Slow cooked honey mustard pork spare ribs with a honey, mustard and balsamic vinegar marinade that will caramelise to a rich dark brown when they cook in the oven. Mmm… delicious!
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honey mustard pork spare ribs
- 8 pork spare ribs
- 3 tablespoons Dijon mustard
- 4 tablespoons runny honey
- 2 tablespoons olive oil
- 1/3 cup balsamic vinegar
- 1 ½ teaspoons sea salt
- a generous grind of black pepper
- ½ cup chicken stock
honey mustard pork spare ribs method
Lay the spare ribs in a shallow ovenproof nonreactive dish just big enough to take them all.
In a small bowl mix together the marinade using everything apart from the chicken stock.
Smother the spare ribs in the marinade, turning them to make sure they are fully coated. Cover with cling film and allow to marinade for a couple of hours or over night turning occasionally.
Preheat the oven to 170oC add the stock to the dish and cover the ribs with baking paper and foil. Bake slowly for 2 hours turning occasionally until dark brown and meltingly tender. Top up the dish with a little more stock during cooking if it’s getting too dry.
Just before serving remove the ribs from the sauce (which will now be thick and syrupy) and place under a hot grill for about 5-10 minutes turning once to crisp up the skin.
Serve hot drizzled with the sauce, with rice and salad.
Serves 4. Preparation time 10 minutes, excluding marination time. Cooking time 2 hours 15 minutes
Did you know: Marination is the process of soaking foods in a seasoned liquid before cooking. This liquid ‘marinade’ can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya). In addition to these ingredients, a marinade often contains oils, herbs, and spices to further flavour the food items. Marination is commonly used to flavour and tenderise meat. source: wiki
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