Add 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, and 1 teaspoon grated ginger to the sauce. Garnish with sesame seeds and green onions.
BBQ Honey Garlic Ribs:
Mix in 2 tablespoons BBQ sauce for a smoky twist.
Citrus Honey Garlic Ribs:
Add zest and juice of 1 orange or 1 lime to the sauce for a bright, citrusy flavor.
Sticky Pineapple Ribs:
Add ½ cup pineapple juice to the sauce and garnish with grilled pineapple slices.
Garlic Butter Ribs:
After baking, toss the ribs in a mixture of melted butter, minced garlic, and chopped parsley for extra richness.
Slow Cooker Ribs:
Cook the ribs in a slow cooker on low for 6-8 hours, then finish under the broiler for a sticky glaze.
Grilled Ribs:
Grill the ribs over medium heat, basting with the sauce, until caramelized and cooked through.
How to Store
Refrigerating:
Store leftover ribs in an airtight container for up to 4 days. Reheat in the oven or microwave.
Freezing:
Wrap the ribs tightly in plastic wrap and aluminum foil, then place in a freezer-safe bag. Freeze for up to 3 months.
Thaw in the fridge overnight before reheating.
Reheating:
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