Prep 4 hrs
Cook 6 hrs
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.
- 2127.34 g country-style boneless pork ribs
- 110.92 ml honey
- 27.80 ml tomato paste
- 27.80 ml molasses
- 27.80 ml dried marjoram (ground into powder)
- 4.63 ml salt
- 2.31 ml black pepper
- 444.78 ml dark brown sugar
- 27.80 ml garlic (minced)
- 222.39 ml chicken broth
- 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.