photo shoot!

Honey Garlic Ribs

1 ½ to 2 kg pork side ribs (about 4 pounds)
½ cup honey
1 cup ketchup
¼ cup soy sauce
4 cloves garlic, crushed
1 tsp. coarse black pepper
1 tsp. salt

Place ribs in large roasting pan with about ½ inch of water. Cover & bake at 350 degrees F. for 1 ½ hours. Drain water from roaster.

Combine remaining ingredients to make sauce. Pour over the ribs & bake for another ½ to 1 hour, basting ribs occasionally with the sauce.



27 comments:

  1. Oh, my hubby would love this! I posted about your blog today! Hope you get a chance to see!

    http://lavenderdreamstoo.blogspot.com/

    ReplyDelete
  2. this is sooo funny i made the exact thing for fridays supper and was going to post it next...great cooks cook alike........

    ReplyDelete
  3. i am enamored with your food and blog...i wil return for more...miss lavendar dreams lead me to you...hugs, rebecca

    ReplyDelete
  4. Ribs? Always a favorite around here..thanks for sharing your recipe Judy!

    ReplyDelete
  5. My mouth is watering and breakfast isn't nearly digested yet. . .oh those look good. The recipe is so simple. . .and the method of giving the ribs a bit of a heat bath before the sauce and then draining them. . .would make them oh so tender.

    ReplyDelete
  6. This is another one of your wonderful recipes that I will certainly use. You are such a fabulous cook and you make everything seem so simple. I love reading your blog to see what I can make next. Thanks for your always generous and gracious remarks on my blog. I do so appreciate it. Hugs, Marty

    ReplyDelete
  7. This looks like a meal that would 'stick to your ribs'...okay...not funny! Seriuosly though...this is one of those home cooked suppers one would love to come home to.

    ReplyDelete
  8. These sound yummy! I have made a simple glaze with honey & soy sauce but this takes the sauce up a few notches! Will have to try it!

    Thanks for visiting me on Blue Monday! Please come back again soon!!

    xoxo
    Jane

    ReplyDelete
  9. Yummmmmmm...this is a definate must try...

    ReplyDelete
  10. This looksd so good,I love ribs.I will defiantley be trying this recipe,yummy.Thanks for the nice comment you left on our renovations today,I appreciate it.
    Cyndi

    ReplyDelete
  11. Oh those look good and sound so fancy! ;-) Thanks for stopping by my blog too. I hope you have a great week!

    ReplyDelete
  12. These were even better than the St. Louis ribs I buy at Costco. Way more economical too! These are truly finger lickin' good. And I love that it is all basic ingredients.

    ReplyDelete
  13. Quick, easy and nutritious. All in one step. I don't know who doesn't like Real Ribs.

    ReplyDelete
  14. This recipe sounds and looks delicious and very easy. I definitely want to give it a try.

    ReplyDelete
  15. delish! love your site and have just bookmarked you:)

    ReplyDelete
  16. Just found this blog today, thank you so much for this recipe!!! I have some ribs in my freezer that need some dressing up and presenting as a meal. this look so good. Thanks again. A friend sent me your link she thought all your dishes sounded good. I agree!

    ReplyDelete
  17. Judy,
    I agree we all have eaten to much sweets, and I am ready for some real food. This looks so delicious, even without the mashed potatoes. I am always looking for new sauce recipes and this one looks like a keeper. Thanks for sharing.
    Blessings,
    Sue

    ReplyDelete
  18. Oh Yum! We love ribs--I'll have to try this recipe. What is that at the top that looks biscuit-like? That looks yummy too? Do you have that recipe posted?

    ReplyDelete
  19. Your ribs sound delicious! I have a question. After you put the sauce on them & additionally bake, should the roaster be covered or uncovered? Thanks. Vicki

    ReplyDelete
  20. In answer to a few questions you have asked:

    ~The recipe for the scones can be found on this site. They are called Savory Cheddar Scones...posted on January 6 '09.

    ~I bake the ribs in a covered roaster right to the end, Vicki. Once they are fully cooked and tender...you could brown them up a little by removing the cover, if you wish.

    ReplyDelete
  21. Dearest Judy, I tried this recipe last night!! What a huge hit they were!!! Yummy good sauce~tender ribs. Absolutely delicious! They are one of my new family favorites!! Thanks so much for sharing this wonderful recipe. Off to hunt for more recipes on this site!!!
    Blessings~Sharon

    ReplyDelete
  22. Very good! I got a great deal on a huge pack of ribs and decided to do two recipes at once. Did half of the ribs with your recipe and half with just Bullseye original. Didn't have time to do all the fabulous slow cooker boiling etc, but I have my new oven which just happens to have this fabulous new feature of a convection ROAST! Well, I made your ribs in 2 hours with just a teeny pre-boiling of 30 mins and 1 1/2 hours of convection roasting and they were amazing!!!! Hubby loved your garlic honey better than the BBQ flavor. No surprise there! LOL.

    ReplyDelete
  23. Some times us guys get to cook as well. It was a large batch of ribs, very lean. I lay them in a roaster, and browned the underside, and added some Canola oil to keep it from sticking on, and to brown better. Mom always said, brown the meat to seal in the flavour. I was working outside, so only had a chance too check on them a few times. Instead of water, I cut up an onion and tossed in some carrots and an apple. Cooked that for a couple of hours, then raided the fridge again for something to make the sauce from, used all the bbq sauce I could find, added ketchup, and a half bottle of some fancy mustard that had been in the fridge too long. Back in the oven for a couple more hours. Fantastic. Even the Mennonite wives liked it. My son noticed the mustard. Thanks for posting your recipes, it really gives me the confidence to use what is at hand. My wife made oven roasted potatoes that were to die for. Other than the spices, I think it was the Canola oil that my son brings home from the crusher he works at. Gerald

    ReplyDelete
  24. I've made these quite a few times...and the recipe is so great! Today I was looking for something to do with salmon and thought of this sauce. I marinaded the salmon in the sauce (only needed half the recipe) for a few hours and then baked it...it was wonderful!! I'll definitely be doing that again!

    ReplyDelete