ROASTED BABY BACK RIBS WITH HERBED HONEY-MUSTARD MARINADE

SERVES 4 to 6

I love grilled ribs, but I wanted to do something different for those times when you can’t use the outdoor grill. I decided to roast the ribs and then brown them under the broiler. I also used a lighter marinade which is very good drizzled over the cooked ribs or a side dish. Plan ahead so that the ribs have time to marinate.

INGREDIENTS

2-1/2 to 3 pounds pork baby back ribs

1 cup dry sherry

3 tablespoons Dijon mustard

3 tablespoons honey

2 tablespoons red or white wine vinegar

4 large garlic cloves, finely chopped

1 teaspoon dried thyme leaves

1 teaspoon dried sage leaves

1 teaspoon dried rosemary leaves

1/4 teaspoon sweet paprika

Pepper to taste

1/4 cup olive oil

Salt to taste

Cut the ribs into sections of 3 or 4 ribs each. Place in a sealable plastic bag. Mix together the remaining ingredients except the salt in a small bowl until well combined. Pour into the bag; seal and turn several times to coat all of the ribs. Refrigerate for at least 4 hours or overnight.

Preheat oven to 300° F. Place the ribs in a shallow roasting pan or baking dish in one layer. Pour about half of the marinade into the pan; refrigerate the other half for later use. Season the ribs with salt on both sides. Roast, turning occasionally, until meat is tender, about 2 hours.

When the meat is tender, remove the ribs and place the marinade from the pan and the other half in a medium saucepan. Bring to a boil; cook until reduced by half. Preheat broiler to high. Brush the ribs with some of the reduced marinade and broil until nicely browned on both sides, about 3 minutes per side depending on broiler. Cut into individual ribs and serve immediately, drizzling some of the reduced marinade over each portion.

Notes: I used dry sherry in the marinade, but dry white wine or vermouth would work as well if you prefer. When marinating in a plastic bag, I place the bag in a bowl or dish, just in case the bag leaks. In a pinch, you can reduce the marinating time to as little as 2 hours. It will still be good. Make certain you boil the marinade before serving to kill any bacteria from the raw meat.

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