Hot Honey Glazed Ribs with Parsley Potatoes

Name: Hot Honey Glazed Ribs with Parsley Potatoes
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 4 servings
Ingredients: 2 racks st. louis-cut spareribs; 1 tbsp plus a pinch kosher salt, divided; 1 tbsp coarse black pepper; 1 tbsp granulated garlic; 1/2 cup honey; 2 tsp crushed red pepper flakes; 1 tbsp apple cider vinegar; 2 tbsp unsalted butter; 2 lb yukon gold potatoes, cut into 1 1/2-inch chunks; 3 tbsp olive oil; 1/4 cup flat-leaf parsley, chopped; 4 long green chiles, such as cubanelle or anaheim

St. Louis-cut ribs smoked on a pellet grill and brushed with chile-spiked hot honey and butter, plated with crispy parsley potatoes and a blistered green chile.

4.4 377 cooks rated this

Prep: 20 min
Cook: 5 hr
Serves: 4
Level: Easy

Free recipe Jump to method

Hot honey made its name on pizza, but it belongs on pork. Warming honey with crushed red chile and a splash of vinegar gives a glaze that is sweet up front and prickly on the finish, and it needs no simmering or thickening. St. Louis-cut spareribs suit it perfectly: squared off, even in thickness and meatier than baby backs. Because honey burns faster than cane sugar, brush it on only during the last 15 minutes. Roast the potatoes in that same window so everything lands together.

Ingredients

Serves 4

Method

Season the ribs on both sides with 1 tbsp salt, the pepper and granulated garlic, and let them stand while the pellet grill preheats to 250 F.
Done
Smoke the racks bone side down for 4 hours, rotating them once at the halfway point so both ends see the same heat. They are ready when the meat between the bones reads 198 F and the surface looks dry and ruddy.
Done
Warm the honey, red pepper flakes and vinegar in a small pan until just steaming, then whisk in the butter off the heat.
Done
About 45 minutes before the ribs finish, heat the oven to 425 F. Toss the potatoes with the olive oil and a pinch of salt on a sheet pan and roast 35 to 40 minutes, flipping once, until crisp and browned.
Done
Brush the ribs with half the hot honey and cook 15 minutes more. Lay the green chiles directly on the grill grate at the same time, turning until blistered all over.
Done
Rest the ribs 10 minutes, cut them into 2-bone pieces, and brush on the remaining glaze. Toss the hot potatoes with parsley and serve with the charred chiles.
Done

Hands turning pieces of meat on a grill through drifting smoke — Turning meat slowly through a haze of smoke

Charcoal chimney starter with flames rising over the coals — Charcoal chimney roaring before the cook starts

05 Hanging next to it

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