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Description
Cutting the rack to fit the skillet allows them to slow-roast and caramelize in one pan.
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Ingredients
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1 rack baby back ribs (cut into 3-rib sections) 1 tsp salt 1 tsp black pepper 1 tsp garlic powder 1/2 cup hoisin sauce (glaze) 2 tbsp soy sauce (glaze) 1 tbsp honey (glaze)
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Prep: Preheat oven to 275°F. Season ribs with the salt, pepper, and garlic powder. Arrange them meat-side up in a large cast-iron skillet. Slow Roast: Cover the skillet tightly with foil. Bake for 2.5 hours until the meat is highly tender and pulling back from the bone. Glaze: Remove from the oven and discard the foil. Carefully drain off the excess fat and liquid from the skillet. Mix the glaze ingredients and brush generously over the meat. Caramelize: Switch the oven to Broil. Return the uncovered skillet to the oven for 5–8 minutes, watching closely, until the glaze is bubbling and slightly charred at the edges.
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