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Le Chaudron recipe

Travers de porc au miel

Honey-glazed pork ribs

⏱ 120 minServes 4Easy520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 1.5 kg (3.3 lb)pork spareribs
  • 6 tbsprunny honey
  • 4 tbspsoy sauce
  • 2 tbspDijon mustard
  • 2 tbspbalsamic vinegar
  • 5 clovesgarlic
  • 3cm (1½ in) fresh ginger
  • 1 tspsmoked paprika
  • 1 tspground cumin
  • 2 tbspolive oil
  • 1 tspfine salt
  • 1 tspfreshly ground pepper
  • 1bunch of fresh cilantro
  • 1.5 kg (3.3 lb) pork spareribs
  • 6 tbsp runny honey
  • 4 tbsp soy sauce
  • 2 tbsp Dijon mustard
  • 2 tbsp balsamic vinegar
  • 5 cloves garlic
  • 3 cm (1½ in) fresh ginger
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 2 tbsp olive oil
  • 1 tsp fine salt
  • 1 tsp freshly ground pepper
  • 1 bunch of fresh cilantro
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large baking dish (35 cm / 14 in)Parchment paper or foil1 large mixing bowl1 pastry brush1 ovenChef’s knifeMedium saucepanPlastic wrapBlack peppercorns

03 — Method

  1. Preheat the oven to 160 °C (325 °F) fan. Cut the 1.5 kg (3.3 lb) of ribs between the bones into individual ribs.
  2. In the large bowl, whisk the honey, soy sauce, Dijon, balsamic, smoked paprika and cumin until smooth.
  3. Remove the germ from the 5 garlic cloves and chop finely. Finely grate the 3 cm (1 in) piece of peeled ginger. Stir both into the marinade.
  4. Toss the ribs in the marinade until coated and refrigerate for at least 1 hour (ideally overnight).
  5. Arrange in a single layer on the large lined baking dish. Season and drizzle with the 2 tbsp of olive oil.
  6. Bake for 1 hr 30 min at 160 °C (325 °F) fan, covered with foil for the first 45 minutes so the meat steams tender.
  7. Remove the foil after 45 minutes and brush with the remaining marinade every 15 minutes. Bake uncovered for 45 more minutes until caramelized.
  8. They’re ready when sticky and browned and the meat comes off the bone. Sprinkle with fresh cilantro.

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CategoryMain dishes