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Recipe
Honey-Habanero Glazed Ribs Recipe
Ribs can take a long time to cook, but it's worth it. Wonderful sweet and sour mixture to the glaze. You'll love it.
| Californian | |
| Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1172g | |
| Recipe makes 6 servings | |
| Calories 1481 | |
| Calories from Fat 176 | 12% |
| Total Fat 19.6g | 25% |
| Saturated Fat 7.48g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 344mg | 14% |
| Potassium 1139mg | 33% |
| Total Carbs 293.96g | 78% |
| Dietary Fiber 2.2g | 7% |
| Sugars 282.43g | 188% |
| Protein 4.21g | 7% |
Ingredients Convert Measures
- Ribs:
- 2 racks pork spare ribs
- 2 cups chicken stock
- 12 ounces tequila
- 2 cinnamon sticks
- 3 habanero peppers, diced
- 2 onions, diced
- zest from 4 oranges
- Glaze:
- 1 qt honey
- 2 onions, diced
- 2 habanero peppers
- 1/2 gallon orange juice
- Collard greens:
- 4 bunches collard greens
- 1/4 lb bacon fat (or bacon)
- 1 box vegetable stock
- Baby carrots:
- 3 bunches baby carrots, cleaned
- 2 qt rice wine vinegar
- 1 pint sugar
- 1 star anise
- 1 bay leaf
- 1 tsp peppercorn
- 1 sprig thyme
Directions
- Ribs:
- In a thick bottomed pan (caste iron / dutch oven with lid), sweat onions and habanero in a little oil. Add the spare ribs (cutting as necessary to fit your pan).
- Add the chicken stock, tequila, cinnamon, and zest and braise on low heat for about 4 hours (au sec).
- Glaze:
- Add all ingredients to an uncovered pan and deglaze (au sec). Time will vary, but don't overdo the heat. Set aside.
- Collard Greens:
- Heat bacon fat (bacon) in a pan for a few minutes. Add the collard greens and vegetable stock. Turn heat to very low and cook for 3 hours.
- Baby Carrots:
- Heat vinegar, sugar, star anise, bay leaf, peppercorn, and thyme until about a minute or two after boiling. Pour over baby carrots and let sit for 5 minutes.
- Brush ribs with glaze; and leave some extra glaze for additional "dipping". See picture for plating suggestion! Enjoy.
November 10, 2008 21:17