Grilled Honey-Mustard Glazed Pork Ribs

1. 1 Pork ribspack 1 kg ≈ $8.00 450 g
2. 2 Honey 20 g
3. 3 Mustard 15 g
4. 4 Soy sauce 15 ml
5. 5 Garlic≈ $10.00 per kg 8 g
6. 6 Paprika 3 g
7. 7 Salt 3 g
8. 8 Cucumbers≈ $3.67 per kg 100 g
9. 9 Tomatoes≈ $4.67 per kg 100 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prepare: rinse ribs under cold water, pat dry with paper towels, cut into 8–10 cm portions; rub with salt, paprika and garlic⁵; prepare foil and a 35×25 cm baking sheet.

2. Preheat the oven to 160 °C; wrap ribs in foil and place on the baking sheet; bake for 60 minutes at the same temperature, until tender and the meat begins to separate from the bones.

3. Make the glaze: mix honey, mustard and soy sauce in a bowl; whisk until smooth.

4. Remove the ribs from the oven, carefully unwrap the foil, and brush each piece with glaze; return to the oven to set the glaze and form a light sticky crust, about 5 minutes.

5. Preheat the grill to high heat; brush the grill surface with a little glaze to start; place the ribs on the grill and cook 4 minutes per side, brushing with glaze periodically until the surface is a golden-amber caramel.

6. Check for doneness: gently pierce the meat with a knife — the juice should run clear, the ribs should be tender and pull away easily from the bone; the glaze should form an appetizing glossy crust.

7. Slice cucumber⁸ and tomato⁹ into rounds or crescents; season with salt to taste; serve alongside the ribs as a fresh contrast.

8. Serve hot with a side of your choice, for example baked bread, fresh greens or green beans; you can prepare the glaze in advance and refrigerate it until use.