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Pork Back Ribs with Honey-Dijon Sauce
Servings
4
Preparation time
15 minutes
Cooking time
1 hour
Ingredients
1.35 kg (3 lbs.) of duBreton pork back ribs
1 large onion, quartered
3 cloves of garlic, chopped
2 - 341 ml bottles of red beer
30 ml (2 tbsp.) of dry mustard
1 bay leaf
30 ml (2 tbsp.) of fresh oregano or 10 ml (2 tsp.) of dried thyme
160 ml (2/3 cup) of Dijon mustard
160 ml (2/3 cup) of honey
30 ml (2 tbsp.) of fresh chives, chopped
Salt and pepper
1 large onion, quartered
3 cloves of garlic, chopped
2 - 341 ml bottles of red beer
30 ml (2 tbsp.) of dry mustard
1 bay leaf
30 ml (2 tbsp.) of fresh oregano or 10 ml (2 tsp.) of dried thyme
160 ml (2/3 cup) of Dijon mustard
160 ml (2/3 cup) of honey
30 ml (2 tbsp.) of fresh chives, chopped
Salt and pepper
- Place the ribs in a casserole and add the onion, garlic, beer, dry mustard, bay leaf, oregano and 30 ml (2 tbsp) of honey. Cover with water and season.
- Bring to a boil and then cook for 45 minutes or until the meat comes away easily from the bone.
- Meanwhile, mix the remaining ingredients.
- Drain the ribs carefully and brush with the honey-Dijon sauce.
- Preheat the oven to 230°C (450°F) or the barbecue to medium-high heat.
- Cook the ribs for 10 to 12 minutes on the barbecue or on a baking sheet in the oven, turning them to grill on all sides. Brush with the remaining sauce during cooking.
- Cut between the bones to separate. Serve with garden salad.
Suggestion: For additional flavour, marinate the prepared back ribs in the sauce for up to 24 hours before cooking.
