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New England Quick Ribs
By Jim Bailey, a.ka. "The Yankee Chef"

I love ribs but I truly hate the waiting time to get pork fork-tender. So what to
do!?! Slice the meat thinner!
It's Just That Simple! (I had to add my logo in here
somewhere). Enjoy the taste of the outdoors without the impatient wait time.
Just make sure you have all your sides done before-hand and fork IN hand.

If you are unable to find the subtly citrus infused orange blossom honey, clover
honey will do just perfectly. The difference? One comes from clover blossoms
and is slightly less sweet than the other, which derives from the blossoms of
orange trees.

2 pounds country-style pork ribs (boneless)
2 cups apple jelly
1/4 cup orange blossom honey
2 tablespoon brown sugar
3 tablespoons apple cider vinegar
2 teaspoons prepared mustard
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1 teaspoon chili powder

Throw the ribs in the freezer for about 30 minutes, or until just partially frozen.
Remove and lay each rib on a cutting surface with the cut-side down. Slice each
rib into thirds. This should give them about a 1/2- to 3/4-inch thickness per
piece of pork. Meanwhile, preheat grill to medium-high heat.

In a bowl, combine all ingredients (minus the ribs) and whisk until well
combined. Lay the ribs on the grate of your grill and cook 1-2 minutes over
indirect heat.

Flip over and continue cooking an additional 1-2 minutes. Start basting with
your New England glaze and continue cooking until meat is done, about another
3-4 minutes per side.

Continue liberally basting on both sides. (NOTE: Never mind what television
chefs tell you about only flipping meat over only once or they will be tough.
This is complete foolishness with meat this thin.)

Remove from grill and enjoy with any remainder glaze drizzled over.

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About the author: Jim Bailey is The Yankee Chef™. Bailey is a third
generation chef, a New England food historian and food columnist. His
new cookbook is called
The Yankee Chef: Feel Good Food for Every
Kitchen. He would love to hear from anyone about their old family
recipes. Email Jim Bailey any questions or comments:
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont