Turn the ribs bone-side up. Slide a butter knife under the thin, translucent membrane (silverskin) on the back of the bones. Grip it with a paper towel and pull it off firmly. This ensures the seasoning penetrates and the ribs stay tender. Pat dry and rub both sides evenly with the dry rub mixture.
Preheat your oven to 300°F (150°C). Wrap the seasoned ribs tightly in a double layer of aluminum foil, creating a sealed packet to trap the moisture. Place the packet on a baking sheet and bake for 2.5 to 3 hours, or until the meat is tender and starting to pull back from the bone ends.
While the ribs bake, combine all the sauce ingredients (minced garlic, honey, soy sauce, vinegar, ginger, hoisin) in a small saucepan over medium heat. Bring to a simmer and let it bubble for 5–7 minutes until it thickens into a glossy, syrup-like glaze. Remove from heat.
Carefully open the foil packet (watch out for hot steam) and brush a generous layer of the honey garlic sauce all over the top side of the ribs. Turn your oven to Broil (high). Place the uncovered ribs back in the oven for 3–5 minutes until the sauce is bubbling, sticky, and slightly charred at the edges. Watch them closely so the honey doesn’t burn!
For an insanely good crust, do the broiling step in stages. Brush on a layer of sauce, broil for 2 minutes, pull them out, apply another layer of sauce, and broil for 2 more minutes.
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Slow Cooker: Cut the seasoned rack into 3–4 bone portions so they fit. Stand them upright against the walls of the slow cooker, meat side facing out. Pour half the glaze over them. Cook on Low for 6–7 hours or High for 4 hours. Finish under the oven broiler with the remaining glaze.
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Instant Pot / Pressure Cooker: Pour 1 cup of water or broth into the bottom of the inner pot. Place the seasoned ribs on a trivet in a circular ring. Cook on High Pressure for 25 minutes, followed by a 15-minute natural pressure release. Remove, glaze, and broil.
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