Roast Pork Ribs with Vegetables
A British roast usually leans on potatoes, but here their place goes to young leeks and small shallots, which makes the whole tray lighter and sweeter. The honey mustard is more than a marinade: the sugar in the honey caramelizes in the heat, while the mustard’s acid and proteins help the glaze grip the meat instead of sliding off onto the pan. That is also why the ribs sit out for an hour to ninety minutes at room temperature — cold fat takes up neither spice nor glaze.
The two-stage heat matters. Fifteen minutes at 220°C (425°F) builds a crust and starts the caramelization; dropping to 170°C (340°F) then lets 1.5 kg of ribs (about 3⅓ lb) cook through to the bone without drying out the vegetables underneath. Cumin steadies the sharpness of the shallots, anise picks up the sweetness of carrot and leek, and rosemary ties the two together — if aniseed isn’t your thing, use fennel seed or simply add more rosemary. Young leeks are used whole, like fat scallions; with mature supermarket leeks you mostly want the white part. Either way, split them lengthwise and rinse under running water, because grit hides between the layers. Pour the juices pooled on the parchment back over the vegetables: that is the sauce, and it needs nothing else.
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Ingredients
Instructions
Mix the mustard with the honey. Sprinkle the pork ribs with the cumin, anise seeds, rosemary leaves, salt, and pepper, coat them with the honey mustard, and leave for 1 to 1.5 hours at room temperature.
Peel the shallots and carrots, halving the larger onions or cutting them into 2 to 3 pieces. Slit the leeks lengthwise not quite all the way through and rinse them well of grit under cold running water. Cut regular leeks into several pieces.
Spread all the vegetables on a parchment-lined baking sheet. Season with salt and pepper, drizzle the ribs with vegetable oil, toss, and lay them on top.
Place in an oven preheated to 220 degrees C for 15 minutes, then lower the temperature to 170 degrees C and leave for another 25 to 50 minutes. Serve.
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