Kick-off with honey mustard oven-roasted ribs...
What is the best thing to start the food blog with? How about some juicy oven-roasted ribs? Yes, that's pork I'm talking about! So, all you meat lovers enjoy, and meat haters back off! Jk, but seriously this is a good opportunity to practice tolerance:)
Again, this is not going to be a detailed recipe. Have I mentioned, I don't really like following recipes? I like to use my imagination in cooking. I want to encourage everyone to be creative and trust your gut and your taste buds of course.
Anyways, let me share with you an idea for a marinade. Yes, the one I used to marinate those delicious ribs I keep talking about. I 've created this recipe and used it for the first time for my baby's first birthday party. Let me tell you, it was well received!
Ok, you need to start with the rub. You can use any type of meat or any cut. Mix salt, black pepper, and a little bit of chile powder. Generously rub it in. Don't be afraid to make your hands dirty! Now, let's move on to the sause itself. Take about a half a cup of dijon mustard, add three tablespoons of raw honey. Stir it well. I also like to add a little bit of Worcestershire Sause. I just like this sort of earthiness it gives. Last but not least, squeeze a half of a key lime. Mix it again. Taste.. Always taste your food!! Seriously, don't just assume that if you follow the recipe, it's automatically going to taste glorious. Don't be afraid to addjust the proportions according to your own taste. Remember, if the marinade doesn't taste good, your dish won't either! Anyway, if you're happy with the flavor, gently pour it over your meat, cover with foil or plastic wrap and refrigerate overnight. You can roast it in the oven, grill or smoke, or whatever you like.
So, tonight we had a nice couple from church over for dinner and we bonded pretty well over those ribbs. They turned out absolutely amazing! Tender juicy meat melts in your mouth and you get an amazing splash of flavor with every bite. It was a perfect conbination of heat, sweetness, and acidity. Btw, credit for roasting goes to my wife Anna. I have a day job, you know:)
So go ahead, give it a try! Enjoy the process, and experience a party in your mouth!