Honey Glazed Pork Ribs


Honey Glazed Pork Ribs
Dinner
Cuisine: Pork
4
 
The best way to cook pork ribs is low and slow, and then glaze them in a sticky sauce at the end. These ones take approximately 3 hours in the oven and are extremely juicy and tender when they are done. The sauce is an incredible mixture of liquid honey, tamari, and garlic that caramelizes slightly on the meat towards the end of cooking.
Ingredients
  • 2 racks of pork ribs (Order pork ribs from Butcher Box)
  • salt, to taste
  • coconut oil, for greasing
  • ½ cup honey
  • 2 tablespoons tamari or coconut aminos
  • 1 tablespoon sesame oil
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
Instructions
  1. Directions
  2. Preheat the oven to 275 F (135 C).
  3. Flip the ribs so they are bone side up and check to see if there is a silvery membrane that needs to be removed. If it is still attached, use a knife to remove the layer and expose the bones.
  4. Season the ribs with salt to taste.
  5. Roll out a piece of aluminum foil and grease it with some coconut oil. Place the ribs meat side down in the center and wrap the foil tightly around them so that no air can escape. Place on a rimmed baking sheet and cook in the oven for 3 hours.
  6. After 3 hours, make the glaze by whisking the honey with the tamari, sesame oil, garlic powder, and onion powder together.
  7. Bring the ribs out of the oven and increase the oven temperature to 375 F (190 C). Open the foil carefully and allow the steam to escape before opening it up completely.
  8. Using a pastry brush, brush the glaze over the ribs. Return the ribs to the oven 10 to 15 minutes until the glaze becomes sticky.
  9. Serve the ribs with a side salad or greens.

 

Sheet Pan Honey-Mustard Salmon with Vegetables

Sheet Pan Honey-Mustard Salmon with Vegetables
Dinner
Cuisine: Seafood
1
 
A quick seafood and vegetable dinner for one
Ingredients
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 medium carrot, trimmed and cut into ¼-inch-thick slices (about ½ cup)
  • ½ cup thinly sliced red onion (from 1 small onion)
  • 1 cup thinly sliced shiitake mushrooms
  • ½ teaspoon flaky sea salt
  • 2 tablespoons olive oil
  • ⅓ pound skin-on salmon fillet (about 1-inch thick)
  • 1 teaspoon butter, cut into four pieces
  • 3 shiso leaves, thinly sliced (alternatively, you could use mint or basil)
Instructions
  1. Preheat oven to 375°F. Line a quarter sheet pan with parchment paper. In a small bowl, whisk together Dijon mustard and honey, set aside.
  2. In a medium bowl, toss together carrot slices, sliced onion and mushrooms, salt and olive oil. Place vegetable mixture on prepared sheet pan. Place salmon on top of sliced vegetables. Drizzle honey-mustard mixture on salmon. Place pieces of the butter on top of the vegetables.
  3. Bake until salmon is cooked to desired degree of doneness and vegetables are tender, 16-18 minutes. Sprinkle shiso leaves on top and serve immediately.