Oven Baked Pork Short Ribs
This recipe for oven baked pork short ribs was created after I brought home some pork short ribs, and didn’t want to BBQ them in a super sweet sugary sauce. There are just enough spices to bring your senses alive, without overpowering them. With just a touch of honey to balance the spice, your guests will think you’ve spent all day in the kitchen when in fact the prep time is only about 10 min.
Just a note* After running dozens of hair mineral tests on clients, and seeing the amount of aluminum, mercury and other metals we are overburdened with, I take a lot of effort to avoid aluminum and other metals as much as possible in my day to day life. This includes not using aluminum foil to cook on top of or in a way that my food will come directly in contact with it, however I will use it occasionally in the oven to cover food that it won’t directly touch.
Though there are many other larger sources of aluminum in our lives, I choose to limit the exposure as much as I reasonably can. Other places aluminum can be commonly found are antiperspirant, iodized table salt, processed cheeses, municipal water supplies. For more information on hair mineral testing click here.
- 2 lbs pork short ribs
- 1 Tbsp ground mustard
- 1 Tbsp ground paprika
- 1 Tbsp garlic powder
- 1 Tbsp chili powder
- 1-2 Tbsp raw honey
Rinse ribs and pat dry with paper towels.
Mix all spices in a small dish to combine.
Place ribs in a large baking dish (11x14), rub with spices on both front and back of ribs.
Drizzle honey over top of ribs. Cover with aluminum foil. (*note, I don't use aluminum foil to cook ON, but placing it over a food in the oven that's not directly touching my food is fine in my opinion).
Bake at 300º F for 1 hour, 45 min, covered.
Remove foil, and bake for 15 more min.
Serve with your choice of veggies. I served mine over oven roasted spaghetti squash, with some sautéed zucchini.