Medium

Soy and honey glazed ribs with pears

Name: Soy and honey glazed ribs with pears
Prep time: 20 min
Cook time: 155 min
Total time: 175 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 900 g Pork ribs (estimated edible meat; buy 1.5 kg bone-in); 60 g Soy sauce; 60 g Honey; 600 g Pear (4, peeled and cored); 25 g Butter; 200 g Water (200 ml); 3 g Parsley

Total time2 h 55 min Preparation and possible waiting 20 min · Cooking 2 h 35 min

Preparation and possible waiting: 20 min · Cooking: 2 h 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Soy sauce. Usual composition; check the label or the dough/sauce recipe: Soy sauce. Soya: Ingredient to check: Soy sauce. Milk: Ingredient to check: Butter. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Soy sauce.

Rating Not yet rated

Tender ribs finished with a soy and honey glaze and served with golden pears.

Jump to steps

20 minpreparation and possible waiting

2 h 35 mincooking

4servings

3.230 kcalwhole recipe

807 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 2 h 55 min Preparation and possible waiting 20 min · Cooking 2 h 35 min

Preparation and possible waiting: 20 min · Cooking: 2 h 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course More than 2 hours Home-style

Allergens

View full classification 19 tags

Diet

Omnivorous

Dietary requirements

Egg-freeNut-freePeanut-freeFish-freeShellfish-freeSesame-free

Dish type

Main course

Meal

Lunch

Preparation

BakingSautéing

Appliances

OvenFrying pan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

More than 2 hours

What you need

Ingredients

Tick the ingredients you need to buy.

Pork ribs estimated edible meat; buy 1.5 kg bone-in 900 g
Soy sauce 60 g
Honey 60 g
Pear 4, peeled and cored 600 g
Butter 25 g
Water 200 ml 200 g
Parsley 3 g

0 selected ingredients

Let’s get cooking

Method

Preheat the oven to 160°C conventional. Remove the membrane from the inside of the ribs if present and divide into four portions.
Arrange without overlapping in a baking dish and pour the 200 ml water into the base. Cover tightly with an oven-safe lid or foil.
Roast for about 2 hours until the meat yields easily when pierced between the bones. If still firm, continue covered for another 15–30 minutes; timing depends on thickness. Mix the soy sauce and honey in a clean bowl, keeping it away from raw meat.
Carefully remove the cover and excess juices. Increase to 200°C, brush the ribs with half the glaze and roast for 8 minutes.
Turn, brush with the rest and roast for another 5–7 minutes, watching so the honey does not burn. Rest for 5 minutes.
Cut the pears into wedges. Melt the butter in a frying pan and cook the pears over medium heat for 6–8 minutes, turning gently until golden and tender. Serve beside the ribs and finish with parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.