Honey Glazed Pork Ribs with Potato Salad & Celery
If you’re looking to indulge in a mouthwatering dish that combines the rich sweetness of honey with tender pork ribs, paired with a tangy and creamy potato salad and crisp celery, you’ve come to the right place. This recipe for honey glazed pork ribs with potato salad & celery is a perfect blend of savory and sweet, with a hint of tanginess and crunch, making it a tantalizing dish that will impress your guests or satisfy your cravings.
The star of this dish is the pork ribs, which are generously coated with a sticky and luscious honey glaze that caramelizes to perfection as they cook. The natural sweetness of the honey complements the rich flavors of the pork, creating a delightful balance that is sure to please your taste buds. The ribs are slow-cooked to tender perfection, allowing the meat to become fall-off-the-bone tender, infused with the irresistible flavors of the glaze.
The accompanying potato salad is creamy and rich, while the celery adds a refreshing crunch that balances the meal perfectly. The ribs are marinated overnight in soy sauce, brown sugar, garlic, and other aromatic seasonings to create this mouth-watering dish. This allows the flavors to lend their aroma to the meat and create a deep, smoky flavor.
Method:
1. For the marinade, mix together the mustard, soy sauce, brown sugar, and crushed garlic. Coat the ribs and leave overnight.
2. To cook the ribs, wrap them in parchment paper and aluminum foil and put them in a pan with water.
3. Preheat the oven to 180°C (356 °F) and place the pan into the oven for 45 minutes.
Potato salad
4. Boil, peel, and slice the potatoes.
5. Thinly slice the celery and green onions, add them to the potatoes, then add a dressing of vinegar, vegetable oil, salt, and powdered sugar.
6. Remove the ribs from the foil and baste with a glaze of honey, soy sauce, and vinegar. Return the ribs to the oven for approximately 10 minutes.
Enjoy!
Honey Glazed Pork Ribs with Potato Salad & Celery
Ingredients
- 800 g pork ribs
Marinade:
- 1 tbsp mustard
- 1 clove garlic
- 2 tbsp soy sauce
- 1 tbsp brown sugar
Glaze:
- 2 tbsp honey
- 1 tbsp soy sauce
- 2 tsp vinegar
Salad:
- 400 g potatoes
- 3 celery sticks
- 2 green onions
- 30 ml vegetable oil (neutral flavor preferred)
- 2 tsp vinegar
- 1 tsp powdered sugar
Instructions
The marinade:
- Mix together the mustard, soy sauce, brown sugar, and crushed garlic. Coat the ribs with the marinade and refrigerate overnight.
- To cook the ribs, preheat the oven to 180°C (356°F). Wrap the ribs in parchment paper and aluminum foil, put them in a pan with water, and place in the oven for 45 minutes.
- When cooked, remove the ribs from the foil. Mix together the honey, soy sauce, and vinegar, then use this mixture to baste the ribs. Return the ribs to the oven for approximately 10 minutes.
Potato salad:
- Boil, peel, and slice the potatoes.
- Thinly slice the celery and green onions and mix them with the potatoes.
- For the dressing, mix together the vinegar, vegetable oil, salt, and powdered sugar and add to the potatoes.
Notes
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