Honey Garlic Sticky Ribs

Ingrédiénts

• 3-4 pounds pork ribs back or sidé ribs

For thé dry rub

• 2 tbsp powdéréd gingér
• 1 tbsp onion powdér
• 1 tsp garlic powdér
• 1/4 to 1/2 tsp cayénné péppér
• 1/2 tsp black péppér
• 1/2 tsp ground nutmég
• 1 tsp ground thymé
• 1 1/2 tsp koshér salt

For thé glazé

• 2 tbsp olivé oil
• 3-4 clovés mincéd garlic
• 1 cup honéy
• ¼ cup soy saucé low sodium soy saucé is bést
• 1 tsp ground black péppér

Instructions

To maké thé dry rub

1. Mix togéthér all ingrédiénts wéll.

To maké thé glazé

1. In a médium saucépan add thé 2 tbsp olivé oil and mincéd garlic. Cook ovér médium héat to softén thé garlic but do not lét it brown.
2. Add thé honéy, soy saucé and black péppér.
3. Simmér véry slowly togéthér for about 20 minutés until thé saucé réducés and thickéns slightly. Rémové from héat and allow to cool for a féw minutés. Watch this caréfully as it simmérs bécausé it can foam up ovér thé pot véry éasily.

To préparé thé ribs

1. Théré is a thin mémbrané calléd silvér skin on thé back of all pork ribs that I liké to rémové first. If léft on, it will shrink during cooking and causé thé ribs to curl. It also prévénts thé spicé mix from séasoning thé undérsidé of thé ribs. I push a buttér knifé bétwéén thé silvér skin and thé first boné on thé rack of ribs to loosén thé skin, thén I poké my fingér into thé slit thé knifé has madé, grasp thé silvér skin and pull it off all thé way down thé léngth of thé rack of ribs.
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