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country-style pork carrot celery yellow onion thyme sauce soy sauce brown mustard brown sugar honey hoisin sauce tomato paste ginger red pepper garlic
Viewed: 60 - Published at: a year agoIngredients
- 6 lbs country-style pork ribs, bone-in (8 meaty ribs)
- 1 medium carrot, cut in thirds
- 1 celery rib, cut in thirds
- 1 small yellow onion, cut in quarters
- 1/2 teaspoon dried thyme
- Sauce
- 5 tablespoons soy sauce (low sodium preferred)
- 2 tablespoons spicy brown mustard
- 1/2 cup brown sugar
- 6 tablespoons honey
- 3 tablespoons hoisin sauce
- 3 tablespoons tomato paste, concentrate
- 3 tablespoons ginger, finely grated
- 1/8 - 1/4 teaspoon red pepper flakes
- 2 heads garlic, roasted
Method
- Place the ribs, carrot, celery, onion and thyme in a large pot, cover with water. Bring to a boil and boil for 30 to 45 minutes; drain.
- While the ribs are precooking, place the soy sauce, mustard, brown sugar, honey, hoisin sauce, tomato paste, ginger and red pepper flakes in a small saucepan. Squeeze the roasted garlic pulp into a small dish, mash and add to the pan stirring to combine. Bring to a low boil and cook until ingredients are well blended and warm, 2 to 3 minutes.
- Remove the ribs from the water, pat dry. Discard the boiling water and vegetables. Place ribs on a roasting pan that has been lined with foil and baste generously with the sauce. For easy release, spray the foil with non-stick cooking spray or use easy release foil.
- Preheat oven to 350 degrees, place the ribs in the oven and cook until fork tender; about an hour, basting every 15 minutes with the sauce.
