Pork Ribs Baked with Honey and Mustard Recipe
Juicy pork ribs baked in the oven in a sweet-salty honey and mustard marinade are a classic of Polish Sunday dinners and family gatherings. Slowly roasted, the meat becomes tender, falls off the bone and browns beautifully. It’s a bit like a Polish answer to American BBQ ribs – simpler, but very aromatic.
Takie pieczone żeberka to częsty wybór na polskie, powolne niedzielne obiady, kiedy piekarnik pracuje długo, a mięso ma czas zmięknąć. Miodowo-musztardowa marynata to domowa odpowiedź na sosy BBQ, używana tam, gdzie nie ma grilla.
These ribs combine the simplicity of home-style Polish cooking with the crowd-pleasing appeal of sticky, caramelised oven-baked meat. The honey and mustard marinade creates a rich glaze, while slow baking keeps the meat juicy and tender enough to fall off the bone.
Dlaczego ta wersja działa
- Marynata z miodu, musztardy i sosu sojowego łączy słodycz, kwasowość i umami w jednym sosie.
- Dłuższe marynowanie w lodówce sprawia, że smak wnika w głąb mięsa, a nie tylko pokrywa powierzchnię.
- Pieczenie najpierw pod przykryciem, a potem bez, daje soczyste wnętrze i przypieczoną, lepką skórkę.
- Cebula na dnie chroni mięso przed przypaleniem i wzbogaca sos o słodki, karmelowy aromat.
Chef's tips
Marinate the ribs as long as you can – overnight in the fridge gives the best flavour and tenderness. Keep an eye on the baking time in the last stage: every oven is different, so adjust until the ribs are well browned but not dried out. If the top browns too quickly, loosely cover with foil again and continue baking until the meat is soft.
How to serve
Serve the ribs with roasted or mashed potatoes and a sharp, crunchy side such as sauerkraut salad or pickled cucumbers. They also work well with buckwheat groats and a simple green salad for a more rustic, homely plate.
Na co uważać
- Nie skracaj marynowania do kilkunastu minut, inaczej żeberka będą płaskie w smaku.
- Pod koniec pieczenia pilnuj, by glazura tylko się karmelizowała, a nie czerniała na brzegach.
- Nie piecz bez wody lub sosu na dnie – marynata się przypali, a mięso wyschnie.
- Nie pomijaj etapu odpoczynku mięsa; od razu krojone traci więcej soków.
Zamienniki
- Musztardę sarepską możesz zastąpić francuską lub dijon, zmniejszając jej ilość, jeśli jest bardzo ostra.
- Sos sojowy można podmienić na worcestershire, ale dodaj szczyptę soli więcej.
- Część wody na dnie naczynia zastąp piwem jasnym, by dodać lekko chlebowej nuty.
Ingredients
- pork ribs in strips preferably meaty, not too lean - 1.2 kg
- honey multi-flower honey works well - 3 tablespoons
- Sarepska mustard you can use mild deli mustard for a gentler flavour - 2 tablespoons
- garlic pressed - 3 cloves
- oil - 2 tablespoons
- soy sauce adds saltiness, can be replaced with salt - 1 tablespoon
- paprika - 2 teaspoons
- dried marjoram a typical Polish seasoning for meat - 1 teaspoon
- salt to taste, go easy if using soy sauce - 0.5 teaspoons
- pepper - 0.5 teaspoons
- water for basting during baking - 150 ml
- onion sliced into feathers - 2 pieces
Preparation
- Rinse the ribs under cold water and pat dry with paper towels. Cut into pieces of 2–3 bones so they bake and portion more easily.
- In a bowl, mix the honey, mustard, oil, soy sauce, pressed garlic, paprika, marjoram, salt and pepper. You should get a thick, sticky marinade.
- Place the ribs in a large bowl or zip-lock bag, pour in the marinade and rub it thoroughly into each piece. Refrigerate for at least 1 hour, preferably overnight.
- Preheat the oven to 180°C (top and bottom heat). Peel the onion and slice it thinly into feathers.
- Spread the onion over the bottom of an ovenproof dish, then place the ribs on top, bone side down. Pour the water into the bottom of the dish. Cover with a lid or aluminium foil (shiny side facing inwards).
- Put the ribs into the preheated oven and bake for 60 minutes covered. Every 20 minutes, baste the meat with the juices from the bottom of the dish.
- After an hour, remove the cover, increase the temperature to 190°C and bake for another 40–60 minutes, until the ribs are nicely browned. Baste them with the sauce every 15 minutes so they don’t dry out. The meat is ready when it easily comes away from the bone.
- Serve hot, preferably with potatoes and a cabbage salad or pickled cucumber. Spoon some of the sauce from the dish over each portion.
Storage
Upieczone żeberka przechowuj w lodówce do 3 dni, najlepiej zanurzone w sosie, by nie wyschły. Po odgrzaniu w piekarniku mięso nadal będzie miękkie, a glazura stanie się nieco gęstsza, ciemniejsza i bardziej karmelowa.
This is the kind of dish that fills the whole house with a warm, savoury aroma and makes everyone drift towards the kitchen. It’s perfect for relaxed family gatherings when you want something impressive but not complicated.
