These ribs are moist and delicious, dripping with a honey glaze that will have you licking your fingers long after the meat is gone. And even better, all you have to do is make one mixture that will become the marinade, glaze, and sauce.
Note: It’s important to use a Dutch oven when you boil the marinade to turn it into the glaze and sauce. The honey mixture will boil up, and in a smaller pot it could become a dangerous mess. Plus, the roomy Dutch oven also allows you to toss in the ribs at the end to coat.
ONE MIXTURE, THREE USES
MARINADE: We marinate the ribs in the honey–soy sauce mixture, giving them deep flavor.
GLAZE: After boiling and concentrating the honey mixture, we use it to glaze the ribs.
SAUCE: We toss the individual ribs in the honey mixture to sauce them on all sides.
MAKE IT NOW: Our recipe for Honey-Roasted Ribs is free through September 4, 2013.