honey glazed ribs
Serves: 4 for main course or 6 to 8 as an appetizer
 
(adapted from Mario Batali)
4th of July Bonus: These ribs are cooked ahead of time and ready to be warmed up on the grill with the honey glaze just before serving.
Ingredients
  • 3 to 4 pounds baby back pork ribs (about 2 slabs)
  • ½ cup white wine
  • ½ cup soy sauce
  • 1 bunch scallions, green parts only, finely chopped
  • 3 inch piece fresh ginger, peeled and finely chopped
  • 8 cloves garlic, coarsely chopped
  • 6 tablespoons brown sugar
  • 1 tablespoon Chinese five-spice powder
  • Honey Glaze
  • ⅔ cup honey
  • ½ cup orange juice
  • ¼ cup fresh lemon juice
  • 3 tablespoons soy sauce
  • 2 tablespoon Dijon-style mustard
  • 1 tablespoon sesame oil
  • 1 teaspoon curry powder
  • 1 teaspoon dried ginger
Instructions
  1. Preheat the oven to 350°F.
  2. In a large bowl, combine the wine, soy sauce, scallions, ginger, garlic, brown sugar, and five spice powder
  3. Cut each rack into individual ribs and place them in the bowl with the wine mixture, tossing the ribs gently so they are covered. Transfer the ribs and liquid to a baking pan, cover with foil, and bake in the center of the oven for one hour. Let the ribs cool, then transfer to resealable freezer bags, and refrigerate for up to 2 days,
  4. To finish the ribs on the grill:
  5. In a small bowl combine the ingredients for the Honey Glaze.  Cook the ribs over a medium fire, turning and mopping them several times with the glaze until they are heated through and are nicely browned, about 15 minutes.  Serve immediately with lots of napkins.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2012/07/04/fireworks-and-fire-works/