June 12, 2010

The. Best. Ribs. EVER!!!

*~*Recipe of the week!*~*

I've been holding onto this recipe since this past weekend when Rick made these.  I literally could write 1000 words on how good these are AND they are SUPER easy.  We got the recipe from Bobby Flay.  Rick changed a few things and I put them in red.


Honey-Mustard Glaze:
(we doubled the recipe for the glaze)

1/2 cup apple cider vinegar
2 tablespoons light brown sugar
1/3 cup clover honey
3 heaping tablespoons Dijon mustard
Salt and freshly ground black pepper


2 racks St. Louis Style/Country Style pork ribs (12 ribs each)
4 tablespoons canola oil
Salt and freshly ground black pepper
1 cup soy sauce
4 cups water
2 to 3-inch piece ginger, skin-on and sliced


Honey-Mustard Glaze:

Combine the vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature.

Preheat the oven to 500 degrees F. (This is where we changed it a lot.  We cooked the ribs on 350 degrees for 2 hours and it was PERFECT, so I would suggest doing it this way.)

Brush the pork racks on both sides with canola oil and season with salt and pepper, to taste.

In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours.

Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve.

Please let me know if you try these!! 


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