Oven Baked Honey-Glazed Baby Back Ribs w Roasted Garlic and Chive Mashed Potatos Recipe

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Ingredients

• Pork baby back ribs, prepped by your butcher, trimmed of excessive fat.

• Eli's Honey Rib Sauce

• Ginger, peeled and cut into chunks

• 1/2 yellow onion, peeled

Roasted Garlic and Chive Mashed Potato

• 1 head of garlic, roasted

• chives, chopped

• 3 large Idaho potatoes

• salt and pepper to taste

• butter

• milk

How to make Oven Baked Honey-Glazed Baby Back Ribs w Roasted Garlic and Chive Mashed Potatos

Ribs

1. If rib cut is too long, cut into 2 sections with approximately 5 ribs on each. Place ribs, ginger and onion* in a large pot. Pour in enough water to cover ribs and boil for about 1-1.5 hours. You want the meat to be ridiculously tender.

2. When ribs have boiled through, place on a baking sheet (meaty side up) and baste with sauce. Place in a 350 degree F oven for 15 minutes. Flip to bone-side and baste. Bake for another 15 minutes. Flip again and baste with remaining sauce. Bake for 5 minutes.

3. Rest for 2 minutes, cut and serve with mashed potatoes and a side of greens.

• i threw in the ginger and onion bc other than helping to tenderize the meat, it gets rid of whatever super porky odors.

Roasted Garlic

1. Take a head of garlic and cut across the top (about 1/4 of the way down from the top). Salt the exposed garlic cloves (I prefer sea salt) and drizzle generously with olive oil. Wrap it in aluminum foil and bake for about 20 minutes in a 350 degree F oven. Garlic is roasted when texture is tender to mushy. To remove garlic from the skin, simply squeeze. Use a paper towel to hold the garlic head, as it may be quite hot.

Mashed Potatoes

1. Wash and peel potatoes. Boil until soft (approximately 25 minutes).

2. Heat 1/3 cup milk. Add to potatoes with butter, salt and pepper to taste. Drop in all of the roasted garlic. Mash. Before serving, stir in chives.

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  JaiLovesCake says

  i am awaiting an invitation for dinner at your house. LOL

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  tjr says

  While I love smoking ribs, I definitely give the oven ribs a go during seasons where bbqing isn't a good idea. When cooked in this method, you generally get much more tender ribs than you would by smoking them, which is always great, especially for a leftover rib sandwich the next day. I usually marinate the ribs, then cover them with foil so as little water as possible touches them. I find boiling them in direct contact with the water tends to make the ribs a bit soggy. Just put it in a roasting pan, cover with water, and let it go for several hours in the oven. After, you can just peel back the foil, cover with sauce and broil both sides (back first). As well, there's debate to whether you should remove the membrane on the back of the ribs. Some people say that removal allows for greater flavour penetration (either from the rub/marinade, or from smoke, if smoking), while the others say that keeping it intact produces more tender meat, since less moisture is lost. In any ca...

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  worldpeas says

  lol wtf? how does rib meat get soggy? i say, boil away.

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  MeltingWok says

  This one makes me do the Applebee's baby back rib commercial song..scratch that, I meant worldpeas baby back rib song, if there's one ! Moist, tender juicy piece of meat, love it ! thx for your lovely comment in my BBQ pork post, cheers !:)

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  lysozymes says

  My mouth is watering... looks delicious. Beautifully composed picture.

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  worldpeas says

  thanks!

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