4 lb. Spareribs
1 cup honey
½ cup chopped onion
½ tsp salt
2 cloves garlic
1 tsp prepared mustard
1 ½ cup ketchup
½ tsp black pepper
2 Tbsp vinegar
2 Tbsp steak sauce
Cut spareribs in serving size portions.
Simmer in enough water to cover, plus 2 teaspoons salt for ½ hour.
Mix remaining ingredients and cook over low heat for 5 - 7 minutes.
Drain liquid and place ribs in baking pan.
Pour sauce over ribs and bake at 400° oven for 40 - 45 minutes or until tender.
Baste every 10 minutes.
Serves 6.
125g (4oz) unsalted butter
4 x 175g (6oz) pork steaks, i.e. shoulder steaks
2 tbsp liquid honey
2 tsp whole grain mustard
1 tsp Dijon mustard
1 tbsp olive oil
½ - 1 tsp ground allspice or cinnamon
2 firm dessert apples
50g (1¾ oz) caster sugar
Make the sauce ahead of time: gently heat the butter, sugars and golden syrup together until the butter has melted. Bring the mixture to the boil, stirring well and let it bubble steadily for 3 to 4 minutes.
Place the steaks in a shallow dish. In a small bowl, mix together the honey, mustards, olive oil and spice. Brush this over both sides of the steaks.
Cover the pork and leave in a cool place until required.
Reserve any remaining honey mixture for basting the pork on the barbecue.
When you are ready to cook the pork, prepare the apples. Top and tail each apple, discarding the end slices, then cut each apple into 4 equal slices.
Use a melon baller or a sharp knife to scoop out the core.
Toss the rings in the caster sugar to give a light coating.
Place the pork over a medium hot barbecue and cook for approximately 7 to 8 minutes on each side or until the steaks have turned a sticky nutty brown on the outside and are thoroughly cooked in the centre. (Occasionally baste the steaks during cooking with any remaining marinade.)
A few minutes before the pork is ready to serve, cook the apple slices on the barbecue for 2 minutes on each side until just tender and nicely caramelised and golden brown. Serve each steak topped with 2 apple rings.
Accompany with baked potatoes and salad or a fruity coleslaw.
2 tbsp liquid honey
3 tbsp Worcestershire sauce
2 tbsp soft brown sugar
2 tbsp cornflour
Zest of 1 orange, plus 2 tbsp juice
2 tbsp Lamb Seasoning
8 lamb chops
Mix together the ingredients for basting sauce.
Paint the sauce onto both sides of the chops.
Grill or barbecue, basting and turning frequently for about 15 - 20 minutes,
or until cooked.
1 onion finely chopped
½ cup butter
1 clove garlic
1 x 6 oz tin tomato paste
1 cup water
½ cup Worcester sauce
⅓ cup lemon juice
1 tbsp salt
¼ cup brown sugar
¼ cup honey
10-12 drops hot pepper or chilli sauce
Saute onion in butter in heavy saucepan until transparent but not brown.
Add remainder and simmer on low heat for 1 ½ hours.
It is intended this site will be updated regularly
Comments please to this email address: Roger@honeyrecipes.org.uk
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