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Herb-Crusted Pork Short Ribs

  • 2 Hours
  • 3-4 Servings
  • charcoal
  • beginner
Ribs

The Pork Short Ribs is arguably the meatiest cut you’ll sink your teeth into. This Herb-Crusted Pork Short Ribs recipe from our friends at Ken Hess BBQ is bursting with flavor and will have you sighing with happiness after each monstrous bite.

Ingredients

  • Herb-Crusted Pork Short Ribs

    • 3-4 lbs. Kurobuta Pork Short Ribs Buy Now +
    • 1/2 Cup Dijon Mustard
    • 1/2 Cup Dried Thyme
    • 6 Tbsp Dried Rosemary
    • 2 Tbsp Dried Oregano
    • 2 Tbsp Kosher Salt
    • 1 Tbsp Black Pepper
    • 10 Cloves Garlic
    • 3/4 Cup Honey
    • Juice of 3 Lemons

Directions

Herb-Crusted Pork Short Ribs

  • In a mortar and pestle, crush garlic with herbs, salt and pepper to form a paste.

    1
    Done
    2 minutes
  • Rub ribs completely with mustard. Covering all sides will ensure that crust adheres to the meat.

    2
    Done
    2 minutes
  • Cover meat generously with herb paste, pressing gently into the meat.

    3
    Done
    2 minutes
  • Place ribs in the refrigerator for 45 minutes before cooking.

    4
    Done
    45 minutes
  • In a small bowl, mix honey and lemon juice together.

    5
    Done
    2 minutes
  • Set up charcoal grill for indirect grilling and heat to 325 degrees. Place ribs on opposite side of the charcoal to cook.

    6
    Done
    10 minutes
  • When ribs reach 180 degrees, brush them with honey mixture.

    7
    Done
    15 minutes
  • Remove ribs when they reach an internal temperature of 195 degrees. Brush once again with honey and lemon.

     

    8
    Done
    7 minutes
  • Rest 15 minutes before slicing and serving.

    9
    Done
    15 minutes