AI-generated
Baked Ribs with Honey-Mustard Glaze
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Source: https://recipheon.com/en/recipes/main-dishes/baked-ribs-with-honey-mustard-glaze
About this recipe
Slow-baked ribs have tender meat and a glossy glaze, with mustard and vinegar balancing the sweetness of honey. They first bake tightly covered, without the sweet sauce, so the meat can soften before the surface starts to brown. Apply the glaze only at the end, in two thin coats, and briefly bake uncovered to finish. Choose meaty racks of similar thickness, not just bones with a thin layer of meat. The stated time is approximate: thicker pieces need longer covered baking before a fork slides easily between the bones. Serve the four portions after a short rest, with their honey-mustard glaze.
Ingredients
Meat and glaze
1.6 kg raw meaty bone-in pork ribs in two racks; the weight includes inedible bones and the thin membrane removed before baking, and the liquid with rendered fat from covered baking is discarded
10 g fine salt
4 g ground sweet paprika
2 g ground black pepper
150 ml water for covered baking; all remaining liquid from this stage is discarded
60 g liquid honey
60 g smooth Dijon mustard
20 ml apple cider vinegar (5% acidity)
10 ml rapeseed oil
10 g raw peeled garlic
Steps
Preheat the oven to 150°C on the conventional (no-fan) setting. Have ready a metal baking pan about 40 × 30 cm and at least 6 cm deep, aluminum foil, parchment paper suitable for 200°C, tongs, a pastry brush and a clean serving platter. Pat the ribs dry with paper towels without rinsing them. On the bone side, loosen and pull off the thin, tough membrane, gripping it with a paper towel; discard it. Cut the two racks between the bones into four similar portions and rub both sides with all 10 g salt, 4 g paprika and 2 g pepper.
AI-generated Arrange the four portions in a single layer in the pan, meaty side up, without overlapping them. Pour 150 ml water into the bottom, keeping it off the seasoned surface. Cover the pan tightly with foil, crimping it around the edges to keep the steam inside. Do not add honey or glaze at this stage.
Bake on the middle rack at 150°C for about 2.5–3 hours; about 2 hours and 45 minutes is usually needed. After 2.5 hours, carefully lift the foil slightly, keeping your face away from the steam. The meat should be tender and slightly pulled back from the bone ends, with a fork sliding easily into the thicker meat between them. If it is still tough, cover the pan tightly again and bake longer, checking after another 15–20 minutes; only tender ribs should move on to the brief glazing stage.
AI-generated Toward the end of baking, finely grate 10 g garlic and mix it with all 60 g of honey, 60 g of mustard, 20 ml of vinegar and 10 ml of oil. Divide the glaze into two equal portions in two dishes. Use tongs to transfer the tender ribs to a clean serving platter. Pour the remaining pan liquid and rendered fat into a container and discard it once cool. Wipe out the pan, line it with parchment and return the meat in a single layer; increase the oven temperature to 200°C, which will take about another 10–15 minutes.
Brush the entire first portion of glaze over the tops and sides of the ribs. Leave the meat in a single layer, meaty side up. Reserve the second portion for brushing on halfway through the finishing bake. Start that bake only once the oven has reached 200°C.
AI-generated Put the pan on the middle rack and bake uncovered at 200°C for about 7–8 minutes. Brush the meat with the entire second portion of glaze and bake uncovered for about 7 minutes more, about 15 minutes in total. The tops should be golden-brown and sticky, with the glaze clinging to the meat. Watch the end of baking: if the coating darkens quickly, lower the temperature to 180°C and finish before the honey burns. Do not use the oven's grill or broil functions. The meat has already baked for a long time covered; this stage finishes the surface.
Take out the pan and let the ribs rest for about 10 minutes. Transfer the four portions to a platter and spoon the glaze and juices from the finishing bake over them. Serve one portion per person.
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