Hey guys! Guess what I like to nom? RIBS! I love ribs. Maybe it’s because they come with handles for easier nomming?
Anyway, this week’s recipe is pretty spicy – adjust the amounts to your taste. It’s a delectable, slow roasted beef back rib. Not a common choice, I know. But they’re very cheap, and easy to ace if done right!
You will need:
- 4 large beef back ribs
- 250g sliced crimini/baby bella mushrooms
- 1/4c red wine (optional)
- 2T chipotle powder
- 1/2c raw honey
- 1t onion powder
- 1t garlic powder
- Salt and pepper to taste
Preheat oven to 400.
Melt the honey until runny. Mix in the spice rub ingredients, rub evenly over the ribs (mostly the top meaty bit. Use leftovers to brush the back). Place in the oven for 20mins; then turn down to 300 to roast for another 40mins-1hr.
Fry the mushrooms in butter. When browning on the edges, add the red wine. Saute until tender, and the red wine has mostly disappeared. (A little bit of juice left is fine)
Serve the ribs stacked over the mushrooms, drizzled with pan juices. It goes nicely with a salad on the side 🙂
Are you drooling yet? I am, I’d make more but we used all the ribs last night!
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