Delicious pork ribs in honey mustard marinade
Course: Main Course, PorkDive into a dish that’s a perfect blend of sweet and savory with pork ribs marinated in a honey mustard concoction. This recipe is not just about whipping up a meal; it’s about creating a culinary experience that’s both deeply satisfying and a feast for the senses. The marinade, a harmonious mix of Gijon mustard, honey, soy sauce, ketchup, and BBQ sauce, coated over tender pork ribs, promises a flavor that’s as rich as its history.
The use of honey in cooking dates back thousands of years, with ancient civilizations recognizing its value not just as a sweetener but for its health benefits too. Combining it with mustard adds a tangy depth, creating a marinade that’s both ancient and modern in its appeal. This dish, with its roots in traditional barbecue techniques, shows how time-honored methods can be updated for contemporary tastes.
Nutritionally, while pork ribs are on the richer side, the use of honey and mustard adds a layer of flavor without excessive calories. Honey, a natural sweetener, along with the antioxidants found in mustard, adds a touch of healthfulness to the dish. However, moderation is key, as the ribs themselves are indulgent.
Calorie-wise, this dish is a treat meant for special occasions rather than daily dining. The marinade, though packed with flavor, does not significantly add to the calorie count, making it a smarter choice compared to heavier, cream-based sauces.
Cooking the ribs slowly allows the meat to become tender on the inside while ensuring a crispy exterior, a technique that has been perfected over generations. The final result is a dish that’s a testament to the balance of flavors and textures, proving that sometimes, the simplest ingredients can create the most memorable meals.
In essence, this recipe is more than just pork ribs; it’s a celebration of culinary history, a nod to the balance of health and indulgence, and a reminder of the joy that comes from creating and sharing good food.
The use of honey in cooking dates back thousands of years, with ancient civilizations recognizing its value not just as a sweetener but for its health benefits too. Combining it with mustard adds a tangy depth, creating a marinade that’s both ancient and modern in its appeal. This dish, with its roots in traditional barbecue techniques, shows how time-honored methods can be updated for contemporary tastes.
Nutritionally, while pork ribs are on the richer side, the use of honey and mustard adds a layer of flavor without excessive calories. Honey, a natural sweetener, along with the antioxidants found in mustard, adds a touch of healthfulness to the dish. However, moderation is key, as the ribs themselves are indulgent.
Calorie-wise, this dish is a treat meant for special occasions rather than daily dining. The marinade, though packed with flavor, does not significantly add to the calorie count, making it a smarter choice compared to heavier, cream-based sauces.
Cooking the ribs slowly allows the meat to become tender on the inside while ensuring a crispy exterior, a technique that has been perfected over generations. The final result is a dish that’s a testament to the balance of flavors and textures, proving that sometimes, the simplest ingredients can create the most memorable meals.
In essence, this recipe is more than just pork ribs; it’s a celebration of culinary history, a nod to the balance of health and indulgence, and a reminder of the joy that comes from creating and sharing good food.
Ingredients
1 kg (1 lbs) pork ribs
2 tbsp honey
2 tbsp Gijon mustard
3 tbsp soy sauce
2 tbsp ketchup
2 tbsp BBQ sauce
3 tbsp sunflower oil
1 tsp paprika
1 tsp dry garlic
Directions
- Mix mustard, soy sauce, honey, ketchup, barbecue sauce, sunflower oil and spices in a bowl. The marinade is ready. *No need to add salt as we use salty soy sauce.
- Remove any membrane and excess veins from the pork ribs. Evenly apply the marinade to all side of ribs. Do not use all the marinade, leave 1/3 for later. Leave to marinate for 1 hour.
- Preheat the oven to 180 degrees C° (360 F). Wrap the tops of the ribs with aluminum foil and bake in the oven for an hour. Then, remove the foil and apply the remaining marinade on each side. Place the ribs back in the oven preheated to 200 degrees C° (400 F) and cook for 8 minutes on one side, then turn them over to the other side and cook for another 8 minutes until golden brown.
- Sprinkle baked ribs with any herbs you wish. They come out very tender on the inside and crispy on the outside. Bon appetit!😋
