Finger Lickin' Ribs on Red Oak Grilling Planks

Honey and heat- two things that make almost any recipes better. That’s why I was excited to see both flavors in one jar. Honey Hole of the Blue Ridge  just released their Honey Fuzions in Hot Habanero, Vanilla Bean Vibrance, Crushed Ginger Cascade and Cracked Red Pepper. I used the Cracked Red Pepper Honey Fuzion on Kansas Style Low and Slow Baby Back Ribs and Apple Cole Slaw.

Slaw Ingredients:

¼ cup Apple Cider Vinegar

¾ cup Mayonnaise

¼ cup Red Pepper Honey Fuzion

1 tablespoon Poppy Seeds

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

1 medium green cabbage, cored and shredded

2 carrots, julienne cut

1 bunch of green onions, sliced

½ parsley, minced

3 apples, chopped, skin on.

Slaw Direction:

Combine the cabbage, carrots, scallions, parsley, and apples. Mix all remaining ingredients together and set aside ¼ of the Poppy Seed Honey Fuzion dressing. Mix dressing and veggies together and refrigerate for at least an hour. Top with remaining dressing when serving.

 

Baby Back Rib Ingredients:

2 5x10 Oak Grilling Planks

2 rack of Baby Back Ribs (Pork Loin Ribs)

½ cup Honey Hole of the Blue Ridge Honey Fuzion

Rib Directions: 

First- Soak 2 5x10 Outdoor Gourmet Oak Grilling Planks for an hour or more.

 

Next- Preheat grill to 450° then brush ribs with Habanero Honey Fusion.

 

Then- Sear ribs on both sides for grill marks. Add soaked oak planks to grill and place ribs
atop planks. Keep heat at 450° for 2 more minutes, the turn the heat down to 275°. Plank ribs low and slow at 275° until internal temp is at least 160°. Baste with Honey Fuzion at least a couple more times.

 

 

Finally- Carefully remove from grill and serve with Apple Slaw.  And enjoy!

And then, they were gone.