Honey Sumac Glazed Ribs
One of the best things about living in Ukraine is just how cheap pork is. This whole rack of pork ribs only cost me $3! This gives me so many opportunities to get creative with different glazing recipes and rubs. These honey sumac glazed ribs for example just came about because I bought so, so much sumac on my last trip to Istanbul.
If you want to have ribs, the best thing to do is plan them the day before. I let mine marinate overnight in a mixture of olive oil, soy sauce, Worcestershire sauce, apple cider vinegar, minced garlic, salt and pepper.
Sumac is a popular Middle Eastern spice that comes from a flower. It has an earthy lemony taste, which I find goes great on grilled meats. I of course used sumac for my sumac and pistachio crusted whitefish I made last week. This time I decided to see if it would pair with honey and mustard to round out a glaze for a large rack of ribs.
After the ribs have marinated overnight, I put the entire rack on a large high walled baking tray. Making sure to completely pour over all of the marinade. Then I started to add the dry seasonings which I then rubbed into the flesh. These include garlic powder, paprika, salt, black pepper, and oregano. I’m not adding the sumac for these honey sumac glazed ribs yet, because I don’t want the spice to burn in the oven.
I chose a rack of ribs that had a large amount of meat and fat on it, because I knew I was going to cook it low and slow. If you use a skint piece of meat you have a greater chance of overcooking it. After all, you can always cut off the fat at the end if you don’t like it.
After about two and a half hours cooking at 115 C, it was time to take out the ribs and add the glaze. This glaze is a simple mix of honey, Dijon mustard, and a healthy amount of sumac. Of course you can see what I mean by healthy amount by the color of the glaze in the picture.
Once the glaze was applied I raised the temperature to 180 Celsius for a half hour to finish. The meat was tender and fully cooked, and the glaze imparts a lot of great flavors. It is quite unusual, but good nonetheless.
Honey Sumac Glazed Ribs
- 1 kg Ribs Just a nice big rack
- 3 tbsp Olive Oil
- 2 tsp Worcestershire Sauce
- 1 tbsp Apple Cider Vinegar
- 1.5 tbsp Soy Sauce
- 2 tsp Lemon Juice
- 1 tbsp Minced Garlic
- 2 tbsp Garlic Powder
- 1 tbsp Paprika
- 2 tsp Black Pepper
- Salt to taste
Honey Sumac Glaze
- 2 tbsp Honey
- 1 tbsp Dijon Mustard
- 1 tbsp Sumac or less if you find sumac extremely overpowering
- In a seal-able bowl add the rack of ribs and the marinade ingredients. Massage the meat and then cover and put in the fridge overnight (at least 12 hours)
- Pre-heat your oven to 115 Celsius. Take the ribs out of the fridge and place in a high walled baking tray. Add all the dry seasonings and massage them into the flesh. Try to get it everywhere. Place the ribs into the oven for 2 and a half hours. There shouldn't be meat on the underside so no need to flip.
- Right before the two and a half hours are done, make the glaze by combining the three glaze ingredients. Take the ribs out of the oven and brush the glaze over all the meat including the sides. Raise the oven temp to 180 Celsius and pop the ribs back in for another half hour.
- When the ribs are done pull them out, let rest for 10 minutes, then slice them up and serve!
The knife featured in the picture of the cut ribs is my absolute favorite knife. It is made by Kamata and it is from their “Sakura” collection.