There’s no argument that marinating with garlic, ginger and the sweetness of Ontario pears and honey is a wonderful change from dry rubs. Slow-roast the ribs until reaching the tenderness you prefer, then grill to finish. Serve drizzled with more honey, if desired and sesame seeds.
Preparation Time: 20 minutes
4 lb (2 kg) Ontario Pork Back or Pork
side Ribs(or 2 whole racks)
3 or 4 cloves Ontario Garlic,
2 firm Ontario Pears, peeled, cored and coarsely chopped
1 small Ontario Onion, coarsely chopped
½ cup (125 ml) each Ontario Liquid Honey, soy sauce and water
¼ cup (50 ml) mirin (Japanese sweet rice wine)
2 tbsp (25 ml) finely chopped fresh gingerroot
2 tbsp (25 ml) sesame oil
1 Ontario Green Onion, thinly sliced
2 tsp (10ml) toasted sesame seeds
Remove membrane from inside rib bones and pat ribs dry; cut each rack into 2 halves. Place in shallow dish.
In a food processor fitted with a steel blade, place garlic, pears, onion, honey, soy sauce , water, mirin, ginger and sesame oil (in two batches if necessary). Process until completely smooth. Pour over ribs, turning to coat. Refrigerate for at least 1 hour or preferably overnight, turning occasionally.
Remove ribs from marinade; reserve ½ cup (125 ml) marinade in refrigerator for basting. Arrange ribs, meat side up on baking sheet; cover tightly with foil. Bake in 325F (160C) oven for 1-1/2 hours or until fork-tender.
Bring reserved marinade to a boil; boil 1 minute while stirring. Place ribs on grill over medium heat; baste with reserved marinade. Grill for 5 to 9 minutes per side or until caramelized and slightly charred. Sprinkle with green onion and sesame seeds.
Ribs can be marinated and oven-roasted up to 2 days before grilling and serving. Remove cooked ribs from refrigerator and bring to room temperature (about 30 mintues) before grilling.
Protein: 34 grams
Fibre: 0 grams
Sodium: 589 mg