Pork Ribs with Mustard and Honey
Spare ribs from the oven in a creamy mustard and honey sauce — the sweet-and-sour balance that always works with pork.
The sauce goes on in two coats: half at the start, so it soaks in, and the other half after 30 minutes, so it forms a glaze on top. All at once, the honey burns before the meat is tender — that is the entire reason for the two coats. And the last 5 minutes at 220 °C make the crust.
The same sauce on a different cut are the pork neck steaks with mustard and honey.
Ingredients
- 1.5 kg pork ribs (spare ribs or a rack)
- 2 tbsp mustard (Dijon or classic)
- 200 ml pouring cream
- 2 garlic cloves, chopped
- 1 tbsp honey
- 1 tbsp sunflower or corn oil
- 1 sprig of fresh thyme (optional)
- 1 pinch of fine salt
- Freshly ground black pepper, to taste
Method
- 1
Preheating: turn the oven to 200 °C so the ribs brown evenly from the start.
- 2
Emulsifying the sauce: in a bowl, mix the mustard well with the honey, the cream, the chopped garlic, the oil, the salt and the pepper, until you have an even mixture.
- 3
First coat: lay the pork ribs in an ovenproof dish and brush them generously with half of the sauce.
- 4
First stage of cooking: put the dish in the oven and cook for 30 minutes. Turn the ribs halfway through, at 15 minutes, so they brown evenly.
- 5
Second coat: take the dish out for a moment, cover the ribs with the rest of the sauce and lay the sprig of fresh thyme on top.
- 6
Second stage of cooking: return them to the oven for another 20 minutes, until the meat is properly tender and the sauce starts to bubble.
- 7
The crisp finish: to get a well-browned, crisp crust, raise the oven to 220 °C for the last 5 minutes of cooking.
- 8
Serving: take them out of the oven, rest for two minutes so the juices settle, cut between the bones and serve hot. They are excellent with oven potatoes or a fresh salad.