After two slow hours in foil, the ribs meet the broiler and turn sticky, dark and caramelized. Brushed with honey and Le Paulmier’s La Pommée Smoked Apple Vinegar, double-smoked over apple wood and oak, they taste of the barbecue.
Serves 4 · 2 h 20 min
- Heat the oven to 300°F (150°C), season 3 lb (1.4 kg) pork spare ribs with salt, pepper and paprika, and wrap them tightly in foil.
- Bake for 2 hours, until the meat is very tender.
- Mix 3 tbsp of La Pommée Smoked with 2 tbsp honey and brush it generously over the unwrapped ribs.
- Broil or grill for 5 to 8 minutes, until sticky and caramelized, then cut between the bones and serve.
The star of this recipe: La Pommée Smoked Apple Vinegar, by Le Paulmier.
