Recipe by PaulaG
The name comes for the use of 2 full heads of the delicious and sweet roasted garlic. A delicious recipe that is sure to get rave reviews from your family or guests. Make sure that that you have plenty of napkins on hand. Dig in and enjoy! Please note: If you want sauce for dipping you might want to make additional.
Top Review by lazyme
Great ribs! They were easy and good. I ended up over cooking the sauce so no pic this time. They tasted good but didn't look good - my fault. lol. Thanks, Paula for sharing. Made for Culinary Quest 2014.
- 6 lbs country-style pork ribs, bone-in (8 meaty ribs)
- 1 medium carrot, cut in thirds
- 1 celery rib, cut in thirds
- 1 small yellow onion, cut in quarters
- 1⁄2 teaspoon dried thyme
- 5 tablespoons soy sauce (low sodium preferred)
- 2 tablespoons spicy brown mustard
- 1⁄2 cup brown sugar
- 6 tablespoons honey
- 3 tablespoons hoisin sauce
- 3 tablespoons tomato paste, concentrate
- 3 tablespoons ginger, finely grated
- 1⁄8-1⁄4 teaspoon red pepper flakes
- 2 heads garlic, roasted
Directions See How It's Made
- Place the ribs, carrot, celery, onion and thyme in a large pot, cover with water. Bring to a boil and boil for 30 to 45 minutes; drain.
- While the ribs are precooking, place the soy sauce, mustard, brown sugar, honey, hoisin sauce, tomato paste, ginger and red pepper flakes in a small saucepan. Squeeze the roasted garlic pulp into a small dish, mash and add to the pan stirring to combine. Bring to a low boil and cook until ingredients are well blended and warm, 2 to 3 minutes.
- Remove the ribs from the water, pat dry. Discard the boiling water and vegetables. Place ribs on a roasting pan that has been lined with foil and baste generously with the sauce. For easy release, spray the foil with non-stick cooking spray or use easy release foil.
- Preheat oven to 350 degrees, place the ribs in the oven and cook until fork tender; about an hour, basting every 15 minutes with the sauce.