If today I hear about it honey, it's thanks to you dear readers, known or anonymous. Yes, remember, I had asked to support my recipe duck tournedos Rossini honey and thanks to you, I won the first place . Really heartfelt, thank you again!
As if Christmas did not stop yet, I got a few jars of honey Jean-François Crétet , Mr. Cuisimiel . In the package, there is one that immediately attracted me was the smallest of them all. It This is a honey with spices and balsamic. The color is dark enough, containing paprika, cumin, garlic, turmeric, ginger, rosemary, pepper ... A tasty mixture that made me want a barbecued meat. And I chose the ribs or French of the ribs.
If cooking and resting time require patience, preparation really takes a few minutes. And you will only lemon, honey "balsamic and spices" (to be replaced by a mixture of honey, garlic, pepper and balsamic vinegar) and fleshy ribs well.
Regarding the cooking itself, I always add a little water in the drip pan, it prevents the honey from burning and it creates a sauce base for easier watering.
Ribs or pork ribs with honey and spices balsamic
Serves 4 1 kg of pork ribs
the juice of 1 1 / 2 organic lemon zest and
75 g honey "balsamic and spices" Cuisimiel
salt, pepper
Preparation.
In a bowl, combine zest and lemon juice. Add honey and mix well. Brush the ribs on both sides. Add salt and pepper. Cover with plastic and marinate for 4 hours (2 hour minimum). Water regularly so the meat takes the taste of the marinade. Cooking.
Installs through a drip pan and pour the remaining marinade. Pour a little water. Bake in a preheated oven at 180 ° C for 1:15 to 1:30. Baste frequently with the juice that has formed. If all the water had evaporated during the cooking, do not hesitate to add a little juice to reform. 
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