Monday, October 29, 2012

Spicy Herb Rubbed Honey Lemon Glazed Ribs

Adapted from FineCooking via My Pinterest Board

Printable Recipe

Prep time: 5 minutes
Roasting time: 1 hour
Serves 3-4

For the rub
1 Tbs. plus 2 tsp. kosher salt
1 Tbs. crumbled dried rosemary
1 Tbs. rubbed (dried) sage
2 tsp. fennel seed, coarsely crushed (preferably in a mortar)
2 tsp. dried thyme
1-1/2 tsp. crushed red pepper flakes
1-1/2 tsp. granulated garlic
1-1/2 tsp. granulated onion (optional)
For the glaze
1/2 cup honey
2 Tbs. fresh lemon juice
For the ribs
1-2 racks of baby back ribs (I used pork ribs, but beef ribs would work here)

1. Make the rub:
Combine all the rub ingredients in a mortar and pestle, or a few quick pulses in a mini-chopper.  Barring either of those tools, use a rolling pin to crush the ingredients a bit and allow the oils to blend.   Set aside.

2. Make the glaze:
In a small bowl, combine the honey and lemon juice and set aside.

Prepare the ribs:
3. Preheat the oven to 350°F/175°C and line a rimmed baking sheet with enough foil large enough to fold over the ribs and make a tight package.

4. Cut between each rib (fineCooking recommends removing the membrane from the underside of the ribs, but I didn't bother).   Toss ribs with the prepared rub and place them in the center of the foil.  Fold and seal to make a packet so that the ribs can steam.   

5.  Cook the covered ribs for 45 minutes.  Open the foil and brush with the honey lemon glaze.  Raise the temperature of the oven to 375F/190C Continue to cook, uncovered for 10-15 minutes, brushing on the glaze about halfway through the final cooking.

Great served with sweet potatoes to cut the spiciness of the ribs.  I like to cut my sweet potatoes in half length-wise, place a couple of fresh thyme sprigs between the two halves and wrap in paper towels.   Microwave for 3-4 minutes and flip sweet potatoes over.  Microwave for another 3 minutes or until the sweet potatoes are soft.  

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