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“As sweet as an angel but as messy as something you've peeled off the front-bumper of your 1958 Plymouth Fury, I love these ribs as an accompaniment to something spicier. Always messy, I prefer serving these with flat bread of some kind.”
READY IN:
10hrs
SERVES:
16
YIELD:
16 appetizers
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the ribs in half and set aside.
  2. Mix all of the other ingredients together in a bowl. Start with the chicken broth before adding the honey; whisk the honey and tomato paste in, to help them both dissolve.
  3. Marinate the meat in the other ingredients, turning to coat everything. Refrigerate for 2-4 hours; overnight is best.
  4. Make a pouch out of aluminum foil and place the meat and its marinade inside. Crimp it shut.
  5. Place the aluminum foil pouch into a heated 225 degree (Fahrenheit) oven.
  6. Roast for 6 hours.
  7. Remove, plate, and serve. A good side-dish for these ribs are Native American fry bread, tortillas, or warmed pita bread.

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