Salt and Vinegar Pork Ribs with Seedy Hot Honey

SERVES: 4

The beauty of this recipe is that you only have to cook the ribs for about 15 minutes (!!!) so say goodbye to all preconceived notions that ribs take hours to cook! These are not your fall off the bone tender ribs but they’re juicy gnaw at the bone ribs and I promise you’re gonna love them. Baby back ribs come in all shapes and sizes depending on the breed of pig they’re coming from so cook time will vary. I like larger ones cause they get to spend longer on the grill and really develop a nice crust, but any will work.

Active Time: 30 Mins

Total Time: 30 mins

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Produce

  • 3 garlic cloves

Pantry

  • Kosher salt, freshly ground black pepper
  • 2 tablespoons olive oil
  • ½ cup unseasoned rice vinegar
  • 3 heaping tablespoons mixed spices, such as caraway seeds, coriander seeds, cumin seeds, fennel seeds, and black peppercorns
  • Heaping ⅓ cup mixed seeds, such as pepitas, sunflower seeds, and sesame seeds
  • 4 teaspoons red pepper flakes
  • ⅔ cup honey

Protein

  • 2 racks baby back pork ribs (about 3½-4 ½ lbs)

1. Season the ribs:

  • Cut 2 racks of baby back ribs into 3-4 rib sections, slicing downward in between the bones where your knife will easily slide through. Season the ribs all over with salt and pepper but pleaaase don’t be shy here–the beauty of these ribs is their simplicity but ya gotta season them well or they will fall flat. *You can season any piece of meat like this up to 2 days in advance and the longer it sits the better the seasoning will penetrate the meat. Cover and refrigerate, but pull them out 30 min or so before cooking. Or just do it the day of! That's fine too.
  • In a small bowl, Finely grate 3 garlic cloves into 2 tablespoon olive oil. Stir in ⅓ cup rice vinegar.

2. While the ribs sit, make the hot honey:

  • Heat a small skillet over medium heat. Add 3 heaping tablespoons of mixed spices and 4 teaspoons red pepper flakes. Toast, shaking pan occasionally, until spices are fragrant and just beginning to smoke, about 2-3 minutes.
  • Transfer spices to a mortar and pestle or spice grinder and pound until the seeds are coarsely crushed. Transfer to a medium bowl.
  • Add a heaping ⅓ cup mixed seeds to the same skillet and return to medium heat. Toast, shaking pan occasionally, until the seeds are lightly golden on the edges, about 4-5 minutes. Transfer to the bowl with the spices.
  • Add ⅔ cup honey and 3 tablespoons rice vinegar to the bowl, stir to combine, and season to taste with salt.

3. Grill:

  • Prepare a grill or grill pan for medium heat. If you’re using charcoal, you’ll know you’re at medium heat when you can hold your hand over the grates for 4-5 seconds without getting burnt
  • Arrange the ribs, bone side down on the grill, brush all over with some of the garlic oil and cook, covered, 5-6 minutes.
  • Using grill tongs, flip the ribs, brush with more of the garlic oil, cover again and cook another 5-6 minutes. At this point you’ll see the fat render and start to get crispy. Continue turning and brushing every few minutes until the meat at the thickest part in between two bones registers 175 when probed with a thermometer. Total cook time will vary greatly depending how large your ribs are. Transfer ribs to a cutting board and drizzle or brush the ribs with the whatever remains of the garlic oil just before serving.

4. Serve:

  • Cut the ribs in between each bone and arrange on a serving platter. Drizzle the hot honey over everything; and season with flaky salt.

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