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 scallions 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. Ciao!
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