Rosemary Garlic Baby Back Ribs
Elevate your next meal with these irresistible Rosemary Garlic Baby Back Ribs, a perfect blend of savory and sweet flavors. Infused with fresh rosemary, garlic, and a touch of brown sugar, these tender and juicy ribs are roasted to perfection before being caramelized with a sticky honey glaze. The recipe combines a slow oven-baking technique to ensure fall-off-the-bone tenderness, while the final high-temperature bake ensures the glaze becomes beautifully golden and sticky. Ideal for weekend gatherings or a special dinner, these herbaceous, spiced ribs are sure to be the star of your table. Serve them hot with extra glaze on the side for an unforgettable dining experience! Keywords: rosemary garlic baby back ribs, sticky honey glaze, fall-off-the-bone ribs, oven-baked ribs recipe, tender pork ribs.
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Recipe Information
Ingredients
- 2 racks Baby back ribs
- 2 tablespoons Fresh rosemary
- 6 cloves Garlic cloves
- 3 tablespoons Olive oil
- 2 tablespoons Brown sugar
- 1 tablespoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Honey
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Soy sauce
- 1 roll Foil
Instructions
Preheat your oven to 300°F (150°C).
Place the baby back ribs on a large cutting board and use a paper towel to remove the thin membrane on the bone side of each rack for better flavor absorption.
In a small food processor or mortar and pestle, combine fresh rosemary, garlic cloves, olive oil, brown sugar, paprika, salt, and black pepper until a paste forms.
Rub the rosemary garlic mixture generously over both sides of the ribs, ensuring every crevice is coated.
Wrap each rack tightly in aluminum foil to lock in moisture and place them on a large baking sheet, bone-side down.
Bake in the preheated oven for 2.5 hours, or until the ribs are tender and easily pull away from the bone with a fork.
While the ribs are baking, prepare the glaze by whisking together honey, apple cider vinegar, and soy sauce in a small saucepan over medium heat. Simmer the mixture for 3-5 minutes, or until slightly thickened. Set aside.
Once the ribs are done baking, carefully remove them from the foil and transfer them to a wire rack set over the baking sheet.
Brush the glaze generously over both sides of each rack of ribs.
Increase the oven temperature to 425°F (220°C) and return the ribs to bake, uncovered, for an additional 10-15 minutes, or until the glaze becomes sticky and caramelized.
Remove from the oven and let the ribs rest for 5 minutes before slicing them into individual portions.
Serve immediately with extra glaze on the side, if desired. Enjoy your Rosemary Garlic Baby Back Ribs!
Nutrition Facts
Calories |
5675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 379.6 g | 487% | |
| Saturated Fat | 128.2 g | 641% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1309 mg | 436% | |
| Sodium | 9268 mg | 403% | |
| Total Carbohydrate | 181.5 g | 66% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 150.5 g | ||
| Protein | 364.6 g | 729% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 881 mg | 68% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4703 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
