Ribs
Ingredients:
6 Tbsp. dry rub mix
4 garlic cloves
2 Tbsp. cider vinegar
1/2 c. beef broth or water (plus a little more)
1 1/2 tsp. salt
1 tsp. sugar
3 lbs. baby back ribs
1 1/2 Tbsp. honey
Directions:
To create marinade: Put dry rub mix in a blender with garlic, vinegar, and broth and blend to a smooth purée, scraping and stirring every few seconds. If mixture won't move through blender blades, add a little more broth until it does. The mixture should be a paste, not a liquid. Stir in salt and sugar.
To marinate the ribs: smear half the mixture over them, cover and refrigerate several hours, preferably overnight. Combine remaining marinade with honey to make glaze, cover and refrigerate.
To roast the ribs: Preheat oven to 325°. Transfer ribs and marinade to a baking dish large enough to hold all in a single layer. Drizzle 1/4 c. water around them, cover tightly and bake for 45 minutes. Uncover and baste with liquid in pan. Return to oven uncovered and bake until tender, another 15 minutes or so. Carefully pour off any remaining juices.
Recipe from A Taste of Glynn cookbook. Featuring hundreds of recipes from local chefs, caterers and cooks of the Golden Isles, the cookbook makes a wonderful gift, the perfect souvenir of your time here or just a great addition to everyone’s kitchen. Proceeds from A Taste of Glynn benefit Amity House and Hope House, safe havens for victims of domestic violence. Click here to order a cookbook.
