- Honey Balsamic Ribs -

INGREDIENTS

For the ribs
  • 1 Full rack of spare or back ribs
  • 1 Large juice of lemon squeezed
  • 1 Tbsp salt
  • 1 Tbsp Dijon Mustard
  • 6 Cloves of crushed garlic
  • 2 Tsp Onion powder
  • 1 Tsp Dried Thyme
  • 1/2 Tsp Black pepper
  • 60ml Water
For the glaze
  • 60ml Afon Mel Heather Honey
  • 80ml Balsamic vinegar

CHEF

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METHOD

1
In a large slow cooker that has not been turned on, add the ribs. Cut down as required to fit.
2
In a bowl, combine lemon juice, salt, mustard, garlic, onion powder, thyme and black pepper.
3
Use hands to rub mixture all over ribs and allow to sit at room temp for 30 mins.
4
Add water to the bottom of slow cooker and try not to wash rub off of ribs. Cook for 5-6 hours on a low heat. The meat should be tender and shred easily with a fork.
5
Line a large baking tray with foil or a baking sheet and transfer the ribs to the tray.
6
Pour 300ml of the cooking juices from the slow cooker into a saucepan. Add the honey and the balsamic and bring to a medium heat. Let simmer and bubble for 6-8 mins, until the glaze has thickened and looks syrupy. It should coat the back of a spoon.
7
Brush some of the glaze over the ribs and place under a medium grill for 2-3 mins. Repeat a few times by brushing, rotating and flipping for an even cook. Don't walk away though. Can you imagine if you ruined them at this stage!?
8
Serve extra glaze and be ready to get messy fingers.

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