- Level
- very easy
- Marinate Time
- 2 h 10 m
- Prep Time
- 30 mins
- Total Time
- 2 h 45 m
- Serves
- 6
Ingredients
- 2 pkgs
- Nagano pork back ribs
- approx. 800 g each
- 1 tsp
- salt
- 5 mL
- 3/4 cup
- water
- 175 mL
- 1/2 cup
- honey
- 125 mL
- 1/4 cup
- soy sauce
- 60 mL
- 4
- garlic cloves, peeled and crushed
- 1 to 2-in (2.5 to 5 cm) piece
- red finger hot pepper, thinly sliced, plus extra to garnish
- 2 tsp
- toasted sesame seeds
- 10 mL
- 1
- green onion, thinly sliced on the bias
Method
Step 1
Position the oven rack in the centre position. Preheat oven to 325°F (163°C).
Step 2
Pat ribs dry with paper towel. Season all over with salt. Wrap each rib tightly with aluminium foil, then set on a large rimmed baking sheet.
Step 3
Bake on centre rack, 2 hrs to 2 hrs 15 min or until ribs are very tender but not yet falling off bone.
Step 4
Meanwhile, set a fine mesh sieve over a small bowl. Set aside.
Step 5
Combine water with honey, soy, garlic and chili in a medium saucepan. Bring to a full boil, then reduce heat to medium and simmer, stirring often, 10 to 14 min or until mixture is reduced to 1 cup. Pass through sieve to remove garlic and chili. Reserve one-third for finishing ribs.
Step 6
Preheat a clean, oiled grill to medium-high heat.
Step 7
Carefully unwrap foil and remove ribs (steam will escape packet). Discard juices.
Step 8
Reduce heat to medium. Grill ribs, with lid closed, turning and basting with honey mixture often, 8 to 10 min or until meat is browned and layered with glaze. Transfer to a cutting board to rest for 5 min.
Step 9
Cut between bones into individual ribs and brush with reserved honey mixture. Transfer to a platter and sprinkle with chili, sesame seeds and green onions to garnish. Serve immediately.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/6 of recipe)
- Calories:
- 440
- Fat:
- 25 g
- Saturated Fat:
- 9 g
- Carbs:
- 26 g
- Sugar:
- 24 g
- Cholesterol:
- 95 mg
- Protein:
- 27 g
- Sodium:
- 1100 mg
