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So what else can you do with the Citrus-Ginger Honey from Monday's post? Funny you should ask>
Along with drizzling it on the Seeded Oat Bread, I could probably think of at least twenty more ways to use this magical elixir, but you'll have to settle for just two more.......... these Sticky Citrus-Ginger Honey Ribs and tomorrow's Vanilla Bean Cheesecake with Citrus-Ginger Honey Glazed Strawberries. Most likely, I'll be all excited next week about some new recipes or some awesome fresh ingredients that have just come into season and poor old Citrus-Ginger Honey will have taken a back seat.
Sticky Citrus-Ginger Honey Ribs, the name pretty much says it all, and if anything's missing, the pictures tell the rest of the story. The only thing I'll say is...... MAKE THESE ASAP! They're fall-off-the-bone, melt-in-your-mouth, sweet-spicy, crazy deeeeeeeeeeeeeee-licious!!
P.S. Oh, one important thing - they're not difficult to make in any sense, but you do have to plan ahead - as the ribs need to rest overnight with the flavorful rub - this helps impart the wonderful layers of deliciousness!
- 5-6 pounds country-style pork ribs*
- Ingredients for the rub:
- ½ cup dark brown sugar
- 1 teaspoons sea salt
- 1 tablespoon dry mustard
- 1 tablespoon crushed coriander seed
- 2 teaspoons sweet smoked paprika
- Ingredients for the sticky sauce:
- 2 tablespoons canola oil
- 1 teaspoon seame oil
- 3 cloves garlic
- ½ cup low sodium soy sauce**
- ½ cup hoisin sauce***
- ½ cup oyster sauce***
- ¼ cup Mirin***
- ½ cup Citrus-Ginger Honey
- 1 teaspoon Sriracha
- ½ cup fresh squeezed orange juice from 1 large or two small oranges
- Ingredients for garnish:
- orange zest from 1 orange
- lemon zest from 1 lemon
- thinly sliced green onions 1-2 medium onions
- 1 tablespoon sesame seeds
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For the rub, combine the dark brown sugar, sea salt, mustard, crushed coriander and paprika. Line two sheet pans with foil and divide the ribs between the two. Don't be tempted to put them all on one sheet. since they will give off a fair amount of liquid and you don't want a big mess in your oven! Trim any large areas of the fat off of the ribs, then sprinkle them with the brown sugar mix and massage the rub into the meat on both sides. Cover each pan tightly with foil and refrigerate overnight.
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For the ribs, the next day, remove ribs from the refrigerator and drain off any liquid that has accumulated. Preheat the oven to 250° F. Cover the ribs again with the foil, making sure they are tightly sealed. Roast for about 3 hours until ribs are very tender. Allow to cool for 20 minutes, then place ribs on a clean baking sheet that has been lined with foil. Discard liquid from the roasting process.
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At this point you can allow the ribs to cool, wrap well and refrigerate until ready to serve. Just before serving, brush ribs generously with sticky sauce and place under broiler for 3-5 minutes until bubbly and starting to brown in spots. Flip the ribs over and repeat on the opposite side. Serve over rice or with mashed potatoes, garnish with sesame seeds, thinly sliced scallions and lemon and orange zest. Pass extra sauce at the table.
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:
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For the sticky sauce, heat canola and sesame oils in a medium-large sauce pan. Add garlic and and sauté for 30 seconds or just until fragrant. Add the remaining ingredients and bring sauce to a simmer; to maintain a medium simmer for about 10 minutes or until sauce is starting to get syrupy. Sauce will thicken more as it cools.
Notes:
* You can make these with bone-in or boneless country-style ribs. At my local markets these are on sale for a great price quite frequently. I stock up and stick them in the freezer, then when I'm ready to make a yummy dish like this, I don't have to pay an arm and a leg! I like the country-style ribs as they are so meaty, but you could also use baby back ribs.
Don't have a heart attack when you see how much meat this recipe calls for to feed 6 persons. The meat will shrink up quite a bit during the long, slow roasting time. Don't be fooled and not have enough meat - your family and friends might just burst into tears if they don't get their fill of these amazing ribs! If you're using the boneless ribs 5 pounds is probably plenty.
** Be sure to use the low sodium soy sauce because the sauce simmers and reduces. It will become quite salty if you use regular soy sauce. You can always add more salt, to taste.
*** Hoisin sauce, oyster sauce (no, it doesn't taste anything like oysters - it's a thick, slightly sweet, caramel colored sauce that lends wonderful flavor to many dishes) and Mirin are all readily available in the Asian section of most grocery stores. You can also get them for very cheap at Asian markets.
Jennie Mae says
These ribs are amazing! I made them a while back and they were a huge hit at my house. I'm curious... how would chicken fare in this recipe? I'll have to give it a go! Thank you for the awesome recipe!
Chris Scheuer says
Hi Jennie, I think the sauce would be just wonderful with chicken. You'd just have to adjust the cooking time.
ameanderingmango says
YUm! I bet these taste absolutely delicious. Love the combination of salty and sweet. A winner for sure - thanks for sharing!
ameanderingmango says
YUm! I bet these taste absolutely delicious. Love the combination of salty and sweet. A winner for sure - thanks for sharing!
Nami | Just One Cookbook says
This is yummy ribs! Usually my husband cooks ribs so I never actually look into a recipe for ribs, but this sounds exceptionally delicious! I'm sending this link to my husband. =D
France@beyondthepeel says
Those sweet sticky ribs look amazing. It's great to see so many uses for the lovely citrus honey you made!
lena says
i'm amazed to learn that you've used mirin, hoisin and oyster together with the ginger honey to make this sticky sauce! I'll be licking my fingers thru to eat this delicious ribs!!
Veronica Miller says
Oh, the sticky dark glaze is a thing of beauty! I'm pinning this!
Marina says
you made me hungry! Great meal!
Allison says
I can't wait to make these for my parents! They are going to lose their minds!
Allison says
I'm going to have to make these ribs for my parents. They will lose their minds! Great recipe!
Anne@FromMySweetHeart says
Oh my word, Chris! You sure know how to put that citrus ginger honey to good use! These ribs looks so amazing and I can hardly wait for the vanilla bean cheesecake! Beautiful! : )
Anh says
oh yum!! I may take the glaze and put it with chicken drumstick! It should work well
Lizzy says
Oh, boy, my hubby would be thrilled to come home from work to these beauties! He's a huge rib fan and yours look outstanding, Chris~
Claire @ Claire K Creations says
This is such a coincidence Chris. Just last night my man and dad were talking about how much they love ribs and discussing their meal plans for while we're all away at Easter. I'll have to pass your recipe on to them.
Who am I kidding... I'll save it cause I'm the one who'll be making it!
Eri says
Hello my Friend Chris, I've never cooked ribs, I have to admit that they are flirting with me at the butcher shop but.. maybe now its the time, they look amazing!
Jeannie Tay says
That sure looks good and so flavorful! I love it!
Loveforfood says
Wow, these look unbelievable!
raquel@eRecipe.com says
Oh my! Drooling over the picture and hungry. Can't wait to try this one =)
Mary says
These sound fabulous and they certainly are eye pleasers. I hope you have a great day. Blessings...Mary
Kim says
This is one h... of the way to use the honey you presented us! The ribs looks FANTASTIC! I'll maybe prepare these!
Sandra says
Oh yeah, finger licking good! We're having the perfect weather for this dish.
bellini says
They do sound irresistible.
Lenia says
Great way to cook ribs!Even though I don't eat meat,you make it seem so appealing!Have a lovely day,sweet Chris!
Chung-Ah | Damn Delicious says
I've always made some variation of bbq sauced ribs but now I get to try something new with these sticky citrus-ginger honey ribs. I'm loving all the flavors in this so I'm sure I will LOOOOVE these 🙂