Glazed Pork Ribs

Ingredients:

For the Pork Ribs:

  • 2 racks of baby back ribs (about 4-5 pounds)

  • Salt and black pepper, to taste

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

For the Glaze:

  • 1 cup ketchup

  • 1/2 cup honey

  • 1/4 cup soy sauce

  • 1/4 cup brown sugar

  • 3 tablespoons apple cider vinegar

  • 2 tablespoons Dijon mustard

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon smoked paprika

  • 1 teaspoon garlic powder

  • 1/2 teaspoon ground ginger

  • Dash of hot sauce (optional, for heat)

For Garnish:

  • Sesame seeds

  • Chopped green onions

  • Fresh cilantro, chopped

Instructions:

Preparing the Pork Ribs:

  1. Remove Membrane:

    • Flip the racks of ribs and, using a knife or your fingers, remove the thin membrane from the back of the ribs. This helps the flavors penetrate better.

  1. Season the Ribs:

    • Season both sides of the ribs with salt, black pepper, garlic powder, and onion powder. Rub the seasonings into the meat.

  1. Preheat the smoker:

    • Preheat your smoker to 225°F.

  1. Slow Roast the Ribs:

    • Place the seasoned ribs on a baking sheet lined with aluminum foil. Cover the ribs with another sheet of foil and roast in the preheated oven for 2.5 to 3 hours or until the meat is tender.

Making the Glaze:

  1. Prepare the Glaze:

    • In a saucepan, combine ketchup, honey, soy sauce, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, smoked paprika, garlic powder, ground ginger, and hot sauce if using.

    • Bring the mixture to a simmer over medium heat, stirring frequently.

  1. Simmer and Reduce:

    • Allow the glaze to simmer for about 10-15 minutes, or until it thickens slightly. Stir regularly to prevent burning.

Glazing the Ribs:

  1. Glaze the Ribs:

    • Once the ribs are tender, increase the oven temperature to 325°F (200°C).

    • Brush the ribs generously with the prepared glaze.

  1. Final Roasting:

    • Return the glazed ribs to the oven, uncovered, for an additional 15-20 minutes or until the glaze is sticky and caramelized.

Serving:

  1. Rest and Garnish:

    • Let the glazed pork ribs rest for a few minutes before slicing.

    • Sprinkle with sesame seeds, chopped green onions, and fresh cilantro for garnish.

  1. Slice and Serve:

    • Slice the ribs between the bones and serve them with any remaining glaze on the side.