Honey-Glazed Baby Pork Ribs


For the ribs:

  • 2 whole racks small pork ribs

For the marinade:

  • 6 ounces soy sauce
  • 6 ounces rice vinegar
  • 6 ounces honey
  • ¼ cup garlic cloves, chopped
  • ¼ cup ginger, chopped
  • 4 jalapeno peppers, chopped

For the sauce:

  • 6 ounces sake
  • Marinade (from above)
  • ½ bunch cilantro, chopped
  • ½ bunch mint, chopped
  • 6 tablespoons unsalted butter
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      995 calories; 53 grams fat; 27 grams saturated fat; 1 gram trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 89 grams carbohydrates; 2 grams dietary fiber; 71 grams sugars; 21 grams protein; 152 milligrams cholesterol; 4755 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Two to four servings


  1. Make the marinade by mixing the ingredients together in a flat deep pan. Add the pork ribs, cover, and refrigerate at least two hours or overnight.
  2. Prepare the sauce by combining the sake, marinade drained from the ribs, cilantro and mint in a saucepan. Bring the liquid to a boil, then reduce by two-thirds over medium heat. Whisk in the butter, then strain the sauce.
  3. Preheat the oven to 350 degrees.
  4. Roast the ribs in a flat pan for one hour and 15 minutes, until tender and cooked through. The ribs may be finished over a charcoal grill or heated in a wok with a little peanut oil and a sprinkling of sugar. Toss the ribs with the sauce in the wok, or serve on a platter with the sauce on top. Garnish with thinly sliced scallions.

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