The Yankee Chef: A quickie, but goody

Here is a recipe that is sure to get you outside cooking. I love ribs, but I truly hate the waiting time to get pork tender. So what to do? Slice the meat thinner! It's Just That Simple! (I had to add my trademark in here somewhere.) Enjoy the taste of the outdoors without the wait time. Just make sure you have all your sides done beforehand and fork in hand.

New England Quick Ribs
If you are unable to find the subtly citrus-infused orange blossom honey, clover honey will do just perfectly. The difference? One comes from clover blossoms and is slightly less sweet than the other, which derives from the blossoms of orange trees.

2 pounds country-style pork ribs (boneless)
2 cups apple jelly
1/4 cup orange blossom honey
2 tablespoons brown sugar
3 tablespoons apple cider vinegar
2 teaspoons prepared mustard
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1 teaspoon chili powder

Throw the ribs in the freezer for about 30 minutes, or until just partially frozen. Remove and lay each rib on a cutting surface with the cut-side down. Slice each rib into thirds. This should make each piece of pork about a 1/2 to 3/4 of an inch thick. Meanwhile, preheat grill to medium-high heat. In a bowl, combine all ingredients, except ribs, and whisk until well combined. Lay the ribs on the grate of your grill and cook 1-2 minutes over indirect heat. Flip over and continue cooking an additional 1-2 minutes. Start basting with your New England glaze and continue cooking until meat is done, about another 3-4 minutes per side. Continue liberally basting on both sides. (Never mind what television chefs tell you about only flipping meat over only once or it will be tough. This is complete foolishness with meat this thin.) Remove from grill and enjoy with any remainder glaze drizzled over, heated of course.


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