Glazed Pork Ribs with Honey and Ginger
Tender pork ribs poached, marinated, and caramelized in a honey and ginger glaze. A flavorful, crowd-pleasing dish.
Nutrition Facts
Per Serving: Calories: 420 kcal, Fat: 25 g, Sodium: 900 mg, Carbohydrate: 22 g, Protein: 30 g
Descriptions
This recipe for glazed pork ribs with honey and ginger delivers fall-off-the-bone tender meat, coated with a sweet, tangy, and slightly spicy glaze. The ribs are first poached to soften the meat, then marinated in a rich sauce featuring honey, fresh ginger, orange zest, and a blend of spices.
Finally, they’re caramelized under high heat, creating a shiny, flavorful coating that pairs perfectly with various side dishes like mashed sweet potatoes or roasted pumpkin.
Directions
1- Prepare the Workstation (5 minutes)
Gather all ingredients and cooking tools.
2- Blanch the Ribs (5 minutes)
- Trim the pork ribs and cut them into portions (2-3 pieces per person).
- Submerge in cold water, bring to a boil, blanch for 2-3 minutes, and skim off impurities. Rinse and drain.
3- Poach the Ribs (10 minutes prep, 1.5 hours cooking)
- Place ribs in a large pot and cover with water or white stock.
- Season with coarse salt and simmer gently for 1 hour 20 minutes to 1 hour 30 minutes. Skim regularly.
4- Prepare the Orange Zest and Ginger (10 minutes)
- Zest two oranges and reserve the juice.
- Peel and julienne fresh ginger. Blanch both the orange zest and ginger.
5- Make the Sauce Base and Marinate the Ribs (10 minutes)
- In a pan, caramelize 1.4 ounces of honey until golden.
- Deglaze with the reserved orange juice.
- Add the orange zest, ginger, and a blend of spices (allspice, cardamom, ground ginger).
- Pour in 1 quart of the rib poaching liquid, cool the marinade quickly, then submerge the ribs. Refrigerate for a few hours or overnight.
6- Finish the Sauce (10 minutes)
- Strain the marinade into a large skillet, reduce, and thicken with 0.5 quarts of brown veal stock (or use dehydrated veal stock). Reduce further, then stir in 0.1 quarts of ketchup and a touch of mustard.
- Adjust seasoning, strain the sauce, and keep warm.
7- Glaze the Ribs (6 minutes)
Place the ribs under a broiler, frequently basting with the sauce until they are well-caramelized and glossy.
8- Plate the Ribs (4 minutes)
Arrange ribs on a long serving platter, overlapping slightly. Heat briefly in the oven and drizzle with the remaining sauce.
Note's
- Resting Time: Letting the ribs sit in the marinade for several hours (or overnight) enhances the flavor and tenderness.
- Side Suggestions: Serve with mashed potatoes, sweet potatoes, or roasted squash for a comforting meal.
- Pro Tip: If short on time, you can use a slow cooker to poach the ribs, ensuring tenderness while you prepare the glaze.
Ingredients
- Pork Ribs: 4.4 lbs
- White Stock: as needed (or use 0.35 lbs of dehydrated stock)
- Carrots: 7 oz
- Onions: 7 oz
- Celery: 3.5 oz
- Leeks: 7 oz
- Bouquet Garni: 1
- Cloves: pinch
- Honey: 1.4 oz
- Oranges: 2 (zest and juice)
- Fresh Ginger: 1.4 oz (julienned)
- Allspice: to taste
- Cardamom: to taste
- Ground Ginger: 0.17 oz
- Brown Veal Stock: 0.5 quarts (or 1.4 oz dehydrated veal stock)
- Ketchup: 0.1 quarts
- Mustard: 0.7 oz
- Coarse Salt: to taste
- Fine Salt and Pepper: to taste
