Use a Flavorful Marinade: Before glazing, marinate the ribs in a mixture of garlic, honey, soy sauce, and spices. This helps infuse the meat with flavors that complement the sweet and savory glaze.
Slow Cook for Tenderness: Slow cooking the ribs at low temperatures (225°F) for 3-4 hours allows the meat to become tender while absorbing the flavors from the marinade, creating melt-in-your-mouth ribs.
Apply the Honey Garlic Glaze Near the End: Apply the honey garlic glaze during the last 30 minutes of cooking to avoid burning the sugar in the honey, which can cause the glaze to become too sticky or charred.
Use the "Texas Crutch": Wrap the ribs in foil for part of the cooking process (about 2 hours), then uncover for the last 30 minutes to allow the glaze to caramelize without drying out the meat.
Balance the Flavors: The key to a great honey garlic glaze is balancing the sweetness of honey with the savory flavors of soy sauce and the depth of garlic. You can add a splash of vinegar or lemon juice for some acidity to cut through the sweetness.
Monitor Internal Temperature: Aim for an internal temperature of 190-195°F for perfectly tender ribs. This ensures that the collagen in the meat breaks down, making the ribs juicy and easy to pull apart.
Use Fresh Garlic: Fresh garlic will provide a more robust flavor than garlic powder. Finely chop or mince the garlic to release its full flavor and mix it with honey and soy sauce to make the glaze.
Finish on High Heat for a Crisp Finish: Once glazed, finish the ribs over high heat (either on the grill or under the broiler) for a few minutes to create a caramelized, crispy exterior that contrasts with the tender meat inside.
STAY TURNED FOR DEVELOPMENT