Blood Orange & Honey Baby Back Ribs

Looking for a fantastic recipe for this weekend‘s gathering? These Blood Orange & Honey Baby Back Ribs are ah-maz-ing! And they’re not even hard to make! Yes, there are a few ingredients that need to be measured and mixed, but once that sauce is on the ribs, you can bang it in the oven and forget about it for two hours, low and slow being the key to tenderness here. We love them so much, we’ve made them two days in a row! 🙈 Serve them with rice and a lovely green salad. Little finger bowls at each place, filled with warm water and lemon slices 🍋, will be much appreciated by your guests!



Ingredients

Serves 2-3, but can easily be doubled or even tripled.


1 rack (ca. 2 lb, 1 kg) baby back pork loin ribs

1 large red onion, cut into rings.

6 large sprig of fresh thyme


Sauce

Juice of two blood oranges (you can substitute regular oranges if you can’t get blood oranges.)

1/4 cup extra virgin olive oil

1 tbsp apple cider vinegar

6 tablespoons Mike’s Hot Honey (This can also be substituted with regular honey for less heat. If hot honey is not available where you live, you can make your own! Just mix 1 cup of honey and 1 tbsp of red pepper flakes together in a saucepan and cook on medium heat for five minutes. Wait until a bit cooler to take as much as you need and put the rest into a container.)

4 garlic cloves, peeled and crushed

1 tsp smoked paprika

1/2 teaspoon coarse sea salt (we use Maldon)

2 tbsp less sodium soy sauce

2 tbsp tomato paste

1 tsp cayenne pepper (optional, but excellent if you like more heat!)


Instructions


Preheat oven to 300 F (150 C). Put all the sauce ingredients together in a medium size bowl and whisk until well mixed and the honey has dissolved. Set aside. Place the rack into a deep baking pan, meaty part down. If you don’t have a pan that’s big enough, cut the rack in half crosswise. Pour the sauce all over, making sure it gets into all the nooks and crannies. Scatter onion rings and thyme sprigs on top. Bake in the oven for about 2 hours or until an inserted meat thermometer reads 180-190 F (82-90 C). Then turn the rack over once so the meaty part faces up. Set the oven onto broil and broil for 5-7 minutes or until surface is bubbly and brown. Remove from oven, cover with tin foil and let rest for 10 minutes. Either serve on a platter as is or cut into pieces of 4-5 ribs per person and serve on individual plates.



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