Ribs in a piquant, sticky sauce are best eaten with fingers. Enjoy them for an al fresco meal, either in the summer or at a winter bonfire party.
Use a blended honey, which is cheaper than a delicately flavoured, single flower variety. Also, its strong flavour will stand up to the heat better. * Alternatively cook the pork by simmering in a large pan of water for 1 hour with 1 chopped onion, 1 chopped carrot, a bouquet garni and a pinch of salt. Drain, then tip into a grill pan and brush with a mixture of 2 tbsp each of honey, wholegrain mustard and soy sauce. Finish under a medium grill for about 5 minutes on each side until glazed and sticky.
had so some pork ribs that i cut from a piece of belly pork did this really easy recipe they were delcious. - 26 Jan 2012
Really really nice i added a tsp of sesame oil which made even better for me. - 02 Dec 2013
Best sauce i've tasted.... brilliant!! - 07 Oct 2012