Ingredients with Measurements:
- 2 racks of pork ribs
- 1 cup honey
- 1/4 cup soy sauce
- 1/4 cup hot sauce
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 1 tablespoon chili powder
- Salt and pepper to taste
- 1/2 cup hay (dried grass)
Special equipment needed:
- Smoker or grill
- Aluminum foil
- Meat thermometer
Step-by-step instructions:
1. Preheat smoker or grill to 225°F.
2. In a bowl, mix together honey, soy sauce, hot sauce, brown sugar, garlic powder, onion powder, smoked paprika, cumin, chili powder, salt, and pepper.
3. Rub the mixture all over the ribs, making sure to coat both sides.
4. Wrap each rack of ribs in aluminum foil, adding a handful of hay to each packet before sealing.
5. Place the wrapped ribs on the smoker or grill and cook for 3-4 hours, or until the internal temperature of the meat reaches 165°F.
6. Remove the ribs from the smoker or grill and carefully unwrap them from the foil.
7. Brush the ribs with the remaining honey glaze and return them to the smoker or grill for an additional 30 minutes, or until the glaze has caramelized and the ribs are tender.
8. Remove the ribs from the smoker or grill and let them rest for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 4-5 hours
Temperature:
Smoker or grill temperature: 225°F
Internal temperature of meat: 165°F
Serving size:
4-6 servings
Nutritional information:
Calories: 600
Fat: 30g
Carbohydrates: 50g
Protein: 35g
Substitutions for ingredients:
- Maple syrup or agave nectar can be used in place of honey.
- Worcestershire sauce can be used in place of soy sauce.
- Any type of dried herb can be used in place of hay.
Variations:
- Add a tablespoon of apple cider vinegar to the honey glaze for a tangy flavor.
- Use beef ribs instead of pork ribs.
- Add a tablespoon of liquid smoke to the honey glaze for a smoky flavor.
Tips and tricks:
- Make sure to wrap the ribs tightly in aluminum foil to prevent any juices from leaking out.
- Use a meat thermometer to ensure the internal temperature of the meat reaches 165°F.
- Let the ribs rest for 10 minutes before slicing to allow the juices to redistribute.
Storage instructions:
Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, wrap the ribs in aluminum foil and place them in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the ribs on a platter with a side of coleslaw and cornbread.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or cilantro.
Pairings:
Pair with a cold beer or a glass of red wine.
Suggested side dishes:
Coleslaw, cornbread, baked beans, roasted vegetables.
Troubleshooting advice:
- If the ribs are not tender enough, cook them for an additional 30 minutes.
- If the honey glaze is too thick, add a tablespoon of water to thin it out.
Food safety advice:
- Make sure to cook the ribs to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftover ribs in the refrigerator within 2 hours of cooking.
Food history:
Hay-wrapped cooking is a traditional method of cooking that dates back to the early days of outdoor cooking. It was used to keep food moist and impart a smoky flavor.
Flavor profiles:
The spicy honey glaze adds a sweet and spicy flavor to the ribs, while the hay imparts a smoky flavor.
Serving suggestions:
Serve the ribs with a side of coleslaw and cornbread for a classic barbecue meal.
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