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.

Ingredients

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

Ribs:

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

Directions

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.
Ribs:

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!!