honey garlic ribs
From Garden to Table
Seasonal December Recipe: Honey Garlic Ribs
By Chef: Nathan Middleton | @natetasty
" Nothing beats a good rack of ribs with friends, baby back ribs are meant to be shared. Impress your friends, and leave them asking for more. "
Chef Nathan Middleton
ingredients:
Dry Rub Mix
Smoked Paprika x 1/4 cup
Ground Black Pepper x 1 tbsp
Brown Sugar x 2 tbsp
Salt x 1 tbsp
Cayenne x 1 tsp
Celery Salt x 1.5 tbsp
Garlic Powder x 1.5 tbsp
Dry Mustard x 1.5 tbsp
Ground Cumin x 1.5 tbsp
Rib Sauce
Garlic chopped x 12 cloves
Cider Vinegar x 1/4 cup
Yellow Mustard x 1 tbsp
Honey x 1 cup
Rib Rub x 2 tbsp
Salt x 1 tbsp
Butter x 50g
Pickled Chilies
White Vinegar x 1/2 cup
Salt x 1 tbsp
White Sugar x 1 tbsp
Bay Leaf x 2
Whole Peppercorn x 1 tbsp
Sliced Red Chilies x 4
method:
- Rub the ribs using half the rib rub. Let sit for up to 24 hours.
- Place ribs curve side down in a baking pan with one cm of water.
- Bake ribs at 300F for approximately 2.5hr covered (ribs should be tender).
- Remove the ribs carefully and let cool in your fridge.
- Add half the butter and garlic to a small pot and simmer for 5 min. Then add all the ingredients for the rib sauce to the pot. Stir and simmer for 10min. Stir once more and let cool.
- For the pickled chilies, add vinegar, salt, sugar, bay leaf, and peppercorn to a small pot and bring to simmer.
- Pour hot vinegar over the sliced chilies in a small container and let sit.
- Once the ribs are cool, cut ribs individually and sear in a pan using veg oil.
- Toss the seared ribs in the sauce and plate (if ribs are too tender, don't toss. Be gentle).
- Drizzle ranch on ribs and garnish with pickled chilies and chives.
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