Honey Barbecue Pork Ribs

From Nathan’s Kitchen                                                                                                  Episode 1

Honey Barbecue Pork Ribs

It just wouldn’t be summer without some delicious pork ribs.  Just be sure to have lots of napkins!

Ingredients

            Serves 2 to 4

	1	rack (about 3 - 3½ pounds) pork loin backribs
		Kosher salt and freshly ground black pepper
	½	cup ketchup
	½	cup honey
	¼	cup light-brown sugar
	2	tablespoons unsulfured molasses
	2	cloves garlic, peeled and finely minced
	1	tablespoon cider vinegar
	1	tablespoon Dijon mustard
	1	tablespoon Worcestershire Sauce
	½	teaspoon smoked paprika
	¼	teaspoon dried oregano
	¼	teaspoon ground ginger
		Cayenne pepper

Directions

1.    Preheat the oven 325°F.  Line a baking sheet with aluminum foil and set aside.  Pat the ribs dry with paper towel, and season well with salt and black pepper.  Place the ribs, meat-side-up on the prepared baking sheet.  Roast in the preheated oven for 1 hour.

2.    Meanwhile, combine the ketchup, honey, brown sugar, and molasses in a mixing bowl.  Stir in the garlic, vinegar, Dijon mustard, Worcestershire Sauce, paprika, oregano, and ground ginger.  Season the barbecue sauce to taste with salt, black pepper, and Cayenne pepper and then cover with plastic wrap and store in the refrigerator until ready to use.

3.    Remove the ribs from the oven and brush them with half of the honey barbecue sauce.  (The remaining sauce should be covered and stored in a separate container in the refrigerator.)  Return the ribs to the oven and continue to roast, until tender, about 45 minutes more.  Then, remove the ribs from the oven and brush with the reserved half of the barbecue sauce.  Allow the ribs to rest for at least 10 minutes before cutting into individual ribs.