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This article originally appeared on The Snakeriverfarms Blog by  Sean Olson on 10/20/2016

The Pork Short Ribs will be the meatiest your ever sink your teeth into. Our friends at Ken Hess BBQ cover them with herbs, spices and a lemon honey drizzle before serving to delighted crowds.

We recommend them for small gatherings and to accompany any big game.


3-4 lbs. Kurobuta Pork Short Ribs
1/2 Cup Dijon Mustard
1/2 Cup Dried Thyme
6 Tbsp Dried Rosemary
2 Tbsp Dried Oregano
2 Tbsp Kosher Salt
1 Tbsp Black Pepper
10 Cloves Garlic
3/4 Cup Honey
Juice of 3 Lemons


In a mortar and pestle, crush garlic with herbs, salt and pepper to form a paste. Rub ribs completely with mustard. Covering all sides will ensure that crust adheres to the meat. Cover meat generously with herb paste, pressing gently into the meat. Place ribs in the refrigerator for 45 minutes before cooking.

In a small bowl, mix honey and lemon juice together.

Set up charcoal grill for indirect grilling and heat to 325 degrees. Place ribs on opposite side of the charcoal to cook. When ribs reach 180 degrees, brush them with honey mixture. Remove ribs when they reach an internal temperature of 195 degrees. Brush once again with honey and lemon. Rest 15 minutes before slicing and serving.

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