Pork Ribs
Ribs slow cooked in a broth with bay leaf and milk, then glazed with BBQ sauce and honey in the oven or on the grill. They fall right off the bone.
- 3 kg (6.6 lb) pork ribs
- 2 onions and 1 carrot
- 1 handful of celery
- 4 cloves garlic
- 15 g (1 tbsp) coarse salt
- 2 bay leaves
- 1 liter (4.2 cups) milk
- Pepper, to taste
- BBQ sauce
- Honey (optional)
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1
Prep
Remove the membrane from the ribs and trim off some of the fat. Use a kitchen towel to help you pull the membrane off.
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2
Broth and cooking
Fill a large pot with water. Before it boils, add the bay leaf, celery, carrot, onions and smashed garlic. Add coarse salt. Once the water boils, add 1 liter of milk and stand the ribs upright in the pot. Cook over medium heat with the lid slightly ajar for 1 h 30 min (thin ribs) or 2 h 30 min (thick ones). The bone should lift slightly.
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3
Oven
Preheat the oven to 250°C (480°F). Place the ribs bone-side up. Season with salt and pepper and coat well with BBQ sauce (optional: warm honey mixed into the BBQ). Bake at 200°C (390°F) for 10 min. Take them out, flip them, add more BBQ sauce to the meat side, and bake for 15 more min.
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4
Grill (alternative)
Season with salt and pepper and coat with BBQ sauce on the bone side. Cook 25 min bone-side down. Brush on more BBQ sauce on the meat side, flip, and cook 30 more min until browned and caramelized.
- The membrane comes off easier if you use a kitchen towel to grip it.
- The milk in the broth makes the meat more tender.
- The bone lifting on its own is the sign that they're ready.
- Let them rest for 5 minutes before cutting between the bones: they don't dry out when served.