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Asian-style Honey Barbecue Ribs for the Big Game

What makes these ribs so amazing is not just the taste, but the fact that you don't have to freeze your butt off outside watching the grill to make them!

¾ cup soy sauce

 1/4 cup hoisin sauce

5 lbs. pork ribs

Zest and juice of 1 lemon

2 whole star anise

2 cinnamon sticks (3”)

1/2 cup honey

4 cups chicken broth

Mix the soy sauce and the hoisin in a bowl, and set aside. These are the marinade ingredients.

If the ribs are large, cut them into individual pieces. If smaller, cluster 2 or 3 ribs together. Place them in a large pot. Cover them with water and bring it to a boil. Boil for 5 minutes. Drain.

Place the ribs on a baking sheet lined with non-stick aluminum foil or with a rack and coat them with the marinade. Let them sit for 10 minutes.

Pre-heat the oven to 350 degrees. Bake the ribs on the baking sheet for 30 minutes.

While the ribs are baking, start the sauce in a large non-stick pan or pot: combine the lemon zest and juice, star anise, cinnamon sticks, honey and chicken broth. Bring it to a boil, then reduce it to a simmer.

When the ribs have finished baking, add them to the sauce pot and simmer (covered) for at least 15 minutes or until the rib meat is tender.

Turn the heat on high, uncover the pot and cook until the sauce is reduced to a glaze that coats the ribs. Be sure to reduce the heat as the sauce thickens or it will burn! When the ribs are sticky and gooey, they’re ready.

Substituting grapefruit for the lemon works really well, too!

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