Slow-Roasted Pork Ribs with Honey-Mustard Glaze

Preheat the oven to 150°C (300°F) and pat dry 400 gr Pork Ribs with paper towels, removing any tough membrane from the bone side.

In a small ramekin, mix together ³/₄ tsp Table salt, ¹/₂ tsp Black Pepper - Powder, 1 tsp Smoked paprika, and 1 tsp Garlic powder.

Rub ³/₄ tbsp Olive oil extra virgin over the ribs, then season thoroughly on both sides with the prepared spice rub.

Place the ribs meat-side up into a deep roasting pan, pour 40 ml Water into the bottom, and cover tightly with aluminium foil.

Roast in the oven at 150°C (300°F) for 2 hours and 45 minutes until the meat is completely tender.

In a small saucepan over low heat, combine 1 tbsp Honey, 3 tsp Dijon Mustard, 10 ml Soy Sauce, and ¹/₂ tbsp Apple Vinegar until smooth, then stir in 1 ³/₄ tsp Butter until fully melted.

Uncover the ribs, brush generously with the warm glaze, increase oven temperature to 210°C (410°F), and bake uncovered for 12 to 15 minutes until caramelized.

Let the ribs rest for 10 minutes, then slice between the bones and serve warm.