So many ribs, so little time! If you have a hankering for that fall-off-the-bone, finger-lickin’, lip-smackin’ thing we call BBQ, you have come to the right place. The makings of a great BBQ glaze include something savory, something sweet, and something spicy, all rolled up with a nuanced balance. Meet your new hero - put-on-a-pedestal kind of hero - oo’mämē. We have done all the heavy lifting in creating this next-level condiment, and all you have to do is mix equal parts oo’mämē and honey, then give your ribs a bath. Whether you plan to cook this inside or out on the grill, ribs will always be better if they can have a sleep-over with the marinade. Since this glaze has honey, we recommend a low oven temp for one or two hours and then sauce them up again and raise the temperature or broil or toss on the grill. Avoid high temperature (in the oven or on the grill) early on since the honey will burn. Adding oo’mämē to the marinade is one-stop shopping for adding a rich, depth of flavor that is E.A.S.Y! Pro Tip: Like so many of our dressings and sauces, this is a great marinade to keep on hand in the refrigerator in a non-reactive, airtight container. Just make sure to transfer what you need to a clean bowl and use a clean brush to sauce the cooked ribs. No double dipping!   Ribs + Honey oo’mämē Glaze Must Have oo’mämē Chinese or Mexican Chile Infusion   Consider including Honey Racks of baby back ribs Suggested garnishes: sliced scallions, sesame seeds   How To Mix equal parts honey and oo’mämē in a small bowl and blend well. Put the ribs in a zipper bag and pour in just enough of the marinade to cover the meat. Close the bag and turn it to distribute the marinade evenly. Refrigerate overnight, turning periodically. Transfer the remaining marinade to an airtight, non-reactive container and refrigerate. Preheat the oven to 300oF. Remove the ribs from the refrigerator and let them come to room temperature. Fill a roasting pan halfway with water and place on the bottom rack of the oven. Put the ribs on a rack in a shallow roasting pan. Place them in the oven on an upper rack, above the pan of water. Roast for one hour. Put some of the remaining marinade in a small bowl and periodically brush the ribs to baste. The ribs are done when the meat starts to pull away from the bones and the ends of the bones are revealed. The internal temperature should register 160oF in the thickest part (avoid the bones for an accurate read). If you want to caramelize the glaze, transfer some of the refrigerated marinade to a small bowl, and using a clean brush, glaze the ribs. Transfer the ribs to a medium grill or place under the broiler for 5 or 6 minutes. If grilling, turn frequently to avoid scorching the honey in the marinade. Let the meat rest for 10 minutes before cutting into separate pieces. Garnish with scallions and sesame seeds.