Honey Mustard Rosemary Pork Ribs

I was at the bookstore the other day searching for some novels and cookbooks, and bumped into a cookery book by Jose Pizarro, a renowned Spanish chef who resides and owns two restaurants in London: Jose and Pizarro.

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This marinade is inspired by one of his recipes. Its combination of flavours is delicious and can be used for other meats, such as chicken, or even for a salad dressing.

Mustard Rosemary Pork Ribs
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 2
Serves 2-3.
Ingredients
  • 2 stacks of pork ribs, 16 ribs
  • For marinade:
  • 3 tablespoons mustard (I used Groninger Mosterd, which has no sugar or additives)
  • 4 tablespoons raw honey
  • 2 tablespoons ground rosemary
  • 6-8 cloves garlic, minced
  • juice of one lemon
  • 6 tablespoons olive oil
  • coarse sea salt, to taste
Instructions
  1. Clean and separate the ribs.
  2. Mix all the marinade ingredients together.
  3. Place the marinade in ribs either in a plastic or glass container, where the marinade can cover the ribs.
  4. Refrigerate overnight or for a few hours before cooking.
  5. I cooked the ribs in the oven at 180C (350F) in the same oven-proof, glass dish I used to marinate them. I left them in the marinade and simply turned them over a few times during the cooking time, about 35-40 minutes.
  6. Serve with your favourite side dish.