Short Ribs With Port Honey Food

SUNNY'S HONEY BBQ OVEN SHORT RIBS

Steps:

• Heat the oven to 300 degrees F.
• In a small bowl, combine the paprika, onion powder, 4 teaspoons salt, oregano, garlic powder, cumin, cayenne pepper and a few grinds of black pepper. Rub the mixture all over the ribs and allow it to sit at room temperature for 1 to 2 hours at the most.
• Place the ribs snugly in an oven dish with the fat side of each rib facing up. Cover tightly with aluminum foil and don't be afraid to top the dish with another heavy dish to ensure the seal! Cook in the oven for 2 1/2 hours, at this point the meat should be falling off the bones. Remove the ribs from the oven and raise the temperature to 425 degrees F.
• Using a pair of tongs, flip and move the beef around a bit. Drizzle the honey evenly over the top of each rib. Place the ribs back in the oven, this time leaving it uncovered and cook another 10 to 15 minutes.

SHORT RIBS BRAISED IN BEER AND BUCKWHEAT HONEY

Steps:

• Preheat the oven to 350 degrees. Put the oil in a roasting pan set over medium-high heat. Season the ribs generously with salt and pepper and brown them on all sides, about 1 minute per side. Remove from the pan and decrease the heat to medium-low. Add the onion and garlic and cook, stirring, until lightly browned, about 5 minutes. Stir in the mustard, honey, ale and bay leaf. Return the meat to the pan and coat with the sauce.
• Bring the sauce to a simmer; cover the pan tightly with a lid or foil. Place in the oven and cook until the meat is very tender, 2 to 2 1/2 hours. Remove the ribs, and skim as much fat as possible from the sauce. Serve the meat warm with some sauce.

SHORT RIBS WITH PORT & HONEY

Steps:

• Preheat oven to 30. Sprinkle ribs with salt & pepper. Heat oil in large heavy ovenproof pot over high heat. Add ribs and cook until brown on all sides, about 10 minutes. Remove ribs to plate. Add onions & Carrots and cook until brown, stirring frequently, about 10 minutes. Add wine, port, broth, vinegar, honey and garlic; bring to boil scraping up brown bits. Boil 10 minutes. Return ribs to pot, meat side down, in single layer. Bring to boil. Transfer uncovered pot to oven and cook until ribs are tender, about 2 hours 15 minutes. Using tongs, transfer ribs to bowl. Strain broth, discard solids in strainer. Spoon fat off broth. Boil broth until reduced to 2 cups, about 10 minutes. Whisk in mustard. Blend butter and starch in small bowl to smooth paste. Whisk into broth. Boil until thickened, whisking constantly, about 1 minute. Season with salt & pepper to taste. Return ribs to pot and simmer until heated through

CROCK POT HONEY-MUSTARD BBQ SHORT RIBS OR POT ROAST

Steps:

• Season ribs with salt and pepper, if desired.
• Place in slow cooker.
• In a bowl, combine mustard, minced garlic, honey, BBQ sauce, and more salt and pepper to taste.
• At this point, you may add the water with the cornstarch in with the sauce, or add it the last 30 minutes of cooking; just mix the 2 tbsp cornstarch in 2 tbsp water; add to sauce, stir.
• (Remember to double the water and cornstarch if you have doubled the sauce recipe).
• Pour the sauce over ribs.
• Cover and cook on LOW, for 6-7 hours, or until tender.
• The last 30 minutes of cooking, mix the cornstarch with the water; add to the sauce in the crock pot, stir and cook until thickened.
• Note: the sauce recipe may be doubled if desired, for more sauce.

HONEY-GARLIC PORK RIBS

Steps:

• Cut ribs into serving-size pieces; place in a large resealable plastic bag. Combine remaining ingredients; pour half the marinade over the ribs. Seal bag and turn to coat; refrigerate for several hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain and discard marinade from ribs. Place ribs on a rack in a greased shallow baking pan. Cover and bake at 350° for 1 hour. Drain. Pour reserved marinade over ribs. Bake, uncovered, for 30-45 minutes or until meat is tender, brushing occasionally with pan juices.

HONEY SOY SHORT RIBS WITH SPICY PEANUT GLAZE

Steps:

• Preheat the oven to 350 degrees F.
• In a Dutch oven on high heat sear the short ribs until browned then add soy sauce, hoisin, vinegar, garlic, ginger, 1/2 cup honey, water, green onion, crushed red pepper, and 2 tablespoons of the coconut or orange juice.
• Braise the ribs covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees.
• Drain the fat off of the cooking liquid and discard. In a bowl add the peanut butter and place into the microwave for 30 seconds to soften, add the hot sauce, honey and stir.
• Spread a thin layer of the peanut butter and honey mixture over the top of the rib and then coat with the crushed peanuts.
• Bake the peanut crusted ribs for another 10 minutes, until the short ribs are heated through and glazed. Serve over rice and pour a small ladle of the braising liquid on top of the ribs. Garnish with scallions.

HONEY AND VINEGAR-BRAISED SHORT RIBS WITH SPINACH

Steps:

• Preheat oven to 350°F. Heat oil in heavy large pot over high heat. Sprinkle ribs with salt and pepper. Working in batches, brown ribs, turning occasionally, about 10 minutes. Return all ribs to pot. Add carrots, onion, celery and garlic to ribs; cook 5 minutes, stirring occasionally. Add honey; cook 2 minutes, stirring occasionally. Add vinegar and boil until most of liquid is absorbed, stirring occasionally, about 8 minutes. Add broth, red wine, Port, thyme and bay leaf and boil 5 minutes. Cover; transfer to oven. Bake until meat almost falls off bone, stirring occasionally, about 2§ hours.
• Using tongs, transfer ribs to large bowl. Boil cooking liquid until slightly reduced, stirring occasionally, about 10 minutes. Season with salt and pepper. Mix 1 tablespoon butter and flour in small bowl. Add to sauce; whisk to blend. Boil until thickened, 3 minutes. Mix in ribs. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and chill. Rewarm over medium heat before continuing.) Melt 2 tablespoons butter in another large pot over medium-high heat. Add spinach; cook until just wilted, stirring occasionally, 3 minutes. Season with salt and pepper. Divide spinach among plates. Top with ribs and sauce.