Cook’s notes
I personally prefer spare ribs over baby back ribs but when the latter has enough fat to keep the meat from getting dry during cooking, I’m happy enough to switch preferences.
In this recipe, baby back ribs are used. Can spare ribs be subtituted? Of course! Whichever rib you choose to use, cut between the bones before cooking.
After 50 minutes of braising, the ribs should be cooked through and tender. But the actual cooking time depends on the age of the animal and the quality of the meat. If there’s too little liquid in the pan and the ribs aren’t done, pour in more bone broth, a quarter cup at a time, and continue simmering until the meat is tender.
Honey mustard baby back ribs
Ingredients
- 1 rack baby back ribs about 1.2 kilos (2.6 pounds)
- 3 cups bone broth you may need more
- 1 teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon ground sage
- 2 tablespoons dried onion flakes or ¼ cup chopped yellow onion
- 2 bird’s eye chilies finely sliced
- salt
- pepper
- ¼ cup Dijon mustard
- ¼ cup honey
- 1 generous splash Balsamic vinegar
- finely sliced scallions to garnish (optional)
Instructions
- Rinse the rack of ribs then pat dry with a kitchen towel. Cut between the bones.
- In a heavy and wide non-stick pan, arrange the ribs in a single layer, fatty side down. Sear until the fat starts to melt and the underside is nicely browned. Give the ribs quarter turns to brown all sides.
- Pour in the broth. Sprinkle in the rosemary, thyme, sage, onion flakes, chilies, salt and pepper. How much salt and pepper you need to add depends on how well-seasoned your bone broth is.
- Bring to the boil, lower the heat, cover and simmer for half an hour.
- Turn the ribs over and simmer for another 20 minutes.
- Scoop out the ribs and move to a plate.
- Stir together the mustard, honey and Balsamic vinegar. Pour into the pan. Swirl to blend. Boil, uncovered, for four to five minutes until thick. Turn the heat to low.
- Put the ribs back on the pan. Simmer for a minute. Flip them over and simmer for another 30 seconds.
- Arrange the ribs on a serving plate, drizzle the sauce over them and garnish with sliced scallions. Best with rice or crusty bread.
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