Honey glazed ribs
5.0
A slow and parchment paper cooking makes them soft and juicy, while the honey provides them with brightness and a delightful sweet and sour aroma
Yield:
2 servings
Total time:
3 h 10 min
Preparation time:
10 min
Cooking time:
3 h
Difficulty:
Cost:
Weight per serving:
840 g
Energy:
1,240 Kcal
Carbohydrates:
36 g
Fats:
108 g
Proteins:
108 g
Golf:
4 h 25 min
Allergens:
Milk
Diet:
Gluten-free, High-calorie, High-protein
Pairing:
Chianti
Occasion:
Friends dinner
Ingredients
Portions for 2 servings
2
For the side dish
Baked potatoes with butter
(optional)
400
g
Method
It takes steps in 3 h 10 min
1 -
Prepare a long sheet of aluminum foil on a countertop and place a sheet of parchment paper directly on top. The parchment paper will serve as reinforcement to prevent piercing the thin aluminum foil
2 -
Divide the rib rack into multiple pieces (about 5/6 ribs each), each piece will require a dedicated "packet". Lay the ribs on parchment paper and sprinkle the surface of the meat with plenty of salt, pepper, and paprika
3 -
Start by folding the aluminum foil, trying to create the typical shape of a "cartoccio" (a paper parcel). Once the corners are lifted and secured, fill the parcel with white wine, being careful not to let the liquid spill out. The meat should be covered for less than half of its height. Pour the wine beside the meat to avoid carrying away the spices
5 -
After three hours, remove the meat from the oven and carefully place it on a baking sheet (it will be very tender). Set aside all the cooking juices
6 -
Mix 5 tablespoons of cooking broth with a spoonful of honey (preferably chestnut honey) and brush the meat with the mixture
Cost
Pork ribs are a very affordable cut, with 1 kg of meat you can feed two people (or even three) and spend less than 5 euros per person. They are perfect for a dinner with friends
Health
The ribs are inexpensive but certainly not light, it is one of the fattiest cuts of pork. Avoid them if you are on a diet or if you are afraid of the upcoming swimsuit test
Author
Editorial staff - Luca M.
5.0
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