Honeyed Baby Back Ribs
by Chef Boy Logro
Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.
He astounds them as he flambes his Honeyed Baby Back Ribs which is the secret to its divine succulence. There are actually a gazzilion ways to do baby back ribs but this one should rank among the world. When Chef Boy Logro served it in a banquet in the London home of Sultan Qaboos of Oman, the British VIP's who partook of it gave it their unqualified approval.
- 2-3 K baby back ribs
- ½ cup honey
- ½ cup apple juice
- 15 grms. garlic
- ½ cup catsup
- 50 grms. brown sugar
- ½ cup pineapple juice
- 2 pcs. bay leaf
- 2 grms. black peppercorn
- 300 grms. mirepoix
- 1 tspn. salt
- 1 cup chicken stock
- 20 grms. parsley bouquet
1 Marinate the whole baby back ribs in honey, apple juice, chopped garlic, catsup, pineapple juice, brown sugar, bay leaves, black peppercorn, mirepoix, salt and chicken stock.
2 Place in roasting pan and cover with aluminum foil. Roast for 2 hours or until tender.
3 Remove from roasting pan and, on a stainless rack, place in Salamander until brown.
4 Strain the remaining sauce, serve on the side.
5 Garnish with parsley.
2 Place in roasting pan and cover with aluminum foil. Roast for 2 hours or until tender.
3 Remove from roasting pan and, on a stainless rack, place in Salamander until brown.
4 Strain the remaining sauce, serve on the side.
5 Garnish with parsley.
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