Braised Pork Ribs With Spicy Honey GlazeFrom shandy 6 years ago
- 1 T. chili powder shopping list
- 1 T. chipotle chile powder shopping list
- 1 T. sweet paprika shopping list
- 1/2 t. salt shopping list
- 1/2 t. coarsely ground black pepper shopping list
- 1 T. canola oil shopping list
- 4 to 5 pounds country-style pork ribs, trimmed of excess fat shopping list
- 2 c. beef stock shopping list
- 1/2 c. low sodium soy sauce shopping list
- 1/4 c. brown sugar shopping list
- 2 T. rice wine vinegar shopping list
- 2-inch ginger piece, peeled and roughly chopped shopping list
- 4 cloves garlic, crushed shopping list
- FOR THE SPICY HONEY GLAZE: shopping list
- 1/3 c. low sodium soy sauce shopping list
- 1/2 c. honey shopping list
- 2 T. butter, softened shopping list
- 2 t. grated ginger shopping list
- 1 t. cayenne shopping list
How to make it
- In a small bowl, combine spices, salt and pepper. Season both sides of pork ribs with spice blend. In a large heavy-duty Dutch oven, warm the oil over medium-high heat, and in batches, brown the ribs until golden on each side, approximately 10 minutes total. Remove all the ribs from the pot.
- Preheat the oven to 325 degrees. In the same Dutch oven over high heat, add beef stock, soy sauce, sugar, vinegar, ginger and garlic. Bring to a boil, whisk until the sugar is dissolved. Add ribs to basting liquid, and turn them to coat. Cover the Dutch oven, and place it in the oven to braise until very tender, about 2 1/2 to 3 hours.
- Serve 3 pounds of the ribs and reserve the rest of the meat for making Pulled Pork Pasta with Ancho-Cream Sauce tomorrow night. Recipe posted. Remove ginger and garlic pieces from the braising liquid, and save the liquid in the refrigerator for use in the Pulled Pork Pasta recipe if making.
- MAKE THE GLAZE:
- Preheat broiler. In a small bowl, add soy sauce, honey, butter, ginger and cayenne, and whisk until combined. Place 3 pounds of ribs on a foil-lined baking sheet. Brush glaze on top of ribs, and place in the broiler for a few minutes until brown and caramelized.
The Cookshandy Port Orchard, WA
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