Honey-Garlic Pork Ribs
Honey-Garlic Pork Ribs is a main course that serves 4. Watching your figure? This gluten free and dairy free recipe has 1739 calories, 73g of protein, and 106g of fat per serving. This recipe covers 40% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. A mixture of pork loin back ribs, honey, garlic powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
Instructions
Cut ribs into serving-size pieces; place in a large resealable plastic bag.
Combine remaining ingredients; pour half the marinade over the ribs. Seal bag and turn to coat; refrigerate for several hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade.
Drain and discard marinade from ribs.
Place ribs on a rack in a greased shallow baking pan. Cover and bake at 350° for 1 hour.
Pour reserved marinade over ribs.
Bake, uncovered, for 30-45 minutes or until meat is tender, brushing occasionally with pan juices.
Recommended wine: Pinot Noir, Shiraz, Zinfandel
Pinot Noir, Shiraz, and Zinfandel are great choices for Pork Ribs. Pork ribs and other barbecued porks with sweet-and-spicy sauces work well with these red wines. You could try Wild Horse Unbridled Pinot Noir. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 24 dollars per bottle.
Wild Horse Unbridled Pinot Noir
This Unbridled Pinot Noir has generous cherry, blackberry and vanilla aromas withsubtle savory notes. It's full-bodied with ripe fruit flavors and supple tannins, making ita good match for wine-braised beef short ribs, grilled Portobello mushrooms, or roastpork loin with a raspberry balsamic glaze. It is delicious now, and should mature nicelyover the next five years.