Honey-mustard Baby Back Ribs
- 1 rack rack about 1.2 kilos
- 3 cups bone broth (you may need more)
- 1 teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon ground sage
- 2 tablespoons dried onion flakes
- 2 bird's eye chilies finely sliced
- ¼ cup Dijon mustard
- ¼ cup honey
- 1 generous splash balsamic vinegar
- finely sliced scallions to garnish
- finely sliced chilies to garnish
- Rinse the rack of ribs then pat dry with a kitchen towel. Cut between the bones.
- In a heavy and wide non-stick pan, arrange the ribs in a single layer, fatty side down. Sear until the fat starts to melt and the underside is nicely browned. Give the ribs quarter turns to sear all sides.
- Pour in the broth. Sprinkle in the rosemary, thyme, sage, onion flakes, chilies, salt and pepper. How much salt and pepper you need to add depends on how well-seasoned your bone broth is.
- Bring to the boil, lower the heat, cover and braise for half an hour.
- Turn the ribs over and braise for another 20 minutes (see notes after the recipe).
- Scoop out the ribs and move to a plate.
- Stir together the mustard, honey and balsamic vinegar. Pour into the pan. Swirl to blend. Boil, uncovered, for four to five minutes until thick. Turn the heat to low.
- Put the ribs back on the pan. Simmer for a minute. Flip them over and simmer for another 30 seconds.