Sticky Sweet Ribs

Ingredients

• 2 racks of baby back ribs (about 4-5 lbs)
• 1 tablespoon of olive oil
• Salt and pepper, to taste
• 1/2 cup soy sauce
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 1/4 cup brown sugar
• 3 cloves of garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon sesame oil
• 1 teaspoon black pepper
• 1/2 cup hoisin sauce
• 1/4 cup honey
• 1 tablespoon rice vinegar
• 1 tablespoon sriracha (optional, for heat)

Instructions

1. Preheat your oven to 300°F (150°C). Rinse the ribs under cold water and pat them dry with paper towels. Remove the silver skin from the back of the ribs for better flavor absorption.
2. In a bowl, combine soy sauce, apple cider vinegar, honey, brown sugar, minced garlic, grated ginger, sesame oil, and black pepper. Place the ribs in a large resealable bag or dish, pour the marinade over them, and ensure they are well coated. Seal and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
3. After marinating, remove the ribs from the fridge and let them sit at room temperature for about 30 minutes. Rub them with olive oil, salt, and pepper. Place the ribs on a baking sheet lined with aluminum foil and cover with another piece of foil. Bake in the preheated oven for 2.5 to 3 hours until tender.
4. While the ribs are baking, prepare the sticky rib glaze by combining hoisin sauce, honey, rice vinegar, and sriracha in a small saucepan. Cook over medium heat, stirring occasionally, until the mixture is bubbly and thickened, about 5-7 minutes. Remove from heat.
5. Once the ribs are tender, remove them from the oven and discard the top piece of foil. Brush the sticky glaze generously over the ribs.
6. Increase the oven temperature to 400°F (200°C) and return the ribs to the oven, uncovered. Bake for an additional 15-20 minutes, basting with more glaze halfway through, until the ribs are caramelized and sticky.
7. Remove the ribs from the oven and let them rest for about 10 minutes before slicing. Serve with extra glaze on the side for dipping.