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Easy Sweet and Salty Pork Ribs.

January 30, 2018 - 7 Comments

This fall brought with it the harvest of two large pigs on the farm. Our larder and freezers are still bursting at the seams. I'm doing my very best to wade through Porklandia and I'm loving every minute. 

Hence the recipe for these easy sweet and salty pork ribs. They're sweet and salty and easy. Lest you be confused.

Easy Sweet and Salty Pork Ribs | The Elliott Homestead

They're also ridiculously moist, thanks to the simple technique of slow cooking them in stock. This renders them absolutely delicate and moist before we sauce and char them up a bit. It's a textural and flavorful wonderland. But enough chatting. Let's get to it (I assume you're here for the pork after all).

Easy Sweet and Salty Pork Ribs

It's best to start this recipe after breakfast so that it can cook all day. Alternatively, you can do the slow cooking over the weekend and sauce and reheat the ribs later on in the week.

You will need: 

For the meat

  • 4-5 pounds high-quality pork ribs (organic and pastured is best)
  • 2 cups pork, chicken, vegetable or beef stock

 For the sauce

  • 1 cup tomato sauce or ketchup
  • 1/2 cup maple syrup or honey
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons smoked paprika
  • 1 tablespoon molasses
  • 4 tablespoons apple cider vinegar
  • 3 tablespoons minced garlic
  • Sea salt and pepper, to taste

 1. Lay the ribs on a baking sheet. Pour the stock over the top of the meat and cover the entire sheet in foil. This is creating a poaching environment of sorts where the meat will cook for the next few hours. Place in a 300-degree oven for 5-6 hours. 

Pork ribs | The Elliott Homestead

 2. You'll know the pork is ready when it's, quite literally, falling off the bone. If you're a strong-willed person, you can avoid picking off small bits of pork to taste test. If you're not… well… you're in good company. 

Pork ribs falling off the bone tender | The Elliott Homestead

 3. Mix all the ingredients for the sauce together in a bowl and give it a taste. Does it need more spice? More salt? More syrup? Adjust to your liking. 

Saucing up our sweet and salty pork ribs | The Elliott Homestead

 4. Slather it on, baby. I just use the back of a spoon to smoosh it all around that fatty pork. The acid from the tomato and vinegar really work to cut the fat of the ribs, while the syrup brings out the sweetness and caramelizes in the oven. Ya, buddy. 

A super simple pork rib recipe | The Elliott Homestead

 5. Broil in the oven until the top of the ribs are deeply darkened. This part of the method could certainly be done on a grill, which would impart even more flavor – but currently, our grill is under a sheet of ice and snow. So there you have it. Broil it is.

Easy Pork Rib Recipe | The Elliott Homestead

See? I told you these easy sweet and salty pork ribs were salty and sweet and easy. You're going to need extra napkins for this… 

Enjoy!

And Amen. 

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Comments:

  1. Karen

    January 30, 2018 at 11:04 am

    I have been wondering about pork stock – is that a thing? We just picked up our first pick last weekend and ended up with neck bones. Can I make stock the same as if I was using a chicken carcass?

    Reply
  2. shellie strugnell

    January 31, 2018 at 2:02 am

    Wonderful baby!

    Reply
  3. Lynne Lillie

    January 31, 2018 at 1:14 pm

    I’ve been wondering how to prepare those ribs that were in the freezer! They are in their poaching liquid and cooking away right now. The sauce sounds fabulous too–I’m using maple syrup instead of honey, as I’ve been reading lately that honey becomes toxic when heated. So looking forward to enjoying these this evening! Thank you!

    Reply
  4. Terri

    February 5, 2018 at 7:00 am

    Will the recipe work for beef ribs? I have been trying to figure out how to cook beef ribs:)

    Reply
  5. Maria

    February 6, 2018 at 5:39 am

    A good recipe. Pork Ribs looks delicious. Thanks

    Reply
  6. Amanda

    February 8, 2018 at 9:47 am

    Oh. my. goodness. These look amazing. Is it weird that I want ribs at 10:45 in the morning?

    Reply
  7. April

    February 8, 2018 at 1:04 pm

    I need a napkin now! Literally drooling just reading this.

    Reply

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