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Honey Glazed Pork Rib Roast

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3-4 lbs Bone-in pork rib roast
1/4 cup BeeMaid honey
1/4 cup Red pepper jelly
1/4 cup Dijon mustard
3 cloves Garlic, minced
2 tbsp Olive oil
1 tsp Paprika
1 tsp Dried thyme, oregano and basil
1 large Red onion
3 springs Fresh thyme
1 cup Red wine
1 tbsp Flour


Preheat oven to 400 degrees C
Prepare a roasting pan with 1 tbsp of the olive oil, chop the onion and place on the bottom of the pan with the thyme leaves
Mix honey, jelly, mustard, garlic, and dried ingredients with 1 Tbsp of oil in a jar and shake so it is mixed well.
Pour and rub all over the roast place roast on the bed of onions in the pan rib side down
Salt and pepper the top of the roast with preferably coarse sea salt.
The roast is ready to be roasted, put in the oven for 30 to 40 mins to get a nice dark glaze on top.
turn oven down to 350 and let cook for another 60mins until cooked through, I like my pork a little pink inside.
Remove pork from oven and remove from pan onto a cutting board to let rest, cover.
Meanwhile the pan should have lovely drippings, which will turn into a nice gravy for the roast.
Remove the onions and thyme sprigs and place pan over the stovetop let warm up to a light simmer add 1 cup red wine and boil down until half has evaporated.
In a small bowl add 1 tbsp of flour and cold water and add to gravy, whisk until you get a nice consistency, chop onions and return to pan.
Serve in a gravy bowl with the sliced roast.