Recipe for: Grilled Ribs in Honey-Rhubarb Glaze with Barley and Spring Salad - photo 1
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Recipe for: Grilled Ribs in Honey-Rhubarb Glaze with Barley and Spring Salad

Pikantne Main Dishes May Day 240 min Medium 7 wyświetleń ~47.49 PLN - (0)
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Description

Juicy pork ribs marinated for a long time and slowly grilled with a glossy honey-rhubarb glaze. The recipe combines Polish grilling tradition with a spring touch of rhubarb, which adds a pleasant acidity to the glaze and balances the sweetness of the honey. This dish is perfect for a May Day grill — serve it with pearl barley and a light salad of young carrots and radishes. Visually: dark, caramelized edges of the ribs, shiny glaze, and a colorful salad alongside create a rustic, appetizing plate.

Ingredients Used

Ingredients (15)

Servings:
4
  • Pork ribs 1200 g
  • Rhubarb 200 g
  • Honey 80 ml
  • Sarepska mustard 8 łyżeczek (~40 g)
  • Rapeseed oil 30 g
  • Garlic 3 ząbki (~15 g)
  • Apple cider vinegar 15 ml
  • Barley groats 300 g
  • Carrot 2.5 szt. (~200 g)
  • Radish 100 g
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • Thyme 15 g
  • ✨ Opcjonalne
  • Dill 1 pęczek (~20 g)
  • Sorrel 30 g
💰 Szacowany koszt dania: ~47.49 PLN (11.87 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade

1

Prepare the rhubarb glaze base: wash the rhubarb, trim the tough ends, and cut the stalks into about 1 cm pieces. In a medium saucepan, combine the chopped rhubarb, honey, and apple cider vinegar. Heat over medium heat for 8–10 minutes, stirring frequently with a wooden spoon, until the rhubarb breaks down and a thick, slightly syrupy sauce forms. If it is too sour, add an additional teaspoon of honey. Remove from heat and let cool to a warm temperature.

Ingredients: Rhubarb, Honey, Apple cider vinegar
Use a saucepan with a diameter of 18–20 cm. Stir every 1–2 minutes to prevent the rhubarb from burning on the bottom. The sauce should be thick but fluid — it will thicken slightly after cooling.
2

Prepare the dry and aromatic part of the marinade: peel and crush the garlic. Tear the thyme leaves from the stems and chop finely (you can leave the stems for roasting). In a small bowl, combine the mustard, rapeseed oil, garlic, chopped thyme, salt, and pepper. Mix vigorously with a fork until you achieve a uniform emulsion.

Ingredients: Sarepska mustard, Rapeseed oil, Garlic, Thyme, Salt, Black pepper
Use a small bowl and a fork or whisk. If you have a mortar, you can crush the garlic with salt in it before adding to the marinade — this will release the aroma.
3

Combine the ingredients: in a large bowl or baking dish, pour in the mustard emulsion, add the cooled rhubarb-honey glaze, and mix thoroughly with a spoon. Taste the sauce — it should be sweet and sour. If it is too sweet, add a bit of lemon juice or 1/2 teaspoon of salt.

Ingredients: Honey, Rhubarb, Sarepska mustard, Rapeseed oil, Salt, Black pepper, Garlic, Thyme, Apple cider vinegar
Use a large bowl (at least 3 liters) to mix the ribs freely. Stir only until the ingredients are combined — there's no need to aerate the sauce.
4

Prepare the ribs: if they are in one large piece, ask to have them cut into portions or at home, cut them with a sharp knife between the bones. Pat the meat dry with a paper towel. Rub the ribs with the prepared marinade — spread it thoroughly over the entire surface and between the bones. Cover with plastic wrap or seal the container and place it in the refrigerator for at least 3 hours, preferably 6–12 hours.

Ingredients: Pork ribs, Honey, Rhubarb, Sarepska mustard, Garlic, Thyme, Salt, Black pepper, Rapeseed oil, Apple cider vinegar
Use disposable gloves or wash your hands thoroughly after rubbing. Rub the meat both on the outside and slightly under the skin (if present). Longer marinating (up to 12 hours) will deepen the flavor.

Preparing the ribs

5

Take the ribs out of the fridge 30 minutes before grilling to reach a temperature close to room temperature (they grill more evenly). Prepare the grill: heat to medium temperature (about 160–180°C on the grill surface). If using charcoal, heat it until it has a thin layer of white ash and place the coals on the sides, leaving a middle zone.

Ingredients: Pork ribs
Use a grill thermometer (if you have one). If you are using a gas grill, set up 2 zones: direct heat and indirect heat. Clean the grill grate with a wire brush before placing the meat.

Grilling

6

Place the ribs on the grill over the indirect heat zone (not directly over the hottest coals). Grill with the lid closed for about 60–75 minutes, turning every 15–20 minutes. During each break, brush the surface with a thin layer of glaze (use a brush) — this will build a shiny, caramelized coating. If the edges start to burn, move the ribs further away from the fire.

Ingredients: Pork ribs, Honey, Rhubarb, Thyme
The best is a lid that closes the grill — it works like an oven. Use a silicone brush and a spatula for flipping. The ribs are ready when the temperature at the bone reaches 85–92°C and the meat easily pulls away from the bone (you can also pierce it with a fork — the meat should be tender).
7

20 minutes before the end of grilling, perform the final glazing: generously brush the ribs with the remaining glaze and briefly increase the temperature to caramelize the glaze (2–4 minutes on each side). Be careful not to burn the glaze — excessive charring will add bitterness.

Ingredients: Honey, Rhubarb, Pork ribs
Caramelizing makes a big impression, but control the heat. If the heat gets too high, move the meat to a cooler area while glazing.

Buckwheat and salad

8

Prepare the pearl barley: rinse the barley in cold water in a sieve. Place the barley in a pot with 600 ml of salted water (1:2 volume). Bring to a boil, reduce the heat, and cook covered for 25–30 minutes, until the grains are soft but firm. After cooking, drain and let it sit covered for 5 minutes, then fluff with a fork.

Ingredients: Barley groats, Salt
Use a pot with a lid (about 2–2.5 l). Check the texture of the barley after 25 minutes; it should be soft in the middle but not overcooked. If the water is absorbed too early, add 2–3 tablespoons of hot water and finish cooking.
9

Prepare a spring salad: wash the carrot and, if it is thicker, peel it thinly. Cut the carrot into thin sticks or grate it on a coarse grater. Wash the radish and cut it into thin slices. Finely chop the dill (if using). In a large bowl, mix the carrot, radish, dill, and optionally finely chopped sorrel. Drizzle with 1 tablespoon of rapeseed oil and 1 tablespoon of apple cider vinegar, add 1/2 teaspoon of salt and a pinch of pepper. Gently mix.

Ingredients: Carrot, Radish, Dill, sorrel, Rapeseed oil, Apple cider vinegar, Salt, Black pepper
Use a large bowl and a chef's knife to chop evenly. The salad should be slightly crunchy — do not add too much fat or salt so as not to overpower the flavor of the ribs.
10

After cooking, mix the hot pearl barley with 1 tablespoon of rapeseed oil, a pinch of salt, and 1 tablespoon of chopped thyme. This will make the barley shiny and aromatic. Cover the barley to keep it warm until serving.

Ingredients: Barley groats, Rapeseed oil, Thyme, Salt
Use a fork to aerate the groats — do not mash them with a spoon. The addition of thyme combines the flavor of the groats with the ribs.

Resting the meat and slicing

11

After removing the ribs from the grill, place them on a cutting board and loosely cover with aluminum foil. Let them rest for 10–15 minutes to allow the juices to redistribute evenly. Then, cut the ribs into portions between the bones, so that each portion has 2–3 bones.

Ingredients: Pork ribs
Use a large cutting board and a sharp knife or kitchen scissors. Do not cut immediately after taking it off the grill — the meat will lose its juices and become dry.

Serving

12

On a warmed plate, place a portion of barley as a base, and next to it, lay a few pieces of ribs. Spread a bit of reserved glaze on the ribs for shine. Next to it, arrange the spring salad. You can add a handful of fresh sorrel on top or sprinkle the dish with finely chopped dill. Serve immediately with refreshing drinks.

Ingredients: Barley groats, Pork ribs, Carrot, Radish, Dill, sorrel, Honey, Rhubarb
Use wide serving plates so that the elements do not touch excessively. Hot ribs taste best right after resting, serve immediately.

Fun Fact

💡

In traditional Polish cuisine, rhubarb mainly appeared in desserts; its use in glazes for meats is a more modern, spring twist, popular at May Day barbecues, where the sweetness of honey meets the acidity of spring stalks.

Best for

Majówka Grill rodzinny Spotkanie na świeżym powietrzu

Tips

🍽️ Serving

Serve the ribs hot, with an extra bowl of glaze for dipping. They pair well with wheat beer or tangy lemonade. You can add diced hard-boiled egg to the salad for heartiness.

🥡 Storage

Store leftovers in the refrigerator for up to 48 hours in an airtight container. Reheat in the oven at 150°C for 10–15 minutes covered, to prevent the meat from drying out; at the end, briefly glaze to restore shine.

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