Oven-baked sticky honey baby back ribs

Makes: 4 main course or 8 appetizer servings
Cook Time: 2-2 1/2 hours
Total Time: Approximately 2 hours 30 minutes (including prep, baking, and finishing)

Ingredients:

• 4 lb. baby back pork ribs (membrane removed)
• 2 tsp. sea salt
• 1 tsp. freshly ground black pepper
• 2 tsp. paprika
• 2 tsp. garlic powder
• 1/2 tsp. ground red pepper (optional)
• 1 cup honey (Blossom Bees' Spring Wildflower or Autumn Wildflower Honey)
• 2 Tbsp. Shaoxing rice wine or dry sherry
• 1 Tbsp. finely chopped fresh ginger
• 1/2 tsp. five-spice powder
• Flaky sea salt

Instructions:

1. Preheat and Prepare:
   • Preheat your oven to 300°F. Line a baking sheet with two layers of foil, ensuring the shiny side is facing outwards.
2. Dry Rub:
   • In a bowl, mix together the kosher salt, freshly ground black pepper, paprika, garlic powder, and ground red pepper. Rub this mixture evenly onto both sides of the ribs.
3. Prepare Sauce:
   • In another bowl, whisk together honey (choose Spring or Autumn Wildflower), hoisin sauce, soy sauce, rice wine or sherry, chopped ginger, and five-spice powder.
4. Apply Honey Glaze:
   • Coat the dry-rubbed ribs generously with the honey glaze mixture.
5. Wrap and Bake:
   • Place the ribs on the prepared baking sheet, meaty side down. Cover the ribs tightly with two layers of foil, crimping the edges to seal. Bake in the preheated oven for 2-2 1/2 hours, or until the meat starts to shrink away from the ends of the bone.
6. Finish under Broiler or Grill:
   • After baking, increase the oven temperature to broil. Uncover the ribs and brush with additional honey glaze. Broil the ribs for 1-2 minutes until the glaze becomes cooked on and bubbly. Alternatively, you can grill the ribs briefly to caramelize the glaze.
7. Serve:
   • Remove the ribs from the oven or grill and serve immediately.

Cook's Note:

• For a spicier kick, increase the amount of ground red pepper in the dry rub. To ensure the ribs are tender, bake them covered with foil to retain moisture. For added flavor, let the ribs marinate in the honey glaze for a few hours before baking.

Pairing Suggestions:

• Spring Blossom: Use Blossom Bees' Spring Wildflower Honey to add a light, floral note to the ribs. Pair with iced green tea for a refreshing contrast.
• Autumn Richness: Opt for Blossom Bees' Autumn Wildflower Honey to enhance the ribs with a rich, warm flavor. Pair with mulled cider for a cozy, autumnal meal.

Nutrition Facts (Per Serving):

• Calories: 400
• Fat: 25g
• Carbohydrates: 18g
• Protein: 30g