There’s no argument that marinating with garlic, ginger and the sweetness of Ontario pears and honey is a wonderful change from dry rubs. Slow-roast the ribs until reaching the tenderness you prefer, then grill to finish. Serve drizzled with more honey, if desired, and sesame seeds.
This recipe and photo are from Foodland Ontario, foodlandontario.ca, will fire up your grilling gusto.
Preparation Time: 20 minutes
Marinating Time: 1 hour or up to overnight
Cooking Time: 1-1/2 hours plus 10 minutes for grilling
Serves 4 to 6
4 lb (2 kg) Ontario pork back or pork side ribs (or 2 whole racks)
3 or 4 cloves Ontario garlic, coarsely chopped
2 firm Ontario pears, peeled, cored and coarsely chopped
1 small Ontario onion, coarsely chopped
1/2 cup (125 mL) each Ontario honey, soy sauce and water
1/4 cup (50 mL) mirin (Japanese sweet rice wine)
2 tbsp (25 mL) finely chopped fresh gingerroot
2 tbsp (25 mL) sesame oil
1 Ontario green onion, thinly sliced
2 tsp (10 mL) toasted sesame seeds
Remove membrane from inside rib bones and pat ribs dry; cut each rack into 2 halves. Place in shallow dish.
In a food processor fitted with a steel blade, place garlic, pears, onion, honey, soy sauce, water, mirin, ginger and sesame oil (in two batches if necessary). Process until completely smooth. Pour over ribs, turning to coat. Refrigerate for at least 1 hour or preferably overnight, turning occasionally.
Remove ribs from marinade; reserve 1/2 cup (125 mL) marinade in refrigerator for basting. Arrange ribs, meat side up on baking sheet; cover tightly with foil. Bake in 325°F (160°C) oven for 1-1/2 hours or until fork-tender.
Bring reserved marinade to a boil; boil 1 minute while stirring. Place ribs on grill over medium heat; baste with reserved marinade. Grill for 5 to 8 minutes per side or until caramelized and slightly charred. Sprinkle with green onion and sesame seeds.
Make ahead: Ribs can be marinated and oven-roasted up to 2 days before grilling and serving.
Remove cooked ribs from refrigerator and bring to room temperature (about 30 minutes) before grilling.
Nutritional Information:
1 serving (per 4 to 6 rib serving):
PROTEIN: 34 grams
FAT: 42 grams
CARBOHYDRATE: 10 grams
CALORIES: 564
FIBRE: 0 grams
SODIUM: 589 mg
