Honey pork ribs
8 servings
35 minutes
Honey glazed pork ribs are a vivid representative of Chinese cuisine, where the harmony of flavors plays a key role. This recipe combines the sweetness of honey, the richness of soy sauce, and the aroma of sesame oil to create a perfect balance of taste nuances. The dish's history traces back to Cantonese culinary traditions, where caramelized meat is valued for its juiciness and tenderness. The ribs are marinated in a spicy sauce, absorbing Eastern aromas, then baked to an appetizing caramelized crust. The honey glaze gives them a glossy texture and rich flavor. The ribs can be served hot or cold, and the thick marinade turns into a sauce that complements the meat with exquisite depth. This dish pairs perfectly with rice or fresh vegetables, becoming a centerpiece on festive tables.
1
Make a marinade from sugar, light and dark soy sauce, sesame oil, cognac (or whiskey), and hoisin sauce. Marinate the pork ribs for eight hours.
- Cane sugar: 2 tablespoons
- Dark soy sauce: 2 tablespoons
- Light soy sauce: 2 tablespoons
- Cognac (brandy): 100 ml
- Sesame oil: 50 ml
- Hoisin sauce: 2 tablespoons
- Pork ribs: 2 kg
2
After that, preheat the oven to 220 degrees. Place the ribs on the baking sheet and keep the marinade.
- Pork ribs: 2 kg
3
Bake the ribs for fifteen minutes, then remove them, lower the oven temperature to 180 degrees, brush each rib with honey (it's easiest to do this with a wide brush), and return to the oven for another ten to fifteen minutes.
- Pork ribs: 2 kg
- Honey: 4 tablespoons
4
During this time, place the marinade from the ribs in a saucepan and reduce it to a thick sauce.
- Cane sugar: 2 tablespoons
- Dark soy sauce: 2 tablespoons
- Light soy sauce: 2 tablespoons
- Cognac (brandy): 100 ml
- Sesame oil: 50 ml
- Hoisin sauce: 2 tablespoons
5
Serve ribs with sauce. They can be hot or cold.
- Pork ribs: 2 kg
