Garlic and Soy Sticky Ribs
This recipe has a few moving parts: a rub for the meat, a sauce for flavor and a honey glaze to make them sticky. To eat these properly, you need a stack of napkins and a cold draft beer or an ice-cold soda where the bubbles go up your nose on that first sip. I use "St. Louis style" ribs, which is a butcher's cut where cartilage and rib tips are removed for even cooking. You can absolutely grill the ribs and finish cooking them in the oven. You can roast them and then run under the broiler…
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Krista Ward