Milk And Honey Ribs Recipes

MILK AND HONEY RIBS

Steps:

• If the butcher has not removed the membrane on the back of each rib rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently. Grab the membrane with a paper towel and peel it off. Place the ribs in a baking dish and rub them on both sides with 2 tablespoons of the oil. Sprinkle both sides with the rosemary, sage, garlic and generous amounts of salt and pepper. Arrange the onion under and over the ribs, top each rack with a bay leaf, and drizzle with the vinegar. Refrigerate, covered, 6 to 12 hours.
• Heat the oven to 350 degrees. Pour the remaining oil into a roasting pan large enough to hold the ribs side by side. Put the pan in the oven for 5 minutes. Add the ribs, rounded side up, along with the seasonings, onions and garlic. Roast for 30 minutes. Drizzle with the honey and roast 10 more minutes. Turn the ribs over and pour the milk and cream over them. Roast for 1 more hour.
• At this point, if using the mushrooms, wipe with a damp paper towel and trim off the stem ends. Cut into 1/4-inch slices. Turn the ribs over, rounded side up again. Arrange the mushrooms on top. Spoon any pan juices over the top and continue roasting, basting occasionally, 30 minutes to 1 hour more. If the meat starts to brown too much, press a sheet of parchment paper or aluminum foil on top.
• When the ribs are cooked, the meat will have shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs should be tender enough to pull apart with your fingers. Cut the ribs into 1- or 2-bone sections and serve at once with the optional roasted mushrooms.

MILK AND HONEY RIBS

Steps:

• First you'll want to prepare the ribs by removing the silver skin or membrane from the back of each rib (slide a sharp implement under the membrane, then use a paper towel to grip it so you can peel it off).
• Next you will prepare the ribs to marinate by rubbing them all over with about 2 tablespoons of the oil, then sprinkle them, on both sides, with rosemary, sage, garlic, and a generous amount of salt and pepper.
• Arrange half the onions in a baking dish, top with the ribs; cover ribs with remaining onions, a bay leaf, and drizzle with vinegar.
• Cover and refrigerate 6 to 12 hours.
• Preheat the oven to 350 degrees F; pour the remaining oil in a roasting pan that is large enough to hold the ribs side by side.
• Heat the pan in the oven 5 minutes, then place the ribs, rounded side up (along with all the seasonings and onions) and roast for 30 minutes.
• Drizzle with the honey and roast for 10 minutes.
• Turn the ribs over and pour the milk and cream over them; roast for 1 hour.
• Meanwhile, if you are making the mushrooms, clean them then trim off the stems and cut into 1/4 inch slices.
• After the hour, turn the ribs over again, so that the rounded side is up again and arrange the mushrooms on top.
• Baste with pan juices and roast, basting occasionally, 30 minutes to 1 hour more (if at any time the meat starts to brown too much, press a piece of parchment paper or aluminum foil over them).
• You'll know the ribs are cooked because the meat will have shrunk back from the ends of the bones by 1/4-1/2 inch and they will be tender enough to tear apart with your fingers.
• Cut into 1 or 2 bone sections and serve with the mushrooms, if using.

HONEY GARLIC RIBS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
• Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
• Bake for 1 hour, turning every 20 minutes.

ROASTED HONEY-GLAZED SPARERIBS

Steps:

• Make marinade:.
• With flat side of a large knife smash garlic.
• In a small saucepan heat brown sugar, honey, and vinegar over moderate heat, stirring, until sugar is dissolved.
• Remove pan from heat and stir in garlic and remaining marinade ingredients until combined well.
• Cool marinade to room temperature.
• Fold up spareribs and fit into two 1-gallon heavy-duty sealable plastic bags.
• Divide marinade between bags and seal bags, pressing out excess air.
• Marinate ribs in bags in a large roasting pan, chilled, turning them once, for 1 day.
• Preheat oven to 350°F.
• Open bags and, holding ribs in bags, pour marinade into a saucepan.
• Discard garlic.
• Simmer marinade until reduced to about 1 cup.
• Pour 1 cup marinade into a bowl and reserve as sauce for serving with ribs (remainder will be used for basting ribs).
• Arrange ribs, overlapping slightly, in 2 large roasting pans and roast in upper and lower thirds of oven 30 minutes.
• With tongs turn ribs over so they will brown evenly.
• Roast ribs 30 minutes more and with tongs turn them over.
• Switch position of pans in oven and baste ribs with some of remaining marinade in saucepan.
• Roast ribs 30 minutes and with tongs turn them over.
• Brush ribs with remaining marinade in saucepan and roast 30 minutes more, or until meat is very tender.
• Ribs may be made 30 minutes ahead and kept, tightly covered with foil, at room temperature.
• Transfer ribs to a cutting board and cut apart between bones.
• Serve ribs with reserved sauce.

HONEY GARLIC RIBS

Steps:

• Place ribs bone side down in a large roasting pan; pour 1 cup water over ribs. Cover tightly and bake at 350° for 1-1/2 hours., In a small bowl, combine the brown sugar, cornstarch, garlic powder and ginger. Stir in the honey, soy sauce and remaining water until smooth. Drain fat from roasting pan; pour sauce over ribs. , Bake, uncovered, for 45 minutes or until meat is tender, basting occasionally. Cut into serving-size pieces.

LAMB RIBS WITH HONEY AND WINE

Steps:

• Place lamb in a 9x13-inch baking dish.
• Combine onions, white wine, soy sauce, lemon juice, honey, olive oil, garlic, cinnamon, salt, and pepper in a small bowl. Mix well and pour mixture all over lamb. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Roast lamb in the preheated oven until browned and tender, about 1 hour 10 minutes.

HONEY BAKED RIBS

Steps:

• Combine the first five ingredients in a bowl. Pour half into a large resealable plastic bag or shallow glass container; add ribs. Cover and refrigerate overnight, turning once. Refrigerate remaining marinade. , Remove ribs to a greased roasting pan; discard marinade. Cover and bake at 425° for 10 minutes. Reduce heat to 325°. Cover and bake 30 minutes longer; drain. Pour reserved marinade over ribs. Bake, uncovered, for 50-70 minutes or until meat is tender, basting frequently.

SLOW COOKER HOT HONEY RIBS

Steps:

• Add the sweet and hot smoked paprika, mustard and garlic powders and several generous grinds of black pepper to a small bowl; mix to combine.
• Remove the ribs from the packaging and pat them dry with paper towels. (The easiest place to do this is the sink.) Turn the ribs over to remove the membrane that covers the back of the ribs: Grasp one end of the membrane with paper towels to keep your hands from slipping and pull; the membrane should pull right off in one or two sheets. (If it is not easy to pull off you can skip this step.) Season the ribs all over, front and back, using about 1 tablespoon of salt per rack of ribs. Coat the ribs in the spice mixture, patting it all over both sides of the ribs.
• Lightly coat a 6- to 8-quart slow cooker pot with oil or cooking spray. With the meaty sides facing out and the bones pointing up, coil the ribs into the pot, standing them up in a circle. (You do not need to add liquid.) Cook on low until the meat is very tender when flaked with a fork, but the ribs are not quite falling apart, 6 to 8 hours.
• Meanwhile, make the hot honey: Combine the honey, chiles and lime peel in a small saucepan over medium heat. Let the mixture get very hot, until it simmers and then starts to foam, about 2 minutes. Remove it from the heat, pour it into a small heatproof bowl and set aside. (The honey can be made several days in advance. When it cools, cover it, and store it at room temperature.)
• Line a sheet pan with foil. Using tongs, transfer the ribs to the sheet pan, meaty side up. Heat the broiler. Remove the lime zest from the honey (leave the chiles in) and stir the lime juice and apple cider vinegar into the honey. Using a spoon, drizzle the honey all over the ribs, using about half the honey, but leaving the chiles in the bowl.
• Broil the ribs until they are caramelized, sizzling and lightly charred in spots, 2 to 3 minutes. (Check the ribs every 30 seconds or so to prevent burning, and rotate them to make sure that all the surfaces get caramelized.) Season the ribs with salt then drizzle more of the hot honey and chiles this time over the ribs, to taste. Serve with any remaining hot honey on the side.

HONEY MUSTARD RIBS RECIPE BY TASTY

Steps:

• Preheat grill for medium-low heat. The thermometer should reach about 300ºF (150°C)
• Place ribs on a foil-covered sheet tray. Rub both sides of the ribs with olive oil and salt.
• Brush French's Honey Mustard on both sides, covering all areas. Fold foil over ribs to form an enclosed packet. Use a knife to poke a few venting slits in each foil pack.
• Place foil-wrapped rack on grill, close lid, and cook for 1-2 hours, until ribs are tender but not falling apart.
• Glaze: Melt butter in a small saucepan over low heat. Add in the rest of the ingredients and whisk well. Let glaze simmer for 2-3 minutes. Remove from heat.
• Unwrap the foil and spread the glaze all over the ribs.
• Oil the grill and turn the heat up to high. Grill ribs on both sides until ribs become caramelized, 10-15 minutes.
• Remove from grill, then let cool for 10 minutes before slicing and serving.
• Enjoy!