Going to steal a line from KFC here. These ribs were finger lickin’ good!
The method of cooking these ribs is quite similar to my first attempt, the sweet and sticky ribs. I wanted a marinade that doesn’t have so much sugar and after a bit of research I stumbled upon a recipe supposedly by Julia Child (I can’t be sure) which is only sweetened by honey.
# – Honey mustard baby back ribs.
For the pork ribs:
2 pieces of 350-500 grams baby back ribs 4 star anises 4 cloves 1 teaspoon of cumin seeds 100 ml of light soya sauce Enough water to cover the ribs in a pot For the marinade/sauce:
6 tablespoons of Dijon mustard 3 tablespoons of balsamic vinegar 3 tablespoons of water 2 tablespoons Tabasco 3 tablespoons of honey 1.5 cup of olive oil Black pepper, to taste
# – First, pour the light soya sauce into the pot of water (enough to cover the ribs) over medium heat.
# – Then add the cloves, star anises and cumin seeds into it.
# – When the liquid has started simmering, add the ribs. Let it boil for 1/2 hour and then turn off the heat and leave it be for another 1/2 hour.
# – In the meantime, make the marinade. Add the mustard, honey, tabasco sauce, balsamic vinegar, oil, black pepper & water (not in picture).
# – Whisk all the ingredients together till combined. The marinade/sauce is now done.
# – Take the ribs out of the liquid and lay them bone side down on a roasting tin lined with foil (to avoid too much cleanup!). Brush the marinade all over the ribs. Reserve the rest of the marinade.
# – Cover and chill in the fridge for a minimum of 3 hours or overnight.
# – When ready to cook, stick the tin into a preheated oven at 200 degrees celcius for 40 minutes.
# – While the ribs are roasting, brush more marinade all over the ribs for every 15 minutes.
# – After 40 minutes, take the ribs out and pour all the remaining marinade over the ribs. Stick it back in the oven for another 5-10 minutes.
# – Serve with a side of steamed vegetables and roasted root vegetables.
# – Honey mustard baby back ribs, DONE!
I really enjoyed making this, it’s so stress free (both preparation and cleanup). The ribs were juicy and tender; meat was practically falling off the bones! The sauce was addictive…a little sour, a little spicy and a little sweet. I can’t think of better dishes to cook for and impress a party!