weekend feast & pork ribs recipe

We had a bit of a feast last weekend! It was one of those dinners where you need to be warned about the excessive number of courses. Most of our dinner guests know the drill by now, but sometimes we break out the chalkboard menu just in case! This particular evening featured honey glazed ribs, spicy cucumber salad, grilled baby artichokes and stuffed baby peppers…and also a couple more courses that I didn’t get a decent photo of – homemade pasta with yellow tomato & goat cheese and cherry chocolate pastries for dessert! The ribs were really the star though (and the pasta…and the peppers…). Here’s Tim with the recipe!

ribs with dry spice rub

Sometimes gooey and messy is good, but other times not so much – dinner with guests (well, depending on your guests) or maybe a romantic evening (again, depending on your date).  Nothing says ‘kiss me’ like a BBQ encrusted face.  As one particular dinner guest put it, “I don’t like ribs, they are too much work to eat”.  Of course, I took that as a challenge and tried to convert him into a rib-lover.  Here’s how I did it:

Dry Rub

1/4 cup of smoked paprika

1/4 cup of white sugar

3 tablespoons of garlic powder

3 tablespoons of kosher salt

1 tablespoon of onion powder

1 tablespoon of ground ginger

1 tablespoon of dried oregano

1 tablespoon of chili powder

1 tablespoon of black pepper

1 teaspoon of cayenne pepper

Mix all the ingredients until combined.  That’s it, you’re done.  I like to make about 2 to 4 times the amount above and then just store it in a resealable container.  You can use this for chicken too!

Pork Ribs

2 whole racks of ribs

1 recipe of the dry rub

4 tablespoons of honey

Preheat your oven to 325°F.  Rinse and dry your racks of ribs.  Flip the ribs upside down and run a knife along the white connective tissue a couple times.  This will stop the ribs from curling up as they cook.  Take the rub and rub!  Use half the recipe on each rack.  Place onto a baking sheet with a lip and then into the oven for 2 1/2 hours.

To test the ribs, take a pair of tongs and lift up the side of one rack.  You should be able to bring it close to a 90 degree angle without them tearing.  You want to be able to take a bite of the ribs without all the meat just falling off, but when you bite – the bone should come clean.

Remove the ribs and drizzle with the honey.  Don’t worry about getting perfect coverage – the heat will do that for you.  Place the ribs back in the oven for 10 minutes.  Remove and serve.  So easy and delicious. Enjoy!

pork ribs with spice rub & honey