honey garlic ribs

  • by Your Friends at Veradek
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:

  1. Rub the ribs using half the rib rub. Let sit for up to 24 hours.
  2. Place ribs curve side down in a baking pan with one cm of water.
  3. Bake ribs at 300F for approximately 2.5hr covered (ribs should be tender).
  4. Remove the ribs carefully and let cool in your fridge.
  5. 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.
  6. For the pickled chilies, add vinegar, salt, sugar, bay leaf, and peppercorn to a small pot and bring to simmer.
  7. Pour hot vinegar over the sliced chilies in a small container and let sit.
  8. Once the ribs are cool, cut ribs individually and sear in a pan using veg oil.
  9. Toss the seared ribs in the sauce and plate (if ribs are too tender, don't toss. Be gentle).
  10. Drizzle ranch on ribs and garnish with pickled chilies and chives.


 

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