Servings
1
Cook Time
180 minutes
A coating of honey mustard on top of these yummy ribs just to make them that much nicer.
Ingredients
2 Racks of higher-welfare pork loin back ribs (about 1.2kg)
3 Spring onions
A handful of crushed pine nuts
80 ml Vinegar
-
80 g Hilltop Honey
2 tbsp Grey Poupon Mustard
1 tbsp Olive oil
1 tsp Paprika
2 Cloves of garlic
2 tsp Herbs de Provence
Salt & pepper
Directions
Preheat the oven to 160ºC.
To make the marinade: Crush the garlic and add all the ingredients together in in bowl and whisk
Put the ribs in a large roasting pan, brush with 2/3 of the marinade and cover with foil.
Baste the ribs with the rest marinade every 30 minutes for about 2.5 hours or until the meat pulls away easily from the bones. For the final 15 minutes, remove the foil and crank up the heat to 200ºC
Transfer the ribs to a board and cut them up. Scatter with the crushed pine nuts and the spring onions thinly chopped.