Ingredients
- 2 lbs pork short ribs
- 1/4 cup Dijon mustard
- 1/2 cup panko breadcrumbs
- 1 tbsp rosemary, finely chopped
- 1 tbsp thyme, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Method: Indirect roasting
- Set the EGG for indirect cooking at 325°F/163°C.
- Rub pork ribs with Dijon mustard.
- Mix panko, rosemary, thyme, salt, and pepper; coat ribs evenly.
- Roast for 2 hours until tender.
- Serve hot.
