Ramp Ribs
Elevate your barbecue game with these irresistible Ramp Ribs, a mouthwatering union of tender pork and the bold, garlicky allure of fresh ramps. Perfectly slow-cooked to fall-off-the-bone perfection, these ribs are infused with a vibrant ramp marinade featuring honey, smoky paprika, and a tangy kick of apple cider vinegar. The final touch—a caramelized, sticky glaze achieved under high heat—guarantees a flavor-packed bite with a sublime balance of sweetness and spice. Ideal for weekend feasts, these gourmet ribs pair beautifully with roasted vegetables or a crisp salad. Whether you're a seasoned pitmaster or a casual cook, Ramp Ribs are a deliciously unique way to showcase spring's bounty!
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Recipe Information
Ingredients
- 2 racks pork ribs
- 2 cups fresh ramps (bulbs and leaves)
- 2 tablespoons olive oil
- 3 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1.5 teaspoons kosher salt
- 4 cloves garlic cloves, minced
- 2 tablespoons yellow mustard
- 2 tablespoons brown sugar
- 1 cup chicken broth
Instructions
Preheat your oven to 300°F (150°C).
Rinse and pat dry the pork ribs. Remove the silver skin on the back of the ribs for better flavor and texture.
In a blender or food processor, combine ramps (both bulbs and leaves), olive oil, honey, apple cider vinegar, smoked paprika, ground black pepper, kosher salt, minced garlic, yellow mustard, and brown sugar. Blend until smooth to create a ramp marinade.
Reserve 1/4 cup of the ramp marinade for later use. Brush the remaining marinade liberally over both sides of the ribs.
Place the ribs meat-side up on a large piece of aluminum foil. Pour chicken broth over the ribs to keep them moist during cooking. Wrap the foil tightly around the ribs to seal in the juices.
Place the foil-wrapped ribs on a baking sheet and bake in the preheated oven for 2.5 hours, or until the ribs are tender and nearly fall off the bone.
Carefully unwrap the foil and brush the reserved ramp marinade over the ribs.
Increase the oven temperature to 425°F (220°C) or switch to the broiler setting. Return the ribs to the oven and cook uncovered for an additional 15-20 minutes, or until the marinade caramelizes and forms a sticky glaze.
Remove the ribs from the oven and let rest for 10 minutes before slicing into individual ribs.
Serve warm with your favorite side dishes and enjoy!
Nutrition Facts
Calories |
6559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 498.0 g | 638% | |
| Saturated Fat | 178.5 g | 893% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1680 mg | 560% | |
| Sodium | 3452 mg | 150% | |
| Total Carbohydrate | 97.5 g | 35% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 72.9 g | ||
| Protein | 421.2 g | 842% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 675 mg | 52% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 6168 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
