Recipe by Laurie Thompson
"Easy to make, these ribs are delicious served either hot or at room temperature. So this is a great recipe for a casual dinner party that you can make ahead. The sauce is great served over rice."
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This is a great recipe as is, but I made a few adjustments that made it even better. Instead of garlic salt I use garlic powder to cut the sodium and mix it in with the other ingredients. I boil the ribs first for 30 minutes to make them tender, then put them in a deep glass pan (to minimize the sauce burning). I then pour the sauce over the ribs and cook in the oven for another 35 - 45 minutes. Deeelicious!
We really did not like this. It had the flavor of honey without the sweetness. Will not be making again.
These ribvs were great. I used baby back ribs which I simmered in water first for one hour, then I backed them according to the directions for one hour. Finally I threw them on the grill for 15 minutes and basted them with BBQ sauce. The results were tender to the bone ribs that were delicious!
OMG! This was soooo good! I poured the sauce over a pork tenderloin, covered w/ foil & baked @ 375 for about an hour & a half & then removed the foil & broiled to brown it for about 20 minutes. My family raved about this dish! I served it w/ fried cinnamon & brown sugar granny smith apples & a fresh salad but next time I think I will try it w/ a grueyere cheese potato dish instead of the apples ( they both had sweet sauces that seemed redundant).
This is a great recipe, but I added 2tbsp. of cornstarch disolved in 1/4cup of water. The ribs came out with a light sauce coating. I seved them with garlic butter, parmesan, egg noodles.
We love this recipe! It is now a family favorite! I cook it in a corningware dish (covered), because it seemed a bit dry on the cookie sheet. We serve it over rice and use the leftover juices over it as well to add some flavor to the rice.
These ribs were very good, and I am glad I tried them. That said, some of the reviews on here made me think twice before doing so! As far as the cleanup goes... I would NOT recommend using a cookie sheet, your oven will most likely get spattered. I used two Pyrex 13x9 roasting pans, and had no trouble with dripping on my oven floor. I lined my pans with a single layer of cheap foil (all I had), and one pan leaked pretty badly. I soaked it for quite awhile in hot water and then attacked it with a pot scrubber - problem solved. You definately had to put some effort into getting the sauce off, but nothing sensational. Non-stick is a no-no for this recipe. As far as the sauce consistancy, it was more liquid than traditional barbecue, but that didn't compromise the flavor. These would be great for a cook-out, because your fingers stay a whole lot cleaner. Summary: give these delicious ribs a try! Thanks for sharing.
My husband and I loved these ribs. They were very easy to make. The next time I make this though, I will use a disposable aluminum pan. Even with the foil covered pan, it was messy to clean up. This one is definitely a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Honey Garlic Ribs
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 271
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