Best Milk And Honey Ribs Recipes

MILK AND HONEY RIBS

Steps:

• If the butcher has not removed the membrane on the back of each rib rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently. Grab the membrane with a paper towel and peel it off. Place the ribs in a baking dish and rub them on both sides with 2 tablespoons of the oil. Sprinkle both sides with the rosemary, sage, garlic and generous amounts of salt and pepper. Arrange the onion under and over the ribs, top each rack with a bay leaf, and drizzle with the vinegar. Refrigerate, covered, 6 to 12 hours.
• Heat the oven to 350 degrees. Pour the remaining oil into a roasting pan large enough to hold the ribs side by side. Put the pan in the oven for 5 minutes. Add the ribs, rounded side up, along with the seasonings, onions and garlic. Roast for 30 minutes. Drizzle with the honey and roast 10 more minutes. Turn the ribs over and pour the milk and cream over them. Roast for 1 more hour.
• At this point, if using the mushrooms, wipe with a damp paper towel and trim off the stem ends. Cut into 1/4-inch slices. Turn the ribs over, rounded side up again. Arrange the mushrooms on top. Spoon any pan juices over the top and continue roasting, basting occasionally, 30 minutes to 1 hour more. If the meat starts to brown too much, press a sheet of parchment paper or aluminum foil on top.
• When the ribs are cooked, the meat will have shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs should be tender enough to pull apart with your fingers. Cut the ribs into 1- or 2-bone sections and serve at once with the optional roasted mushrooms.

MILK AND HONEY RIBS

Steps:

• First you'll want to prepare the ribs by removing the silver skin or membrane from the back of each rib (slide a sharp implement under the membrane, then use a paper towel to grip it so you can peel it off).
• Next you will prepare the ribs to marinate by rubbing them all over with about 2 tablespoons of the oil, then sprinkle them, on both sides, with rosemary, sage, garlic, and a generous amount of salt and pepper.
• Arrange half the onions in a baking dish, top with the ribs; cover ribs with remaining onions, a bay leaf, and drizzle with vinegar.
• Cover and refrigerate 6 to 12 hours.
• Preheat the oven to 350 degrees F; pour the remaining oil in a roasting pan that is large enough to hold the ribs side by side.
• Heat the pan in the oven 5 minutes, then place the ribs, rounded side up (along with all the seasonings and onions) and roast for 30 minutes.
• Drizzle with the honey and roast for 10 minutes.
• Turn the ribs over and pour the milk and cream over them; roast for 1 hour.
• Meanwhile, if you are making the mushrooms, clean them then trim off the stems and cut into 1/4 inch slices.
• After the hour, turn the ribs over again, so that the rounded side is up again and arrange the mushrooms on top.
• Baste with pan juices and roast, basting occasionally, 30 minutes to 1 hour more (if at any time the meat starts to brown too much, press a piece of parchment paper or aluminum foil over them).
• You'll know the ribs are cooked because the meat will have shrunk back from the ends of the bones by 1/4-1/2 inch and they will be tender enough to tear apart with your fingers.
• Cut into 1 or 2 bone sections and serve with the mushrooms, if using.