Pork baby back ribs, prepped by your butcher, trimmed of excessive fat.
Eli’s Honey Rib Sauce
Ginger, peeled and cut into chunks
1/2 yellow onion, peeled
Roasted Garlic and Chive Mashed Potato
1 head of garlic, roasted
3 large Idaho potatoes
salt and pepper to taste
If rib cut is too long, cut into 2 sections with approximately 5 ribs on each. Place ribs, ginger and onion in a large pot. Pour in enough water to cover ribs and boil for about 1-1.5 hours. You want the meat to be ridiculously tender.
When ribs have boiled through, place on a baking sheet (meaty side up) and baste with sauce. Place in a 350 degree F oven for 15 minutes. Flip to bone-side and baste. Bake for another 15 minutes. Flip again and baste with remaining sauce. Bake for 5 minutes.
Rest for 2 minutes, cut and serve with mashed potatoes and a side of greens.
Take a head of garlic and cut across the top (about 1/4 of the way down from the top). Salt the exposed garlic cloves (I prefer sea salt) and drizzle generously with olive oil. Wrap it in aluminum foil and bake for about 20 minutes in a 350 degree F oven. Garlic is roasted when texture is tender to mushy. To remove garlic from the skin, simply squeeze. Use a paper towel to hold the garlic head, as it may be quite hot.
Wash and peel potatoes. Boil until soft (approximately 25 minutes).
Heat 1/3 cup milk. Add to potatoes with butter, salt and pepper to taste. Drop in all of the roasted garlic. Mash. Before serving, stir in chives.