Honey-Glazed Pork Ribs with Roasted Vegetables

Prepare the Pork Ribs:
Preheat your oven to 350°F (180°C).
Rinse the pork ribs under cold water and pat them dry with paper towels.
Season the ribs with 1/2 teaspoon salt, ensuring an even layer over the meat.
Prepare the Honey Glaze:
In a small bowl, whisk together the honey, sweet chili sauce, Dijon mustard, soy sauce, vinegar, garlic powder, and smoked paprika. Mix until well combined.
Drizzle the ribs with 2 tablespoons of vegetable oil and rub it over the ribs to coat evenly.
Brush the honey glaze over both sides of the ribs, reserving some of the glaze for basting later.
Roast the Pork Ribs:
Place the ribs on a baking sheet lined with foil or in a roasting pan.
Cover the ribs with another piece of foil to retain moisture and prevent the glaze from burning.
Roast the ribs in the preheated oven for 1 ½ to 2 hours, or until they are tender. Every 30 minutes, brush the ribs with the reserved glaze for extra flavor.
Prepare the Vegetables:
While the ribs are roasting, prepare the vegetables. Cut the potatoes into chunks, slice the carrot, quarter the onion, and smash the garlic cloves.
Place the vegetables on a separate baking sheet and drizzle them with a bit of vegetable oil. Season with salt and black pepper, then toss everything to coat evenly.
Roast the Vegetables:
After the ribs have been in the oven for 1 hour, place the vegetable tray in the oven alongside the ribs.
Roast the vegetables for 40-45 minutes, or until they are tender and golden, stirring halfway through to ensure even cooking.
Finish the Pork Ribs:
Once the ribs are tender, remove the foil covering and increase the oven temperature to 400°F (200°C).
Continue roasting for an additional 10-15 minutes to caramelize the glaze and create a sticky, golden crust. Be careful not to let the glaze burn.
Serve and Enjoy:
Once the ribs are caramelized, remove them from the oven and let them rest for 5 minutes before slicing.
Serve the ribs alongside the roasted vegetables, garnished with fresh parsley if desired.
Nutrition Facts (Per Serving, Approximate)
Calories: 600 kcal
Carbohydrates: 38 g
Protein: 45 g
Fat: 30 g
Saturated Fat: 10 g
Fiber: 5 g
Sugar: 12 g
Sodium: 800 mg
Frequently Asked Questions (FAQs)
Can I grill the ribs instead of baking them? Yes, you can grill the ribs. Start by slow-cooking them on indirect heat to allow them to become tender, then brush with glaze and cook over direct heat to caramelize the glaze.
What if I don’t have smoked paprika? You can substitute regular paprika if smoked paprika is unavailable, but adding a dash of liquid smoke or smoked salt can help recreate the smoky flavor.
Can I prepare the ribs in advance? Yes, you can marinate the ribs in the glaze and refrigerate them for up to 24 hours before cooking. This will allow the flavors to penetrate the meat even more deeply.
Can I add other vegetables? Absolutely! Feel free to add vegetables like bell peppers, zucchini, or parsnips to the roasted vegetable mix for added flavor and variety.
How do I know when the ribs are done? The ribs should be tender, with the meat pulling back slightly from the bones. You can also use a meat thermometer; the internal temperature should reach 190°F (88°C) for tender ribs.
Tips for Making the Best Honey-Glazed Pork Ribs
Use Foil for Tender Ribs: Wrapping the ribs in foil for the first part of the baking process helps retain moisture, making the ribs tender and flavorful.
Don’t Skip the Basting: Basting the ribs with extra glaze every 30 minutes adds depth of flavor and helps create a sticky, flavorful coating.
Rest the Ribs Before Slicing: Allowing the ribs to rest for a few minutes after baking helps keep them juicy and makes slicing easier.
Choose the Right Potatoes: For roasting, use Yukon Gold or red potatoes for a creamy interior and crispy exterior.
Customize the Glaze: Feel free to add a dash of hot sauce for a spicier glaze or a pinch of brown sugar for extra sweetness.
Storage Tips
In the Refrigerator: Store leftover ribs and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
In the Freezer: You can freeze cooked ribs by wrapping them in foil and storing them in a freezer-safe bag for up to 3 months. Reheat in the oven, adding a bit of fresh glaze if desired.
Conclusion
Honey-Glazed Pork Ribs with Roasted Vegetables is a deliciously comforting meal that’s both flavorful and filling. The sticky, sweet glaze on the ribs complements the savory roasted potatoes, carrots, and onions, making it a satisfying main dish for any gathering. With minimal prep work and a simple glaze, this recipe is accessible and perfect for anyone who loves bold flavors. Whether you’re cooking for a special occasion or just enjoying a cozy meal at home, these ribs and roasted vegetables are sure to impress. Enjoy the perfect balance of sweet and savory in every bite!