Pork ribs in honey

Ingredients:

• one kilo of pork ribs
• cooking oil

Marinade:

• 3 tablespoons honey
• 2 tablespoons wine vinegar
• 3 tablespoons soya sauce
• 2 tablespoons vodka
• 1/2 tablespoon mustard
• 2 cloves of garlic
• 1 tablespoon potato flour

Instructions:

1. Boil water in a big pot. Put ribs in the boiling water and boil for 3–5 minutes. Take them out, cool down in cold water. Thanks to this procedure the ribs will be juicy after roasting. Dice blanched ribs, preferably ”in two rib bones”. They can be also divided in smaller portions – ”in one rib bone”.
2. Peel garlic and press through a garlic squeezer or chop finely. Pour soya sauce. Add potato flour stirring all the time. Add vodka, wine vinegar, mustard, honey and chilli sauce. Mix finely. Pour half the marinade on diced ribs. Cover and put aside for at least 45 minutes.
3. Heat oil in the heavy-bottomed pan. Put ribs well drained of marinade. Fry for about 5–10 minutes, depending on the portion size. Roll over from time to time so that the whole meat would go brown well. Take off the heat.
4. Place fried ribs on the grate or in the baking tin and put in the pre-heated oven. Roast 15–20 minutes in 190°C until meat falls off the bone. While roasting roll the meat over from time to time and spread marinade with a brush.

REMEMBER!

• When buying ribs, choose lean but fleshy pieces.
• It is worth trying different ways of cooking. You can stew, roast, marinate in beer or spice and honey marinade and grill or fire-grate.
• Ribs are much softer and more delicious if you cook them slowly.
• Before cooking, it is worth rubbing salt and pepper unless you marinate meat in marinade with soya sauce which is quite salty. Then pepper is sufficient.
• Ribs can be served with roast potatoes or potato purée, boiled dumplings or even bread.
• They make a very good match with cabbage: stewed, fried or sour cabbage, with red cabbage salad or sour cucumbers.
• Perfect supplements include various types of mustard, ordinary and flavour mustards, e.g. honey, Bavarian or French mustards as well as mustard and horseradish dressings.
• Original flavours are provided with ribs rubbed with salt, pepper and fresh herbs, e.g. marjoram, thyme or rosemary, alternatively garlic. Then they become very fragrant.