Honey-glazed pork ribs
Pork ribs slow-roasted until the meat pulls cleanly from the bone, then brushed with raw honey and blasted in a hot oven until the glaze caramelises.
- Variant
- animal based
- Prep
- 10 min
- Cook
- 200 min
- Serves
- 4
Ingredients
- 012 racks pork baby back ribs (about 1.5 kg total)
- 023 tbsp raw honey
- 032 tbsp salt
- 04200 ml water for the pan
Method
Preheat the oven to 150C. Salt both sides of the ribs heavily.
Place the ribs in a heavy roasting pan, bone-side-down. Add the water around the base. Cover tightly with foil.
Roast covered for 2.5 hours. The meat should pull back from the bones by about 1 cm and feel completely tender when prodded.
Remove the foil. Brush the ribs with half the honey. Raise the oven to 220C.
Roast uncovered for 15 minutes.
Brush with the remaining honey. Roast for another 8-10 minutes until the honey is bubbling and the surface is mahogany. Watch the last few minutes — honey at this temperature can go from glaze to burnt quickly.
Rest 5 minutes. Cut between the bones into individual ribs. Eat with hands.