Slow Cooked Jersey Milk & Honey Ribs

Tender pork ribs slowly cooked in a creamy, subtly sweet sauce made with rich Jersey milk and local Jersey honey, infused with warm spices. The result is fall-off-the-bone ribs with a unique and delicious flavor.

Prep Time

20 minutes

Total Time

4 hours 20 minutes - 5 hours 20 minutes

Calories

1050 kcal

Difficulty

Easy

Equipment

2 items

Cost

£4.36/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

2lbsPork Ribs (Baby Back or Spare Ribs)(Cut into serving-sized portions (3-4 ribs per portion))

£10.00

4cupsJersey Milk(Whole milk preferred for richness)

£2.50

0.5cupJersey Honey(Adjust to taste)

£4.00

4clovesGarlic(Minced)

£0.30

2tspSmoked Paprika

£0.20

1tspGround Cumin

£0.10

1tspDried Thyme

£0.15

0.3tspCayenne Pepper(Optional, for a touch of heat)

£0.05

1tspSalt(Or to taste)

£0.01

0.5tspBlack Pepper(Or to taste)

£0.03

1tbspOlive Oil

£0.10

Total Cost

£17.44

£4.36 per serving

Instructions

1.
Preheat oven to 300°F (150°C).
2.
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.
3.
Add the minced garlic to the pot and cook for about 30 seconds, until fragrant, being careful not to burn it.
4.
Pour in the Jersey milk and honey. Stir well to combine.
5.
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.
6.
Return the ribs to the pot, ensuring they are mostly submerged in the milk mixture. If needed, add a little more milk.
7.
Bring the mixture to a simmer, then cover the pot with the lid.
8.
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.
9.
Remove the pot from the oven. Carefully remove the ribs from the pot and place them on a serving platter.
10.
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.
11.
Pour the sauce over the ribs and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (425g)

1050 kcal / 4393 kJ

Carbs

25g

10% of RDA

Fat

75g

107% of RDA

Protein

65g

130% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

22 g

24% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

For a richer flavor, marinate the ribs in the spice mixture for at least 30 minutes before searing.

If you don't have a Dutch oven, you can use a regular oven-safe pot with a tight-fitting lid.

The cooking time may vary depending on the thickness of the ribs and your oven. Check for tenderness after 4 hours and adjust the cooking time accordingly.

Serve with mashed potatoes, cornbread, or your favorite side dishes.

For extra caramelization, broil the ribs for a couple of minutes after cooking, but watch closely to prevent burning. Be careful as the honey will burn easily.

Cooking Equipment

Large Dutch Oven or Heavy-Bottomed Pot with Lid

Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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