Look at these sexy babies. These were on clearance and so fatty and delicious looking that I could not resist. I modified a classic sauce recipe with my new favorite ingredient – orange Bitters – and came up with tender, flavorful ribs. I served these up alongside my gluten-free cornbread and cauliflower.
pork ribs – I got boneless in a four pack
1/8 cup Worcestershire sauce
2 tbs honey
3 tbs brown sugar
3 tbs orange Bitters
1 spring rosemary
In an oven proof baking dish, place the pork ribs. Pour the Worcestershire sauce over them, then add the brown sugar and drizzle them with honey. Add the Bitters. Make sure each rib gets some of each ingredient on them – rotate them around if needs be. Place the rosemary sprig on top of the ribs. Let them sit in the fridge for at least 2 hours to marinate.
Bake for 1 hour at 350 degrees. Check on them about halfway through to make sure there is still some liquid, so they don’t burn or stick to the pan. If you need to, add a bit more Worcestershire and Bitters. Serve with the leftover sauce and a sprinkling of the baked rosemary!
These were super yummy alongside a hearty Syrah – I went for the Wolf Trap, one of my favorites. I baked cauliflower alongside these for 30 minutes with just some olive oil and shredded Parmesan so as not to take away from the flavor of the ribs.