Going to steal a line from KFC here. These ribs were finger lickin’ good!
The method of cooking these ribs is quite similar to my first attempt, the sweet and sticky ribs. I wanted a marinade that doesn’t have so much sugar and after a bit of research I stumbled upon a recipe supposedly by Julia Child (I can’t be sure) which is only sweetened by honey.
# – Honey mustard baby back ribs.
For the pork ribs:
2 pieces of 350-500 grams baby back ribs 4 star anises 4 cloves 1 teaspoon of cumin seeds 100 ml of light soya sauce Enough water to cover the ribs in a pot For the marinade/sauce:
6 tablespoons of Dijon mustard 3 tablespoons of balsamic vinegar 3 tablespoons of water 2 tablespoons Tabasco 3 tablespoons of honey 1.5 cup of olive oil Black pepper, to taste
# – First, pour the light soya sauce into the pot of water (enough to cover the ribs) over medium heat.
# – Then add the cloves, star anises and cumin seeds into it.
# – When the liquid has started simmering, add the ribs. Let it boil for 1/2 hour and then turn off the heat and leave it be for another 1/2 hour.
# – In the meantime, make the marinade. Add the mustard, honey, tabasco sauce, balsamic vinegar, oil, black pepper & water (not in picture).
# – Whisk all the ingredients together till combined. The marinade/sauce is now done.
# – Take the ribs out of the liquid and lay them bone side down on a roasting tin lined with foil (to avoid too much cleanup!). Brush the marinade all over the ribs. Reserve the rest of the marinade.
# – Cover and chill in the fridge for a minimum of 3 hours or overnight.
# – When ready to cook, stick the tin into a preheated oven at 200 degrees celcius for 40 minutes.
# – While the ribs are roasting, brush more marinade all over the ribs for every 15 minutes.
# – After 40 minutes, take the ribs out and pour all the remaining marinade over the ribs. Stick it back in the oven for another 5-10 minutes.
# – Serve with a side of steamed vegetables and roasted root vegetables.
# – Honey mustard baby back ribs, DONE!
I really enjoyed making this, it’s so stress free (both preparation and cleanup). The ribs were juicy and tender; meat was practically falling off the bones! The sauce was addictive…a little sour, a little spicy and a little sweet. I can’t think of better dishes to cook for and impress a party!
Mom has never boiled the ribs because the water just draws the flavour and juices out of it.
Try covering with a foil when its in the oven. You can control the surface char, but still be able to give it a thorough cook.
I don’t exactly know how, but if you want I can ask.
that’s another school of thoughts i guess. some (including myself) believe boiling makes the meat juicier :D
Ya actually now you mention maybe we should try that too.
Anyway, what do you do with the water when you’re done with it? Does it carry enough flavour to be drank as soup, or just throw?
throw oni..just water and soya sauce heh. a lot of chinese roasted/steamed meat dishes often involved boiling in the beginning to remove impurities. since it’s not boiling for too long you won’t lose the flavours into the liquid.
OK Thanks Kim!
Oh my! Honey mustard is my fav and so is Julia Child’s recipe.
With these combine YOU are my most favorite!
Thanks for sharing!
thanks for the flattering comments! :D
This recipe is AWESOME – love it.
love that it’s not too sweet.
this one looks way good!
thank you!!
Woah! I’m blardy impressed. Bravo and well done. The short simmer wont do much damage nt w the spices n soy sauce adding flavor, sweet honey, spicy n sour Tabasco n beautiful balsamic, yummy. Ooh! Dijon helps to bind the marinade m add flavour too. Maybe a lol ginger in the simmering liquid will help. Charring is personal taste. Would love to hv the ribs over a nice pit.