Maria
Equipment
Large airtight container
Large sheet pan
Ingredients
- ½ cup of honey
- ½ cup of chicken stock
- ¼ cup of apple cider vinegar
- 4-6 cloves of garlic minced
- 1 teaspoon of dried sage
- 2 racks of pork ribs approximately 12 ribs each
- 1 teaspoon of fine sea salt
- ¼ teaspoon of cracked black pepper
- For precise measurements, use a kitchen scale
Instructions
- Remove the silver-skin (optional): Turn the ribs over so the bone side is up and the meaty side is down. Use a paring knife to gently lift the silver skin from one corner, then peel it away from the ribs.
- Prepare the marinade: In a large ziplock bag or container, mix together the honey, chicken stock, apple cider vinegar, minced garlic, and dried sage.
- Marinate the pork: Place the ribs in the marinade, ensuring they are fully coated. Marinate for 1 hour, flipping the bag over halfway through. If the ribs aren't fully submerged, rotate them every 15 minutes to coat evenly.
- Preheat the oven to 160°C (140°C fan forced) / 320°F. Line a large baking sheet or roasting tin with aluminum foil.
- Roast the ribs: Remove the ribs from the marinade (reserve the marinade) and place them on the prepared tray. Season with salt and pepper. Roast for 2 – 2 ½ hours until golden brown and tender, covering with foil if browning too quickly.
- Make the glaze: Pour the reserved marinade into a saucepan and bring to a boil. Simmer for 5 minutes until reduced and thickened.
- Finish roasting: Brush the glaze all over the ribs and roast for an additional 8-12 minutes, basting every 3-4 minutes. Be cautious not to let them burn, as they will become very dark and sticky.
- Rest and serve: Allow the ribs to rest under foil for 10 minutes, then slice between the bones and serve.
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