Ribs are popular with young and old on the grill party and dry-aged ribs are a delicacy. Whether in the oven, on the grill or from the smoker prepared – almost delicious. Anyone who owns a Dry Ager has a clear advantage. Above all, the quality must be right.
We have tried out the Baby Back Ribs from the wool pig, which is mainly known for its high fat content and well-drained meat. It can be matured! Pigs from commercial farming, which are reared quickly and receive inferior feed, are by no means suitable for this purpose. Better to reach quality and to farmers who deliver great performance.
Serves 4 people | Difficulty: Easy
Ingredients:
2 Ladders Baby Back Ribs
3 tbsp honey
2 tbsp soy sauce
salt & pepper
Method:
Mix the honey and soy sauce well season the ribs with salt and pepper.
Remove the silver skin of the ribs and leave the ribs to marinade for 24 hours.
Preheat the grill and grill the two ladles directly, remembering to always spread with the marinade.
