Ribs that need nothing but time and a roll of paper towel. Pork ribs go low and slow in the oven until the bones wiggle loose, then Truffle'd Hot Honey Drizzle gets brushed on for a final blast and sets into a dark, truffled lacquer. Sweet, hot, faintly indecent. Eat with your hands or don't bother.
3 hours. Serves 4.
Ingredients
- 2 (about 1.6kg) pork rib racks
- 3 dessertspoons Plateit Truffle'd Hot Honey Drizzle
- 1 tbsp salt
- 1 tbsp brown sugar
- 2 tsp smoked paprika
- 2 tsp apple cider vinegar
- Flaky salt, to finish
Method
- Pull the membrane off the back of the racks. Rub all over with salt, sugar and paprika.
- Wrap each rack tight in foil. Onto a tray at 150C for 2.5 hours until the meat gives at the bone.
- Unwrap. Whisk 3 dessertspoons of Plateit Truffle'd Hot Honey Drizzle with the vinegar and brush it over both sides.
- Back in at 220C for 10 to 12 mins until the glaze goes dark and sticky at the edges.
- Rest 5 mins, cut between the bones, flaky salt over. Paper towel, not napkins.
Swap it: Same rub, same glaze, chicken wings instead. One hour total and the truffle honey does the same dark magic.
