These ribs are so easy to make and are super-soft without too much effort. They can also be prepared a day or two in advance which means it's perfect for when you're entertaining - more fun with your guests and less time in the kitchen! What's nice about these ribs is that they are sweet but not overwhelmingly sweet, and they don't taste like bottled barbecue sauce.

MEAT AND SPICE RUB PREPARATION

1.5 lbs. Miami ribs (thin-cut flanken)
1 tbsp salt
1/2 tbsp black pepper
1 tbsp brown sugar
1 tbsp garlic powder

Lay the ribs in a 9x13 baking dish and fill with with water till one inch above the meat. Cover with foil and bake on 400 degrees for one hour. Remove from oven and pour out the water.

In a small bowl, combine the spice rub ingredients. Rub into the meat on both sides.

HONEY BBQ GLAZE

2 cloves garlic, crushed
1 cup honey
1/4 cup oil
1/2 cup ketchup
1 tbsp vinegar
2 tsp Dijon mustard
1 tbsp soy sauce
3 tbsp brown sugar

Add all the ingredients to a small saucepan and bring to a boil over medium heat. Allow to simmer for 3-5 minutes until thickened.

INSTRUCTIONS

Heat a grill pan over high heat. Place the meat in the pan and brush generously with the glaze. Immediately flip over and grill for approximately 3 minutes or until grill marks appear. Brush the second side (which is now the top) with glaze and flip over. Grill for 3 minutes. Remove the ribs and place in a baking dish. Pour the remaining sauce over the finished ribs. These ribs store very well in the fridge for up to 3 days.