This vibrant dish strikes a remarkable balance of flavor and the make-ahead convenience of these ribs offers busy cooks the chance to enjoy their own summer party. The verdant sauce features a trio of fresh herbs, sweet honey and piquant mustard.  It comes together in a snap and offers a sweet and spicy balance to fatty grilled meat.  This sauce also makes a fine friend for grilled salmon or chicken thighs.

Go on and put a signature spin on a cook-out classic like tender pork ribs by serving them alongside an unexpected side-sauce.  Before you know it store bought ketchup and mustard will be passé at your patio parties and flavorful sauces will be the unexpected star at your next cook out.  

Smoked Paprika and Honey Glazed Pork Ribs with Green Sauce

Serves about 6

Ask the butcher to remove the membrane covering the bones on the ribs and cut the racks in half horizontally; the smaller ribs hold their shape beautifully and make them perfect for feeding a crowd. Start preparing this recipe one day before you plan to serve it.

For the Ribs:

  • 2 Tablespoons plus 1 teaspoon smoked paprika (divided)
  • 2 Tablespoons kosher salt
  • 1 Tablespoon ground coriander
  • 1 Tablespoon ground cumin
  • 2 teaspoons red pepper flakes
  • 1 teaspoon black pepper
  • 2 Slabs of St. Louis pork ribs; cut horizontally through the middle
  • ¾ Cup honey
  • ¼ Cup Soy Sauce
  • 2 Tablespoons Tomato Paste
  • 1 Tablespoon molasses
  • 1-2 Tablespoons BBQ sauce

For the “Bathe In It” Green Sauce:

  • 1 large jalapeno
  • 2 Cups packed Italian Parsley
  • 1/3 Cup fresh Mint leaves
  • 2 large garlic cloves
  • 1 Tablespoon Tarragon leaves
  • ¼ Cup Honey
  • 2 Tablespoons whole grain mustard
  • ¼ teaspoon cayenne pepper
  • Up to ¾ Cup olive Oil
  • Salt and Pepper

Optional Garnishes:

  • Chopped Parsley
  • Chopped Scallions
  • Diced Sundried Tomato
  • Almonds

Preheat the oven to 300 degrees. Combine 2 Tablespoon of the smoked paprika, salt, coriander, cumin, red pepper flakes and black pepper in a small bowl.  Rub the spice mixture all over the ribs and place them meat side up in a roasting pan.  Cover the pan tightly with foil and roast the ribs for 2 ½ hours or until meat is very tender. Remove the ribs from the oven and allow to cool to room temperature. Cover the cooked ribs tightly with plastic wrap and refrigerate overnight.

While the ribs are cooking prepare the honey glaze. Combine the honey, soy sauce, tomato sauce, molasses, BBQ sauce and smoked paprika in a small sauce pan.  Bring to a boil, reduce heat and simmer for 10 minutes until glaze is shiny and slightly reduced.  Season to taste with salt and pepper. Allow the glaze to cool to room temperature, transfer to a storage container and refrigerate overnight.

To prepare the “Bathe in It” Green Sauce place the jalapeno directly on the flame of a gas grill and allow it to roast until charred all over.  Place the pepper in a small paper bag and allow to steam for 10 minutes.  After 10 minutes peel the charred skin off the pepper, remove the seeds and place the roasted jalapeno into the bowl of a food processor.  Add the parsley, mint, garlic cloves and tarragon to the processor.  Process the mixture until herbs are coarsely chopped.  Add the honey, mustard and cayenne to the bowl and turn the machine on.  While the machine is running add up to ¾ cup of olive oil a slow steady stream until the sauce thickens.  Season the sauce with salt and pepper. Cover and refrigerate overnight.

Allow the ribs, glaze and sauce come to room temperature.  Prepare a medium hot has or charcoal grill.  Cut the ribs into serving sized portions (2-3 ribs) and place on the grates of the grill, meaty side up.  Brush the ribs with the honey glaze and cover the grill.  Allow the ribs to cook for 6 minutes before turning the ribs.  Glaze the bone side and watch them carefully so as not to burn the sauce.  Once the sauce is slightly caramelized on the meat side flip the ribs back over and glaze again. Cover the grill and allow the ribs to continue cooking for an additional 5 minutes. If the weather becomes unfavorable the ribs can be reheated and glazed in a 400 degree oven.

Serve the glazed ribs with the green sauce garnished with almonds, sundried tomatoes and herbs as desired.

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