salted honey ovenbaked ribs.
Dietary: Gluten free & nut free
Total Time: 1.6 hours
Cook Time: 1.5 hours
Marinade Time: Overnight
Prep Time: 5-10 minutes
Serves: 2-4 people
Ingredients:
2 racks of pork ribs, membrane / silverskin removed
4 tablespoons honey, maple syrup or brown rice malt syrup
2 tablespoons brown sugar
½ cup olive oil
6 large cloves of garlic, peeled and minced
2 tablespoons sweet paprika
2 tablespoons dried oregano
2 tablespoons dijon mustard sauce
3 teaspoons Lake Deborah Salt
Cracked black pepper to taste
To Serve:
Extra Lake Deborah Salt and cracked black pepper to your liking
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Combine the ingredients together in a medium sized bowl.
Place the pork racks onto large plates which are able to fit into the fridge and brush the glaze over both sides of the racks. Cover with cling wrap and refrigerate overnight. Place some cling wrap over the leftover glaze and put into the fridge also.
Remove the pork from the fridge and place on the bench to bring to room temperature whilst the oven heats up.
Preheat the oven to 160 degrees.
Place each rack of pork into a large tin foil sheet. Brush the leftover glaze over both sides of the rack and gently close the tin foil like a parcel around the rack.
Place the tin foil parcels onto a wire rack over a large baking tray (this is important as the pork will let out some juices which you will want to catch in the pan).
Slow bake the pork rack for 45 minutes.
At the 45 minute timer, gently and carefully (as a lot of steam will escape), open the tin foil and reglaze if you have any glaze left over. Place the racks into the oven with the tin foil open so that the heat can caramelize the glaze for another 45 minutes, or just under, depending on the thickness of your pork.
Remove the racks from the oven and allow to cool slightly before slicing and serving.