Slow Cooked Jersey Milk & Honey Ribs

Preheat oven to 300°F (150°C).

In a large Dutch oven or heavy-bottomed pot with a lid, heat olive oil over medium heat. Sear the ribs on all sides until lightly browned. This will help develop flavor. Remove ribs from the pot and set aside.

Add the minced garlic to the pot and cook for about 30 seconds, until fragrant, being careful not to burn it.

Pour in the Jersey milk and honey. Stir well to combine.

Add the smoked paprika, cumin, dried thyme, cayenne pepper (if using), salt, and black pepper to the milk mixture. Stir well to ensure the spices are evenly distributed.

Return the ribs to the pot, ensuring they are mostly submerged in the milk mixture. If needed, add a little more milk.

Bring the mixture to a simmer, then cover the pot with the lid.

Transfer the pot to the preheated oven and cook for 4-5 hours, or until the ribs are very tender and easily fall off the bone. Check occasionally and add more milk if the sauce is reducing too much.

Remove the pot from the oven. Carefully remove the ribs from the pot and place them on a serving platter.

If desired, you can thicken the sauce by simmering it on the stovetop over medium heat for about 10-15 minutes, stirring occasionally, until it reaches your desired consistency. Be careful, milk can scorch easily.

Pour the sauce over the ribs and serve immediately.