Prepare the Pork Ribs:
Preheat your oven to 350°F (180°C).
Rinse the pork ribs under cold water and pat them dry with paper towels.
Season the ribs with 1/2 teaspoon salt, ensuring an even layer over the meat.
Prepare the Honey Glaze:
In a small bowl, whisk together the honey, sweet chili sauce, Dijon mustard, soy sauce, vinegar, garlic powder, and smoked paprika. Mix until well combined.
Drizzle the ribs with 2 tablespoons of vegetable oil and rub it over the ribs to coat evenly.
Brush the honey glaze over both sides of the ribs, reserving some of the glaze for basting later.
Roast the Pork Ribs:
Place the ribs on a baking sheet lined with foil or in a roasting pan.
Cover the ribs with another piece of foil to retain moisture and prevent the glaze from burning.
Roast the ribs in the preheated oven for 1 ½ to 2 hours, or until they are tender. Every 30 minutes, brush the ribs with the reserved glaze for extra flavor.
Prepare the Vegetables:
While the ribs are roasting, prepare the vegetables. Cut the potatoes into chunks, slice the carrot, quarter the onion, and smash the garlic cloves.
Place the vegetables on a separate baking sheet and drizzle them with a bit of vegetable oil. Season with salt and black pepper, then toss everything to coat evenly.
Roast the Vegetables:
After the ribs have been in the oven for 1 hour, place the vegetable tray in the oven alongside the ribs.
Roast the vegetables for 40-45 minutes, or until they are tender and golden, stirring halfway through to ensure even cooking.
Finish the Pork Ribs:
Once the ribs are tender, remove the foil covering and increase the oven temperature to 400°F (200°C).
Continue roasting for an additional 10-15 minutes to caramelize the glaze and create a sticky, golden crust. Be careful not to let the glaze burn.
Serve and Enjoy:
Once the ribs are caramelized, remove them from the oven and let them rest for 5 minutes before slicing.
Serve the ribs alongside the roasted vegetables, garnished with fresh parsley if desired.
Nutrition Facts (Per Serving, Approximate)
Calories: 600 kcal
Carbohydrates: 38 g
Protein: 45 g
Fat: 30 g
Saturated Fat: 10 g
Fiber: 5 g
Sugar: 12 g
Sodium: 800 mg
Frequently Asked Questions (FAQs)
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