Caramelized ribs with mustard and honey

If there is a sauce that I love as an accompaniment, especially for meats, that is the mustard and honey sauce . Whether as a dressing for baked chicken , breasts or just as a sauce for dipping fingers or nuggets , this is one of my favorite sauce. Not long ago I tried in a restaurant some ribs marinated with mustard and honey that I loved, and I thought, I have to try to prepare it at home.

The peculiarity of this recipe, caramelized ribs with mustard and honey , is that the meat, before being baked, is macerated for 12 to 24 hours in the sauce itself. The result is some ribs that end up caramelizing with the sauce and I assure you that they are vice. I think there is only one fundamental requirement that we must respect to be successful with this recipe, the sauce has to be of quality. With this I do not mean that there are no others that are equally good for this recipe, but if you want to play it safe and not have failed trials, I certainly recommend it. Another option would be to prepare the sauce at home but, for those moments when we are more involved and without much time to devote to cooking, this is a highly recommended option.

Preparation of the ribs in sauce

1. Heat the wine in a saucepan, allowing it to boil for 5 minutes. Add the mustard sauce with honey of Asturian Sauce, stir well until it integrates with the wine and cook over medium low heat for 5 more minutes. Remove from the heat and let the sauce cool.
2. Chop the pork rib into sticks and place them in a large bowl. When we see that the sauce has already cooled, pour it over the chopped ribs. We remove so that all the pieces are impregnated with the sauce. We keep the bowl in the fridge for 12 to 24 hours, leaving the meat to marinate with the honey mustard sauce.
3. While the oven is preheated to 190º C, place the ribs in an ovenproof dish and water with the marinade sauce. We salt slightly and stir to integrate the salt in all the meat.
4. Bake for 45 minutes at 190ºC. In the middle of the process we remove the tray from the oven and turn each of the ribs. We return to the oven until they are fully cooked.

We will have a starter that, if accompanied by some lettuce leaves, some fried potatoes or a chopped tomato and seasoned with extra virgin olive oil, will become a recurring recipe at home totally delicious.