honey mustard ribs from catalunya
i just wrapped up my travels in spain and i wanted to share with you one of the best freaking things that have ever touched these tastebuds: honey mustard ribs from a restaurant in born, barcelona called tapeo. tapeo is a small restaurant that serves all kinds of inventive tapas and i always make it a point to stop by when i’m in barcelona to sink my teeth into their ribs.
these ribs are sticky and lacquered with honey, cooked to perfection and fall-off-the-bone, and the flavor and texture from the old-world mustard finishes this whole out-of-this-world experience with a rounded tangy and crunchy bite. i never knew that i could be such a fan of ribs until the first time my friends brought me to tapeo. these ribs have definitely become the bait on the fishing line to lure me into booking another ticket out to barcelona.
this time around, i swung by tapeo with my pal joan, and we actually were lucky enough to catch the attention of the sweet chef, george, who was nice enough to take a bit of time away from his kitchen duties to talk to us. i had to ask him if the recipe i made up using my memories was close to his recipe, and he said yes! the technique of cooking and sauce ingredients are as close as i could get to the real deal so i hope that you give this finger licking recipe a go!
honey mustard ribs
2.5 pounds of pork ribs
3 tablespoons kosher salt
1/2 cup honey
2 tbs old style grain mustard
1 tbs three crabs fish sauce
2 tbs soy sauce
2 tbs cane sugar
1 tsp ground black pepper
meat prep: trim as much fat and remove the membranes from the ribs. cut into sections with the bones, transfer to a greased or lined sheet pan, and salt, and leave out for at least thirty minutes
set the oven out to 300 degrees fahrenheit, cover ribs with foil, and bake for 1.5 hours.
the sauce: combine all sauce ingredients into a bowl using a whisk or fork
glazing the ribs; remove ribs from the oven. and preheat oven to 475 degrees. then, heat an oven safe pan on the stove up to medium. pour sauce into pan and heat until it begins to lightly bubble. toss in the ribs and coat evenly in the sauce. cook on stove for 2-3 minutes and then transfer pan into the oven for 10-15 minutes or until the edges start to brown and crisp up