Sticky Pork Ribs with Soy, Honey & Mustard Glaze
Recipe by Helen Tzouganatos
Ingredients:
3 tbsp gluten-free wholegrain mustard
3 tbsp gluten-free soy sauce, tamari or coconut aminos
3 tbsp raw honey
3 garlic cloves, grated
1 tbsp grated ginger
1 bird’s eye chilli, deseeded and finely chopped (optional)
2 x 800g racks American pork ribs
370ml (1½ cups) dry sherry
Method:
Whisk together the mustard, gluten free soy sauce, honey, garlic, ginger and chilli (if using) to make a marinade. Place the ribs in a roasting tin and rub the marinade all over on both sides. Set aside to marinate in the fridge for 1 hour (or overnight if time permits).
Preheat the oven to 160°C (fan-forced).
Pour the sherry into the tin, cover very tightly with a sheet of baking paper and then foil, and bake for 2 hours.
Remove the paper and foil and increase the temperature to 200°C (fan-forced). Baste the ribs with the pan juices and bake for a further 10-15 minutes, basting every 5 minutes, to reduce the sauce and achieve a caramelised sticky glaze on the pork.
