Serving: Pair with mashed potatoes, rice, or a fresh salad.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm gently in the oven to maintain glaze and tenderness.
Variations
Spicy Honey Ribs: Add 1 teaspoon chili flakes to the glaze for a kick.
Asian-Inspired: Swap soy sauce with hoisin sauce and add a teaspoon of grated ginger.
Smoky Flavor: Grill the ribs after glazing for a smoky, charred finish.
FAQ
Q: Can I use baby back ribs instead of pork ribs?
A: Yes! Cooking times may be slightly shorter (1.5–2 hours) since baby back ribs are more tender.
Q: Can I make this in advance?
A: Absolutely. Cook the ribs and glaze a day ahead, refrigerate, and reheat with fresh roasted vegetables before serving.
Q: Can I roast the vegetables at the same time as the ribs initially?
A: It’s better to roast them later at a higher temperature to ensure they caramelize without overcooking.
