{"id":57502,"date":"2025-11-14T10:56:49","date_gmt":"2025-11-14T10:56:49","guid":{"rendered":"https:\/\/ramadersagrupats.com\/?p=57502"},"modified":"2025-11-14T10:56:49","modified_gmt":"2025-11-14T10:56:49","slug":"honey-mustard-glazed-pork-ribs-recipe","status":"publish","type":"post","link":"https:\/\/ramadersagrupats.com\/en\/2025\/11\/14\/honey-mustard-glazed-pork-ribs-recipe\/","title":{"rendered":"Honey and mustard glazed ribs, the flavour of the season"},"content":{"rendered":"<section class=\"vc_row wpb_row vc_row-fluid\"><div class=\"wpb_column vc_column_container col-xs-mobile-fullwidth vc_col-sm-12\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"text-block-content hongo-text-block-1 last-paragraph-no-margin\"><h2><strong>Intense flavours and slow cooking to enjoy autumn in Mallorca<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">Autumn is a <strong>magical momen<\/strong>t in the Mallorcan gastronomic calendar. <strong>Autumn rains<\/strong> in which the <strong>first<\/strong> forest <strong>mushrooms<\/strong> appear, meats call for <strong>longer and more comforting cooking<\/strong>, and palates seek more intense and enveloping flavours. That is why seasonal transitions are perfectly reflected in the eating habits of our customers. We observe how <strong>demands gradually change:<\/strong> requests for <strong>barbecue meats decrease<\/strong>, and those for cuts suitable for <strong>stews and braises increase<\/strong>. Bones for broths regain prominence, and stronger spices return to Mallorcan kitchens.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><strong>Pork ribs<\/strong> are the undisputed stars of this transitional period. Their <strong>gelatinous and flavourful meat<\/strong> benefits enormously from slow cooking, developing textures and flavours that are impossible to achieve with faster methods.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">We <strong>select ribs<\/strong> with <strong>a good balance<\/strong> <strong>of meat and fat<\/strong>, from free-range pigs that have developed firm muscles and infiltrated fat of exceptional quality. The glazing technique, which combines sweet and savoury, is perfect for this time of year. The natural sugars in the honey caramelise during prolonged cooking, creating a shiny and appetising surface that contrasts with the juicy interior of the meat. Mustard adds a touch of acidity that balances the sweetness, while the spices add that aromatic complexity characteristic of autumn dishes. This type of preparation requires time and patience\u2014values we recover when autumn arrives.<\/span><\/p>\n<p>&nbsp;<\/p>\n<h3>Recipe: Glazed ribs with honey and mustard<\/h3>\n<h4><strong>Ingredients:<\/strong><\/h4>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 kg <a href=\"https:\/\/ramadersagrupats.com\/en\/producto\/costillas-de-lomo-de-cerdo\/\"><strong>pork ribs<\/strong><\/a><\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">3 tablespoons honey<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 tablespoons Dijon mustard<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 tablespoons soy sauce<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 garlic cloves<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 teaspoon grated ginger<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 tablespoon apple cider vinegar<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 tablespoon sweet paprika<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Olive oil, salt and pepper<\/span><\/li>\n<\/ul>\n<h3><strong>\u00a0Preparation:<\/strong><\/h3>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Clean the ribs, removing any loose bone pieces or cartilage. Pat them dry with kitchen paper.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">In a bowl, mix the honey, Dijon mustard, soy sauce, finely chopped garlic, grated ginger, apple cider vinegar and sweet paprika until you obtain a homogeneous marinade.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Season the ribs with salt and pepper on both sides.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Place the ribs in a large tray and cover them completely with the marinade, massaging well so the flavours penetrate.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cover with cling film and refrigerate for at least 2 hours, ideally overnight.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Preheat the oven to 160\u00b0C.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Place the ribs on an oven tray lined with aluminium foil, reserving the leftover marinade.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cover the ribs with aluminium foil and bake for 1 hour.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Remove the foil and brush with the reserved marinade.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Bake 30 minutes more, brushing every 15 minutes to create the glaze.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Increase the oven to 200\u00b0C for the last 10 minutes to caramelise.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Check tenderness and let rest before cutting.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Serve with the strained and reduced cooking sauce if desired.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<\/ol>\n<\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"Intense flavours and slow cooking to enjoy autumn in Mallorca Autumn is a magical moment in the Mallorcan gastronomic calendar. Autumn rains in which the first forest mushrooms appear, meats call for longer and more comforting cooking, and palates seek more intense and enveloping flavours. That is why seasonal transitions are perfectly reflected in the eating habits of our customers. We observe how demands gradually change: requests for barbecue meats decrease, and those for cuts suitable for stews and braises increase. Bones for broths regain prominence, and stronger spices return to Mallorcan kitchens. Pork ribs are the undisputed stars of this transitional period. Their gelatinous and flavourful meat benefits enormously from slow cooking, developing textures and flavours that are impossible to achieve with faster methods. We select ribs with a good balance of meat and fat, from free-range pigs that have developed firm muscles and infiltrated fat of exceptional quality. The glazing technique, which combines sweet and savoury, is perfect for this time of year. The natural sugars in the honey caramelise during prolonged cooking, creating a shiny and appetising surface that contrasts with the juicy interior of the meat. Mustard adds a touch of acidity that balances the sweetness,...","protected":false},"author":5,"featured_media":57511,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[746,242],"tags":[892,893,803,813,894,863,891],"class_list":["post-57502","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-typical-mallorcan","tag-autumn","tag-honey","tag-local-gastronomy","tag-mallorca-en","tag-mustard","tag-quail","tag-ribs"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Autumn glazed ribs - Ramaders Agrupats<\/title>\n<meta name=\"description\" content=\"Autumn glazed ribs from Ramaders Agrupats, a dish with honey and spices that celebrates Mallorca&#039;s intense flavours and slow cooking season.\" \/>\n<meta name=\"robots\" content=\"index, follow, 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