Baby Back Ribs with a Wildflower Honey and Raspberry Jalapeño Glaze and Sweet Alyssum
Wildflower honey, raspberry jalapeño preserves, and the flavor of peppery sweet alyssum combine beautifully with the ribs. Best served with extra napkins. Serves 4-6
Ingredients
- 2 racks of pork baby back ribs
- 2 tablespoons wildflower honey
- 1/4 cup raspberry jalapeño preserves
- 1/4 cup , plus 1 tablespoon extra virgin olive oil
- 1 cup sweet alyssum
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 350°F.
- In the bowl of a standing mixer with the whisk attachment attached, add the wild flower honey, raspberry jalapeño preserves, and 1/4 cup olive oil. Season with salt and pepper and whisk on medium speed until combined, approximately 3 minutes. Transfer to a small bowl and set aside.
- Season both sides of the ribs with salt and pepper. Heat 1 tablespoon olive oil in a large pot. Add 1 rack of the ribs and cook on both sides for 4-5 minutes total. Remove from the pot and set aside. Repeat with the other rack of ribs. Remove from the heat. Cut the ribs. Transfer to a large baking sheet.
- Transfer 1/8 cup of the glaze to a small serving bowl. Set aside. Brush the ribs with the glaze. Put in the oven and cook for 20-25 minutes. Remove from the oven. Transfer the ribs to a serving platter or individual plates. Serve immediately with the sweet alyssum and additional glaze on the side.
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