Sticky Honey Mustard Ribs
Sticky Honey Mustard Ribs
1
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.
Our Blog Posts
View all-
Manuka Honey MGO Meaning: What the Number on th...
MGO is the number that matters on a jar of Manuka honey. Here's what it means, how it's tested, and which Hilltop strength (50+ to 1000+) to choose.
Manuka Honey MGO Meaning: What the Number on th...
MGO is the number that matters on a jar of Manuka honey. Here's what it means, how it's tested, and which Hilltop strength (50+ to 1000+) to choose.
-
The Manuka Tree: Where Manuka Honey Comes From
Meet the Manuka tree, the wild New Zealand plant behind real Manuka honey, and why its short flowering season matters.
The Manuka Tree: Where Manuka Honey Comes From
Meet the Manuka tree, the wild New Zealand plant behind real Manuka honey, and why its short flowering season matters.
-
Is Honey Gluten Free? What You Need to Know
Pure honey is naturally gluten free. Here's why, the rare exceptions to watch for, and how to choose with confidence.
Is Honey Gluten Free? What You Need to Know
Pure honey is naturally gluten free. Here's why, the rare exceptions to watch for, and how to choose with confidence.
