Honey and Mustard Pork Ribs
Serves 2
To cook the ribs
1 litre cider (old Rosie Strong Scrumpy)
1 tsp fine salt
100g honey
2g cubeb pepper
2 cloves garlic, peeled and crushed
1 rack St. Louis spare ribs
For the glaze
200g reserved braising liquor
60g honey
zest of 1 lemon
juice of ½ lemon
50g wholegrain mustard
3 sprigs fresh thyme
To cook the ribs, place all the ingredients into a large pan along with 1 litre water and bring to a simmer. Make a cartouche and cover the contents, simmering for an additional 3 hours until tender, but not falling apart. Remove from the heat and allow the mixture to cool to room temperature. Carefully remove the ribs and wrap tightly in cling film. Pass the remaining liquor through a fine mesh sieve and place back into a clean pan to reduce over medium heat to 200g. Set aside for use later.
Preheat (1 burner on 140°C ) a FORCE or FURNACE with the lid down and the warming rack over the middle shelf. Place the ribs on the warming rack on the cold side (above the gas that is not lit) and brush with the glaze. Close the lid and cook for 30 minutes until warmed through, basting every 5 minutes.
To finish, increase the temperature of the BBQ up to 180°C and glaze the ribs every minute until sticky.
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