Honey-Glazed Oven Ribs

These oven ribs get a head start with a quick parboil that renders out excess fat and gives you a cleaner, leaner finished rack. Four pounds of pork spareribs go into boiling water for just 4 minutes, then hit the oven on a rack where the honey glaze builds up layer by sticky layer.

The glaze is where the magic happens. Honey, lemon juice, lemon zest, grated ginger, garlic, crushed rosemary, sage, and red pepper flakes. It’s sweet, citrusy, herbal, and just a little spicy. Brush it on every 15 minutes during the hour-long bake. Each coat caramelizes over the last, creating a lacquered, mahogany-colored finish with incredible depth.

The two-temperature bake is smart: 15 minutes at high heat to set the surface, then drop to a moderate temperature for the remaining hour. This prevents the honey from burning while giving the ribs time to cook through and get tender.

Pro Tips

• Parboil for exactly 4 minutes. Longer and you start losing flavor to the water. Save the liquid for soup stock if you like.
• Place ribs on a rack in the roasting pan. Direct contact with the pan bottom means the glaze burns on one side.
• Brush the glaze generously every 15 minutes. Four coats builds the best lacquer.
• The ribs are done when the meat pulls back from the bone tips and a fork slides in easily.

Variations

• Bourbon honey glaze: Add 2 tablespoons of bourbon to the honey mixture for a smoky-sweet depth.
• Asian twist: Replace the rosemary and sage with soy sauce and five-spice powder for a Chinese-style glazed rib.
• Spicier: Double the red pepper flakes or add a tablespoon of sriracha to the glaze.