Ingredients
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6 lbs country-style pork ribs, bone-in (8 meaty ribs)
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1 small yellow onion, cut in quarters
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1/2 teaspoon dried thyme
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5 tablespoons soy sauce (low sodium preferred)
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2 tablespoons spicy brown mustard
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1/2 cup brown sugar
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6 tablespoons honey
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3 tablespoons hoisin sauce
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3 tablespoons tomato paste, concentrate
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3 tablespoons ginger, finely grated
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1/8-1/4 teaspoon red pepper flakes
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1 medium carrot, cut in thirds
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1 celery rib, cut in thirds
Instructions
- Place the ribs, carrot, celery, onion and thyme in a large pot, cover with water. Bring to a boil and boil for 30 to 45 minutes; drain.
- While the ribs are precooking, place the soy sauce, mustard, brown sugar, honey, hoisin sauce, tomato paste, ginger and red pepper flakes in a small saucepan. Squeeze the roasted garlic pulp into a small dish, mash and add to the pan stirring to combine. Bring to a low boil and cook until ingredients are well blended and warm, 2 to 3 minutes.
- Remove the ribs from the water, pat dry. Discard the boiling water and vegetables. Place ribs on a roasting pan that has been lined with foil and baste generously with the sauce. For easy release, spray the foil with non-stick cooking spray or use easy release foil.
- Preheat oven to 350 degrees, place the ribs in the oven and cook until fork tender; about an hour, basting every 15 minutes with the sauce.