I've noticed on this here blog that I've kinda been slacking in general, but more specifically slacking in the meat department. Considering I call myself a rabid carnivore, this really won't do. I tend to go more simple on the meat and more creative on the veggies and other sides. My reasoning behind this is simple, if it came from a quadriped it's probably naturally tasty. I'm speaking mostly of the cow, pig, sheep family, my knowledge doesn't go much farther than that. I don't have a damn clue what I would do with bison or venison for example. But back to my point, meat is good to begin with, it doesn't need much to make it awesome. That doesn't mean, however, that a well-placed marinade or glaze can't do wonders. And since I am now in possession of not one, but two Williams Sonoma Grilling Cookbooks, each entirely unique and full of all sorts of tasty treats, I have been experimenting. So I'm here to share the wealth.
To put this in context, Mama Muffin and I were taking a little trip to the supermarket to prepare for some gigantic meal we were about to embark on. We entered the meat aisle and immediately saw the ribs....on sale. Even though a 3 1/2 lb slab of ribs would be nowhere near enough to feed the masses, we bought them anyway and into the freezer they went. Now, I've never cooked ribs before so I decided to go with a relatively simple recipe. Less is more, right? I tweaked the recipe only the tiniest bit, my changes are below. And 3 1/2 lbs is the perfect amount for four people (remember, most of it is bone).
Mustard Glazed Ribs (adapted from Williams-Sonoma Complete Grilling Cookbook)
3 1/2 lb slab of pork spareribs
2 tbsp olive oil
1 small onion, chopped
1/2 c honey
1/2 c dijon mustard
1/4 c cider vinegar
1/2 tsp ground cloves
For the sauce: heat the olive oil over medium heat. Saute the onion until translucent, approx 5 minutes. Add the honey, mustard vinegar, cloves and salt. Bring to a boil, then reduce the heat and simmer for 5 minutes. Set aside.
For the ribs: Prepare the grill. Salt and pepper both sides of the slab of ribs. Grill covered for 20 minutes on each side. Brush the sauce over one side and cook for 10 minutes. Turn and brush the sauce on the other side, cook for a final 10 minutes. Pass the remaining sauce at the table.