Honey-Habanero Glazed Ribs Recipe

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3 votes | 7916 views

Ribs can take a long time to cook, but it's worth it. Wonderful sweet and sour mixture to the glaze. You'll love it.

Servings: 6
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Ingredients

Cost per serving $7.07 view details

Directions

  1. Ribs:
  2. In a thick bottomed pan (caste iron / dutch oven with lid), sweat onions and habanero in a little oil. Add the spare ribs (cutting as necessary to fit your pan).
  3. Add the chicken stock, tequila, cinnamon, and zest and braise on low heat for about 4 hours (au sec).
  4. Glaze:
  5. Add all ingredients to an uncovered pan and deglaze (au sec). Time will vary, but don't overdo the heat. Set aside.
  6. Collard Greens:
  7. Heat bacon fat (bacon) in a pan for a few minutes. Add the collard greens and vegetable stock. Turn heat to very low and cook for 3 hours.
  8. Baby Carrots:
  9. Heat vinegar, sugar, star anise, bay leaf, peppercorn, and thyme until about a minute or two after boiling. Pour over baby carrots and let sit for 5 minutes.
  10. Brush ribs with glaze; and leave some extra glaze for additional "dipping". See picture for plating suggestion! Enjoy.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 1336g
Recipe makes 6 servings
Calories 1547  
Calories from Fat 179 12%
Total Fat 19.92g 25%
Saturated Fat 7.55g 30%
Trans Fat 0.0g  
Cholesterol 18mg 6%
Sodium 437mg 18%
Potassium 1489mg 43%
Total Carbs 309.3g 82%
Dietary Fiber 6.9g 23%
Sugars 290.62g 194%
Protein 5.73g 9%
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Reviews

  • dan
    The glazed ribs were great, especially with the carrots and collard greens. Alex Marsh is really creating an amazing array of dishes here.
    • Mihir Shah
      Ribs are good, and honey marinated ribs are great. Having said that, what makes this dish is the combination of flavors from the collard greens, carrots and sweet / spicy rib marinate. Wow. This is a gutsy combination that really works for Chef Marsh. Again, a very unique dish from a young up-and-coming chef.
      I've cooked/tasted this recipe!

      Comments

      • Daniel Brock
        November 10, 2008
        Sounds awesome and right up my alley with the honey, habaneros and ribs. I will try this very soon

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