Honey Soy Lacquered Ribs

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Finger Licking Honey Soy Lacquered Ribs – St. Louis-style pork ribs. Bake these sweet and spicy ribs up to 2 days ahead. Then simply reheat and broil before serving. Did you know that St. Louis Style Ribs doesn’t refer to a dry rub or BBQ sauce, but the cut of the rib itself. Excellent with potato salad and baked beans. This recipe has also made our suggestion list for a perfect Father’s Day Menu.

Perfect for a weeknight dinner or family gathering. Made with high-quality pork ribs. This recipes is very easy to prepare, just plain quick and simple Honey Soy Lacquered spareribs. What we’re looking for are ribs dry rubbed and mopped while grilling or smoking, then basted with a BBQ sauce until lacquered and fall apart tender! They are so easy to make, too!

Did you know that the sparerib comes from the belly area and are typically fatter with more meat on them. They are cut down into a rectangular shape, have flatter bones and when the cartilage and breastbone is trimmed away they are known as a St. Louis Style Honey Soy lacquered ribs.

Louis-style spare ribs are the meatier ribs cut from the belly of thehog after the belly is removed. They are usually trimmed down by cutting away the hard breastbone and chewy cartilage, otherwise known as connective tissue. St. Louis-style ribs are flatter than baby back ribs, which makes them easier to brown.

Serve these ribs with Quick Southern-Style Baked Beans from Pioneer Woman, String Bean and Potato Salad or Broccoli Salad.


Honey Soy Lacquered Ribs

Honey Soy Lacquered Ribs

Bake these sweet and spicy ribs up to 2 days ahead. A tangy glaze made of soy sauce, garlic powder, crushed red pepper, and a little sherry makes sure these spareribs will be the hit at any party.

  • Author: Southern Living
  • Prep Time: :10
  • Cook Time: 1:50
  • Total Time: 1:60
  • Yield: 4-6 1x
  • Category: Dinner
  • Method: Oven or Grill
  • Cuisine: American


Units Scale
  • 2 (2- to 2 1/2-lb.) slabs St. Louis-style pork ribs
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground pepper
  • 1/2 cup honey
  • 2 tablespoons soy sauce
  • 2 tablespoons Asian chili-garlic sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon butter
  • 1 teaspoon dry mustard
  • 1 teaspoon ground ginger


  1. Preheat oven to 325°. Rinse slabs, and pat dry. Remove thin membrane from back of slabs by slicing into it and pulling it off. (This will make the ribs more tender.) Sprinkle salt and pepper over slabs; wrap each slab tightly in aluminum foil. Place slabs on a jelly-roll pan, and bake 2 to 2 1/2 hours or until tender and meat pulls away from bone.
  2. Bring honey and next 6 ingredients to a boil in a saucepan over high heat, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes or until reduced by half. Transfer to a bowl.
  3. Remove slabs from oven. Increase oven temperature to broil on high. Carefully remove slabs from foil; place on a foil-?lined baking sheet. Brush each slab with 3 Tbsp. honey mixture.
  4. Broil 5 to 7 minutes or until browned and sticky. Brush with remaining honey mixture.


Test Kitchen Tip: Ask the butcher to cut the ribs in half crosswise to make appetizer-size ribs, and you can prepare the ribs through Step 2 the day before you plan to cook them. Cover and chill overnight.


  • Serving Size: 4
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