Honey-glazed ribs

I went to the butcher’s today for cold cuts, actually. I looked at the counter and what did I do? I had a thought. It does happen to me, unfortunately. I haven’t had ribs in I don’t know how long. It’s winter out there and here I am, Mr Primitive Kitchen, and I haven’t had ribs yet. Scandalous.

Turns out I went to the butcher’s today for ribs. While I was there I picked up the cold cuts and one pork chop (yes, the unlikely is becoming the norm. Once again today Ninka told me, “This meat is delicious”).

Another place I went with Ninka once was the Copernicus Science Centre, where we spent ages at the “archaeological dig”. Which is what prompted me today to buy her one of those bricks with dinosaur bones “buried” inside.

What have those two things got to do with each other, the ribs and the brick with the skeleton? Well, the brick does make a fair bit of dust, and the kid needs a bit of help with it too. So I couldn’t devote much time to the ribs. Hence these express ribs – express in the prep, that is. I know I can make better ones. Especially when I’ve got caraway (today I hadn’t). But for good, simple, rustic ribs, particularly after such a long spell without them, they were just the ticket.

I’ll admit I’m also using these ribs to get a little dig in at a dear friend who scoffed half my share (if not more – half is what he admitted to) of pecan pie today. Just imagine: I managed to wangle a promise to save me a slice of pecan pie, got in the car and drove over specially to eat it. I walk in and Kaja says, “Too late.”

“Too late. Jacek couldn’t resist.”

Can you imagine? What would you have done? Makes you want to say #@$$#@#, doesn’t it?

Nothing left for me to do but have two coffees. Still, thank you, Jacek! If I’d scoffed any more pecan pie, my conscience wouldn’t have let me have the ribs. As it was, I could devour those great sacks of calories in peace, without a twinge of guilt. Thank you.

At a glance: 

Preparation time: 5 minutes

Roasting time: about 2 hours

Oven temperature: 180 degrees Celsius

Serves: 1 (you can always use more ribs, of course)

Calories: how the fu…dge should I know?

Ingredients for simple ribs:

• one rib section about 20 cm long
• two teaspoons of honey
• two teaspoons of honey mustard
• a tablespoon of light soy sauce
• dried rosemary
• mixed peppercorns (whole)
• salt
• olive oil

Recipe (if you can even call it one):

Since these are quick ribs (to prepare), the recipe is exceptionally simple. I started by washing the ribs thoroughly and patting them dry with a towel (never forget to wash meat from the butcher’s, or you’ll be signed up for compulsory health and safety training, with the emphasis on hygiene).

I put the ribs in a plastic container, salted them thoroughly and sprinkled them with rosemary and mixed peppercorns (whole). I drizzled them with soy sauce, olive oil and two teaspoons of honey. Finally I spread them with sweet honey mustard. I rubbed the whole lot in thoroughly with my hands.

I transferred the ribs to a roasting tin and poured the seasoning-slash-marinade left in the container over the top (I didn’t give them any time to marinate, but I think that’s the technical term). That way you get a nice crust on top.

I heated the oven to 180 degrees Celsius and put the ribs in. I roasted them for just under two hours. I cut the finished ribs in half (not sure why, maybe I was kidding myself I wouldn’t eat the whole lot in one go) and served them with mashed potatoes and gherkins. I added horseradish and honey mustard on the side. They were decent. Really. Even if my photos, as usual, don’t look particularly appetising. Enjoy!