Main courseAutumn, Winter
Sticky honey-glazed pork ribs
Pork ribs slow-roasted in beer until tender, finished with a sticky, glossy honey glaze. For festive meals and dinners with friends.
- Prep:
- 20 min
- Baking/cooking:
- 2 hrs 20 min
- Serves:
- 4 servings
The honey we recommend for this recipe: Chestnut honey
Its slightly bitter, bold flavour and dark colour give the glaze a deep, barbecue-style taste. You'll need about 80 g of honey.
For a different flavour: Pine honey – gives a malty, slightly caramel glaze – when it's available.
Ingredients
- 1.3 kgpork ribs
- 1 tbspsalt
- 1 tspblack pepper
- 2 tspground paprika
- ½ tspground caraway
- 1 tspmarjoram
- 4 clovesgarlic
- 2 tbspoil
- 200 mllager or water
- 80 ghoney for the glaze (about 4 tbsp)(Chestnut honey)
- 3 tbspketchup or tomato purée
- 1 tbspmustard
- 1 tbspcider vinegar
- 1 tbspsoy sauce
Want to make one of your own sugar recipes with honey? Sugar-to-honey converter
Method
- 1
Mix the spices, crushed garlic and oil, and rub it into the ribs. Best left overnight.
- 2
Put them in a roasting tin, pour the beer underneath, cover with foil, and roast at 140 °C for about two hours, until tender.
- 3
Meanwhile, stir the glaze ingredients together until smooth.
- 4
Take off the foil and pour off most of the fat left in the tin.
- 5
Turn the oven up to 200 °C, brush the meat with the glaze, and roast for 8 minutes.
- 6
Brush again and roast for another 7–10 minutes, until sticky and glossy.
In our guides: A guide to honey varieties: from acacia to honeydew honey, Baking and cooking with honey: tips and a little gingerbread history
Oszd meg, ha tetszik
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