Tuesday, July 27, 2010

Honey Garlic Short Ribs

If I could choose only one animal to eat for the rest of my life, it would be pork.  Bacon?  Sausage?  Bratwurst?  Ham?  Tenderloins?  Chops?  Prosciutto?  Yes, please.   

Slow-braised short-ribs?


These are a remarkably simple recipe that Mom found: salt and pepper a rack of short ribs and slow roast in the oven at 300 degrees for an hour.  Meanwhile, mix a half cup honey, half cup soy sauce, three tablespoons of molasses, and two crushed garlic cloves together in a saucepan.  Stirring constantly, bring to a boil, then turn the heat down and simmer for five minutes.

After the ribs have roasted a full hour, baste with the sauce and turn the heat up to 350 degrees. 

Bake another half an hour, re-basting every ten minutes.  

By the time you serve, the meat will be tender, falling off the bone.  Tie a napkin around your neck, forego fork and knife, and give thanks for the miraculous pig.

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