Honey and mustard pork ribs

Honey and mustard pork ribs



To cook the ribs

  • 1 litre cider (old Rosie Strong Scrumpy)
  • 1 tsp fine salt
  • 100g honey
  • 2g cubeb pepper
  • 2 cloves garlic, peeled and crushed
  • 1 rack St. Louis spare ribs

For the glaze

  • 200g reserved braising liquor
  • 60g honey
  • zest of 1 lemon
  • juice of lemon
  • 50g wholegrain mustard
  • 3 sprigs fresh thyme


To cook the ribs, place all the ingredients into a large pan along with 1 litre water and bring to a simmer. Make a cartouche and cover the contents, simmering for an additional 3 hours until tender, but not falling apart. Remove from the heat and allow the mixture to cool to room temperature. Carefully remove the ribs and wrap tightly in cling film. Pass the remaining liquor through a fine mesh sieve and place back into a clean pan to reduce over medium heat to 200g. Set aside for use later.

Preheat (1 burner on 140C ) a FORCE or FURNACE with the lid down and the warming rack over the middle shelf. Place the ribs on the warming rack on the cold side (above the gas that is not lit) and brush with the glaze. Close the lid and cook for 30 minutes until warmed through, basting every 5 minutes.

To finish, increase the temperature of the BBQ up to 180C and glaze the ribs every minute until sticky.