Warning: This blog post is guaranteed to make you drool.
I wish that I could take credit for the amazingly mouth-watering pictures in this post but the truth is that it has very little to do with me. It's really just a matter of being in the right place at the right time and not so much perfected photography skills. God provided the most beautiful afternoon day and blessed me with a kitchen window that allows beautiful beams of sunlight to stream through the house. All I have to do is to put my dinner in that beautiful, God given light, and voila - perfect pictures.
Honey Roasted Ribs
2 racks of baby back ribs, cut into 3 equal pieces
1 cup honey
5 Tablespoon soy sauce
1/4 cup cider vinegar
1/4 cup Dijon mustard
4 garlic cloves
1/4 teaspoon cayenne pepper
Reserve marinade in refrigerator. Tent ribs with foil and bake 1 1/4 hours. Uncover and bake another hour.
Bring reserved marinade to a boil in a large skillet. Cook until thickened to glaze consistency. (About 5 minutes)
Brush ribs with 1/3 cup glaze and return to oven.
Continue to cook until bubbly and browned. (15-20 minutes) Tent loosely with foil and let rest for 10 minutes.
Cut ribs apart and add to skillet with glaze.
Transfer to a a platter and sprinkle with scallion greens and 1/2 teaspoon salt.
Serve with corn muffins and roasted potatoes.
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