14 honey garlic rib recipes

Honey garlic ribs cooked entirely in the microwave with teriyaki sauce, ginger, and pressed garlic. Tender country-style pork ribs in under 40 minutes.

Slow cooked beef short ribs that simply fall off the bone in a delicious Chinese style barbecue sauce. Packed with flavor and nearly hands-free preparation using your slow cooker or Crockpot.

Side ribs are cheaper than back ribs - there is lots of bone, but you can still get nice portions of meat.

These Chinese sticky ribs are scrumptious.

Grilled lamb rib chops with a port and blackberry reduction sauce spiced with cardamom, clove, and jalapeno. An elegant dinner with a sweet-heat berry glaze.

Grilled baby back ribs with a peach preserves and honey mustard glaze. Sweet, tangy, and charred on a hot grill with no precooking needed.

Tender beef short ribs get a head start in the microwave, then hit the grill for smoky, charred edges and sticky honey-chili glaze. Ready in under an hour with a quick ketchup-based barbecue marinade.

Honey-glazed oven ribs parboiled first to remove excess fat, then baked with a glaze of honey, lemon juice, ginger, rosemary, sage, garlic, and red pepper flakes brushed on every 15 minutes.

Grilled spareribs with homemade Creole mustard sauce, a cumin-cayenne dry rub, and a sticky honey glaze. Three layers of Cajun-style flavor build bark, bite, and a sweet-spicy caramelized finish.

Korean barbecue short ribs (kalbi) marinated in shoyu, garlic, ginger, honey, and sesame oil, then grilled or broiled for smoky, caramelized edges.

Citrus barbecued pork ribs basted in a tangy fresh-juice glaze of orange, lemon, honey, horseradish, mustard, and Worcestershire. Bright, zippy ribs that cut through the richness of slow-grilled pork.

Chinese-style roasted spare ribs (Pei Quot) braised in black bean, soy, honey, and hoisin sauce, then roasted or grilled until sticky and dry. Spicy, sweet, and glazed.

Fall-off-the-bone Southwestern pork ribs baked low and slow in a tangy homemade sauce with chili sauce, honey, brown sugar, and six cloves of garlic.

Chinese barbecued spareribs marinated in hoisin, dark and light soy sauce, honey, chili oil, and Marsala wine. Oven-roasted with a sticky, lacquered glaze basted every 15 minutes.