Recipe by David J Rust
As sweet as an angel but as messy as something you've peeled off the front-bumper of your 1958 Plymouth Fury, I love these ribs as an accompaniment to something spicier. Always messy, I prefer serving these with flat bread of some kind.
- 2 1⁄2 lbs country-style boneless pork ribs
- 4 tablespoons honey
- 1 tablespoon tomato paste
- 1 tablespoon molasses
- 1 tablespoon dried marjoram (ground into powder)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 cup dark brown sugar
- 1 tablespoon garlic (minced)
- 1⁄2 cup chicken broth
Directions See How It's Made
- Cut the ribs in half and set aside.
- Mix all of the other ingredients together in a bowl. Start with the chicken broth before adding the honey; whisk the honey and tomato paste in, to help them both dissolve.
- Marinate the meat in the other ingredients, turning to coat everything. Refrigerate for 2-4 hours; overnight is best.
- Make a pouch out of aluminum foil and place the meat and its marinade inside. Crimp it shut.
- Place the aluminum foil pouch into a heated 225 degree (Fahrenheit) oven.
- Roast for 6 hours.
- Remove, plate, and serve. A good side-dish for these ribs are Native American fry bread, tortillas, or warmed pita bread.