Easy to make, these ribs are delicious served either hot or at room temperature. So this is a great recipe for a casual dinner party that you can make ahead. The sauce is great served over rice.

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
4 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.

  • Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.

  • Bake for 1 hour, turning every 20 minutes.

Nutrition Facts

477 calories; protein 29.5g 59% DV; carbohydrates 21.7g 7% DV; fat 30.1g 46% DV; cholesterol 120.1mg 40% DV; sodium 929mg 37% DV. Full Nutrition
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Reviews (367)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/26/2003
This is a great recipe as is, but I made a few adjustments that made it even better. Instead of garlic salt I use garlic powder to cut the sodium and mix it in with the other ingredients. I boil the ribs first for 30 minutes to make them tender, then put them in a deep glass pan (to minimize the sauce burning). I then pour the sauce over the ribs and cook in the oven for another 35 - 45 minutes. Deeelicious! Read More
(558)

Most helpful critical review

Rating: 2 stars
01/03/2011
We really did not like this. It had the flavor of honey without the sweetness. Will not be making again. Read More
(14)
467 Ratings
  • 5 star values: 311
  • 4 star values: 95
  • 3 star values: 31
  • 2 star values: 20
  • 1 star values: 10
Rating: 5 stars
12/26/2003
This is a great recipe as is, but I made a few adjustments that made it even better. Instead of garlic salt I use garlic powder to cut the sodium and mix it in with the other ingredients. I boil the ribs first for 30 minutes to make them tender, then put them in a deep glass pan (to minimize the sauce burning). I then pour the sauce over the ribs and cook in the oven for another 35 - 45 minutes. Deeelicious! Read More
(558)
Rating: 5 stars
07/04/2003
These ribvs were great. I used baby back ribs which I simmered in water first for one hour, then I backed them according to the directions for one hour. Finally I threw them on the grill for 15 minutes and basted them with BBQ sauce. The results were tender to the bone ribs that were delicious! Read More
(153)
Rating: 5 stars
10/16/2005
OMG! This was soooo good! I poured the sauce over a pork tenderloin covered w/ foil & baked @ 375 for about an hour & a half & then removed the foil & broiled to brown it for about 20 minutes. My family raved about this dish! I served it w/ fried cinnamon & brown sugar granny smith apples & a fresh salad but next time I think I will try it w/ a grueyere cheese potato dish instead of the apples ( they both had sweet sauces that seemed redundant). Read More
(125)
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Rating: 5 stars
01/08/2007
This is a great recipe but I added 2tbsp. of cornstarch disolved in 1/4cup of water. The ribs came out with a light sauce coating. I seved them with garlic butter parmesan egg noodles. Read More
(55)
Rating: 5 stars
02/11/2003
We love this recipe! It is now a family favorite! I cook it in a corningware dish (covered) because it seemed a bit dry on the cookie sheet. We serve it over rice and use the leftover juices over it as well to add some flavor to the rice. Read More
(53)
Rating: 5 stars
05/07/2006
These ribs were very good, and I am glad I tried them. That said, some of the reviews on here made me think twice before doing so! As far as the cleanup goes... I would NOT recommend using a cookie sheet, your oven will most likely get spattered. I used two Pyrex 13x9 roasting pans, and had no trouble with dripping on my oven floor. I lined my pans with a single layer of cheap foil (all I had), and one pan leaked pretty badly. I soaked it for quite awhile in hot water and then attacked it with a pot scrubber - problem solved. You definately had to put some effort into getting the sauce off, but nothing sensational. Non-stick is a no-no for this recipe. As far as the sauce consistancy, it was more liquid than traditional barbecue, but that didn't compromise the flavor. These would be great for a cook-out, because your fingers stay a whole lot cleaner. Summary: give these delicious ribs a try! Thanks for sharing. Read More
(52)
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Rating: 5 stars
06/07/2003
My husband and I loved these ribs. They were very easy to make. The next time I make this though I will use a disposable aluminum pan. Even with the foil covered pan it was messy to clean up. This one is definitely a keeper! Read More
(33)
Rating: 5 stars
01/08/2003
in a word...WOW! these were excellent. my husband is normally the rib chef in the house but after these i think it will become my job from now on. i made 5 lbs and 3 of us ate most of them...including my son who hates ribs. i ate the left overs for lunch the next day and got in trouble when my husband came home and wanted them! thanks for the recipe...these will be a regular. Read More
(30)
Rating: 5 stars
07/23/2003
Good ribs. I love using the pork spareribs because they always come out so tender just about any way you cook them. I wonder how this would do in a slow cooker. Planning on making this one again soon. Read More
(29)
Rating: 2 stars
01/03/2011
We really did not like this. It had the flavor of honey without the sweetness. Will not be making again. Read More
(14)
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