PORTER BRAISED THICK RIBS WITH HONEY AND GINGER GLAZE
Thick pork tender loin ribs is on of my all time favorites to put on the grill. Here’s a really tender and nice porter braised version with a sticky, sweet and juicy glaze made of honey, ginger and other good stuff.
INGREDIENTS (about 4 servings)
Ingredients for the braised ribs
- 4 lbs (ca 1.8 kg) Thick pork tenderloin ribs, cut in manageable sizes
- 650 ml Fine porter (I used Sierra Nevada Porter for this one)
- 3 Cloves garlic, peeled and crushed
- 3 Bay leaves
- 1 cup Beef stock
- 1 tbsp Brown sugar
- 1 tbsp Chinese soy sauce
- 15 Pink pepper grains
Ingredients for the glaze
- 1 Cup Thick honey
- 2 tbsp Chinese soy sauce
- Juice from one lime
- 3 cloves garlic, peeled and minced
- 2 tsp Dry ginger powder
- 1 tbsp Worcestershire sauce
- Put all ingredients for the braised ribs (including the ribs of course) in a large saucepan. Make sure the liquid is covering the meat. If not, you might wanna add some water to get them ribs covered.
- Put saucepan in on the stove. Let come to a boil and lover the heat so that you can keep an even temperature just below the boiling point. Keep them cooking for 5 hours. And be sure to keep an eye on the pan to avoid it cooking.
- After 5 hours, remove ribs carefully from the pan. Let them cool for a while. (The liquid in the pan can be kept and used as pork stock for some other nice dish.)
- While the ribs cool down, in a bowl mix ingredients for the glaze.
- When the ribs are cool enough to handle with your hands, carefully brush the ribs with the glaze.
- Grill ribs carefully on the charcoal grill until they get a nice surface. Turn them often and keep brushing them with the glaze to get a thick and nice sticky surface.
You need advice on what to do with leftover bbq pork ribs? Well, here’s one damn delicious thing you could do. Leftover bbq pork ribs sandwiches with coleslaw.
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Well, what can I say. I love those tender pork ribs where the meat just falls right off the bones. With this nice hot, sweet and sour apricot glaze made of fresh apricots you’ll be in barbeque heaven!
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Ginger and mustard rib glaze
Here’s a nice and simple glaze perfect for the christmas ribs. It’s sweet, sour, salty and spicy! I prefer the thick pork ribs for christmas but the glaze works fine with any kind of ribs.
INGREDIENTS (enough for 2 lb/ca 1 kg)
- 1/2 cup (ca 1 dl) Thick Syrup
- 2 tbsp Chinese Soy Sauce
- 2 tbsp Red Wine Vinegar
- 1 tbsp Coleman’s Mustard Powder
- 2 inches (ca 5 cm) Fresh Ginger
- 1 tsp Chili Powder
- 1 tsp Freshly Ground Black Pepper
- 1 tsp Freshly Ground White Pepper
- Peel and grate the ginger.
- Put ginger, syrup, soy sauce, red wine vinegar, mustard powder, chili powder, black and white pepper in a bowl.
- Mix well.
- Brush glaze on ribs for the last 30 minutes of grilling/cooking.
Supertender Pork Baby Back Ribs
Sometimes you wanna make those perfect pork baby back ribs but you simply don’t have the time to stand in front of the grill the whole day. Don’t get me wrong, I love doing that, but I also love some juicy super tender ribs after a good day at work. Here’s how I make my pre-cooked then grilled ribs.
- Pork Baby Back Ribs, count for about 1 lb (or 4,5 hg) per person
- 2 Cloves garlic
- 2 Bay leaves
- 10 Black peppercorns
- 1 tbsp Corn oil
- 1 tbsp Liquid smoke
- 1 tsp Salt
- 1 Cube Beef bouillion (or the like)
- Put ribs in a large sauce pan and cover with water.
- Add all ingredients.
- Let ribs start to cook and immediately turn the heat of. Leave ribs in the hot/warm water in pan on stove for 5-8 hours.
- After 5-8 hours, gently pour off the water and put the ribs in a bowl. Brush ribs with glaze of your choice. I use my Chili and maple syrup glaze.
- Either start grilling the ribs immediately or put them in the fridge until it’s time to grill them.
- Gently put ribs on the grill directly over the heat to get a nice surface. Then move them to the side and keep grilling them indirectly for a while.
Tip: I usually cook my ribs just before I go to bed and pour off the water the next morning and put them in the fridge.
Serve with grilled vegetables and coleslaw.