These one-man honey-mustard pork ribs are the simplest ordinary dinner

I have always wanted to be a person who eats on weekends, so we have more dinners and ready to go to busy weekdays. But the reality is my husband and simply do not have time or energy to design, the grocery store, the clean, parent, and Cook more food in advance. Our solution was a bit half helped: I bake a few vegetables, cook some particles, and spin some salad green on weekends. Then during the week I dry the salt saline and To pick up some fish On the day I plan to serve, over time, I quickly cook fish or meat and mix and put together the prepared vegetables and cereals. It may not be preparing for a full meal, but it makes everyday life much easier.

One of the meals we often prepare is juicy, gentle pork ribs with gently sweet honey sauce. The vessel is incredibly easy to prepare, requires minimal preparation, and may be in less than 45 minutes on the desktop-furnace duration. This is a great everyday meal, but it is quite elegant for a dinner when it comes to the right pages. For all these reasons, this is a recipe that is always in my back pocket, and at this point I can make these pork ribs with my eyes closed. All you have to do is dry them (if you have time), start the meat at low temperatures in the oven, then finish in the smoking hot pan before cutting a quick pan.

Do you have time? Don't miss the dry saline

In serious meals, we are huge supporters of dry weight, salting and food relaxation before cooking. Although dry heating is not essential, I recommend it very much. Salting the pork pulls out the natural liquids, which dissolves the salt on the surface of the meat before the renewed renewed. As the previous serious Eats editor Eagle wrote in his guide drying“The moisture that was originally removed from the meat is absorbed to counterbalance the shift of the concentration of the salt to the interior, leaving a well -seasoned piece of meat that retains its natural moisture.” Below I suggest that you dry the pork rib for at least eight hours, but it will be another hour or two, or up to 45 minutes. (As explained in the Salt Guide, if there is no at least 45 minutes for the salt region, it is actually better not to sigh at all and should cook the pieces immediately after salting.)

Turn the pork rib

The previous serious Eats editor Kenji He wrote about his benefits for a long time back -sided searing; The method includes importing the meat to temperature in a low oven, approx. 250 ° F (121 ° C) and then. This low heat removes the remaining surface moisture and ensures that the meat is cooked evenly and carefully. After almost at the temperature you are looking for, you can eliminate a hot frying pan to have a good bark. Although the technique is often used to prepare steak, this is also a great way to cook other pieces of meat – and how our editorial director, Daniel And I both like to prepare a porkOr

Make a quick pan sauce

There are a lot of sauce that goes well with pork ribs including these lemon butterTo rosemaryand cider Pan sauce. Here I went on the Honey-Mustard route with a classic flavor combination with sweetness and sharpness. After destroying the pork rib and adjusting them to a wire holder to relax, lowered the remaining fat, then roasted the peanut onions and thyme in a tablespoon of butter until it softened. A little white wine or chicken soup goes in and after approx. Half reduces the remaining butter, with mustard, honey and lemon leaves for the silky smooth sauce. And that's all for making a gentle juicy pork. Serve the suppressed pieces of the sauce simply salad and some mashed potatoesAnd this is dinner on the table.

Cooking method
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