Salted Kiss - Le Baiser salé
  • About
  • Recipes Blog
  • Entree, Salads, Sides
    • Quiche,Salted tarts
    • Hors d'Oeuvres and Entrees
    • Soupes
    • Salads
  • main ingredient
    • Eggs
    • Pasta & Rice
    • Vegetables
    • The Sea
    • Feathers >
      • Mustard and Thyme Chicken Maryland
      • EMU
      • Rabbit
      • Cordon Bleu
      • Roasted Chicken
      • Poulet a la Provencale
      • Duck a l'orange
      • Dinde au Whisky à la Jean-Francois
    • Blue White Red Meat >
      • Osso Buco Gremolata
      • Crocodile
      • Kangaroo
      • Stuffed Cabbage Veal&Porc
      • Beef >
        • Meatballs chez Jill
        • Boeuf Bourguignon "the famous"
      • Porc >
        • Ribs
        • Sausages and Lentils
        • Potatoes married to Bacon
      • Lamb and Mutton >
        • Tajine
        • Dominique's Lamb Curry
        • Spiced Lamb Shanks
  • Desserts
    • Pastry, and sweets
    • Clafoutis
    • Madeleines
    • Panna Cotta et coulis de Mangue
    • Lemon mousse
    • Cocoballs
    • Crepes Fortunate
    • Pear and almond Tarte
    • Apples and Blackberry Brown tart
    • Gateau au chocolat
    • Apples cake
    • Caramelised Pears Cake
    • Far
    • Apples Tart
    • Prune Tarte
    • Apples and Pears Compote
  • Sauces, dips and more
    • Tapenade
    • Sauces & Vinaigrette >
      • White butter sauce - Beurre Blanc
      • Bechamels and basic sauces
      • White sauce
      • Roux
      • Mayonnaise
      • Pistou
      • Vinaigrette
    • Spices and Herbs >
      • Bouquet Garni
      • Baharat Spices blend
    • Technics >
      • Vol au Vent & Bouchee a la Reine cases
      • Whole fish
  • Contact

RIBS
​

RIBS
 
Hummmm... This pork ribs just fall off the bone and are coated in a delicious dark Honey, Soya sauce and chiili...j'adore this recipe, it is slow cooking, with a simple marinade. Can't stop eating one after an other :)
 

 
Ingredients:
 
For 2 people
 
1 kilo of Ribs
4 soup spoons of  French mustard ( or not sugary mustard)
Salt and pepper
2 soup spoon of Honey
2 soup spoon of Soya sauce
Garlic - 2 crushed ***  & ginger ( 2 sugar spoons)
1 little bit of chilli, follow your taste.
Pre-heat the oven at 180.

 
Method

  1. Mix the mustard, soya sauce and honey ,ginger &garlic in a bowl.
  2. Combine the ingredients and 1 teaspoon of salt
  3. Pat the ribs dry with paper then place in a tray and rub all
  4. over with the marinade.
  5. Cover with cling film and leave to marinade in the fridge for at least 2 hours or preferably overnight.
  6. When you are ready to cook, shake off any excess marinade and allow to
  7. come up to room temperature.
  8. Meanwhile pre-heat the oven to 180-200 degrees.
  9. Place the covered ribs on a strong tin foil. Lay ribs shiny side out and meat side down and cover it with a second tin.
  10. Cook for over 1h.30 - 2h  or until the meat is tender and starts to fall away from the bone, remembering to re-coat with the remaining marinade every 20 minutes or so.
  11. Smell the parfum invading the kitchen, I R R E S T I B LE  :)
  12. Remove from oven
  13. Cut ribs into serving sized portion.
 
Ready !!!!  A  T A B L E !!!