Honey-Mustard Glazed Ribs

April 3, 2014


Honey-Mustard Glaze:

1/2 cup Lucero Red Apple Balsamic Vinegar
2 tablespoons light brown sugar
1/3 cup clover honey
3 heaping tablespoons Little Thief Mustard - we recommend NEW Sweet Bacon with Honey
Salt and freshly ground black pepper
2 racks St. Louis Style/Country Style pork ribs (12 ribs each)
4 tablespoons light extra virgin olive oil like Lucero Miller's Blend EVOO
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 balsamic 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.

Brush the pork racks on both sides with extra virgin olive 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.

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