Honey-and-Soy-Lacquered Ribs

I have slow-cooked country-style ribs, back ribs and short ribs many times, but this was a first for me to roast them, wrapped in foil, in the oven. They were fall-off-the-bone done, but a little dry. Try checking them after 90 minutes instead of 2 hours.  The sauce may seem too spicy at first, but it mellows out after the broiler step.  All in all, a simple and tasty dish! I served them with creamed corn.  That step to remove the membrane proved way too laborious, so I skipped it.  I recommend broiling on low.

4 servings

25 calculated points

Albarino

Ingredients

• 2 (2- to 2 1/2-lb.) slabs St. Louis-style pork ribs
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground pepper
• ½ cup honey
• 2 tablespoons soy sauce
• 2 tablespoons Asian chili-garlic sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon butter
• 1 teaspoon dry mustard
• 1 teaspoon ground ginger

Directions

Preheat oven to 325°. Rinse slabs, and pat dry. Remove thin membrane from back of slabs by slicing into it and pulling it off. (This will make the ribs more tender.) Sprinkle salt and pepper over slabs; wrap each slab tightly in aluminum foil. Place slabs on a pan, and bake 2 to 2 1/2 hours or until tender and meat pulls away from bone.

Bring honey and next 6 ingredients to a boil in a saucepan over high heat, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes or until reduced by half. Transfer to a bowl.

Remove slabs from oven. Set oven on broil. Carefully remove slabs from foil; place on a foil-lined baking sheet. Brush both sides of each slab with 3 Tbsp. honey mixture.

Broil 5 to 7 minutes or until browned and sticky. Brush with remaining honey mixture.