Photo Credit: E. Rosemond-Hoer
When it comes to cooking meat, I'm still learning. I have this feeling that it'll be that way forever, especially with food that is normally relegated to the grill. But this weekend’s cold and dreary weather led me to tackle a food that I'm usually more comfortable seeing in my father's backyard.
Longing for warm weather, I pulled out my tongs and made a rack of pork baby back ribs. I cooked them traditionally—starting with a dry rub, and then, after they'd been cooking (low and slow) for a while, glazing them with a honey ginger sauce and turning up the heat to brown them.
These were delicious. Cooking them for a long time at a low temperature gives them that fall off the bone texture that you want with good ribs, and the flavor was both sweet and a little tangy. These aren't the ribs I grew up eating, but they definitely have a place on our backyard grill.
Honey Ginger Pork Ribs
1 rack baby back ribs
½ tbsp fresh ginger, cut into coins
3 cloves garlic, chopped
½ cup honey
1 tsp ginger powder
½ tsp garlic powder
1 tsp kosher salt
½ tsp pepper
Mix together your ginger powder, garlic powder, salt, and pepper. Pat the ribs down with a towel and coat with dry rub. Don't be afraid to really work the rub into the ribs.
Heat a little oil in a pan while also preheating your oven to 300. Brown the ribs by cooking over medium heat for 1 minute or so a side, and then place in a roasting pan. Drizzle with olive oil and cover with tin foil. Cook for 4 hours.
After 3 ½ hours, start putting together your sauce. In a heavy pan over medium heat saute garlic until brown. Add ginger, saute lightly and then add honey. Allow the sauce to simmer on low until your ribs have been cooking 4 hours.
Take the ribs out of the oven and raise the heat to 375. Remove the foil and brush sauce on both sides. Return to oven, without the foil. Brush sauce on in 15-minute intervals until the ribs are a nice dark brown color, about 45 minutes to an hour.