Honey Mustard Glazed Ribs

Honey-Mustard Glaze:

1/2 cup apple cider vinegar

2 tbsp light brown sugar

1/3 cup honey

3 heaping tablespoons Dijon mustard

Salt and freshly ground black pepper

Ribs:

2 racks St. Louis Style/Country Style pork ribs (12 ribs each)

4 tbsp canola oil

Salt and freshly ground black pepper

1 cup soy sauce

4 cups water

2 to 3-inch piece ginger, skin on and sliced

Preheat the oven to 500 degrees F.

Combine the soy sauce, 4 cups of water, and the ginger in a saucepan over medium-high heat and bring to a boil. Pour the mixture into the bottom of a roasting pan fitted with a rack and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours.

Combine the vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar has completely dissolved and mixture reduces slightly, about 5 minutes. 

Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste.

Let cool to room temperature.

After 1-1/2 hours check to see if the ribs are tender. If so, remove the ribs and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing.

Arrange the ribs on a serving platter and serve.

Karen Suennen, Chef at the Spice of Life Cafe in Hamilton