Spicy Honey Mustard Baby Back Ribs Recipes

SPICY HONEY MUSTARD BABY BACK RIBS

Steps:

• Remove the membrane from the underside of the ribs: Dislodge a bit of the membrane, grip it with a paper towel and pull membrane away.
• Place ribs in a baking dish.
• Combine all remaining ingredients and stir well.
• Coat the ribs evenly on both sides with the rub.
• Marinate the ribs, refrigerated for at least an hour and up to 8 hours for extra flavor.
• Preheat oven to 350°F.
• Place marinated ribs on a wire rack, meaty side up.
• Place rack on a foil-lined baking dish on the middle oven rack.
• Place a small pan of hot water in the bottom of the oven and roast the ribs until the meat begins to shrink from the ends of the bone, about 75 minutes.
• Brush the meaty side of ribs with reserved marinade once or twice during roasting.
• Do not turn the ribs over while roasting.
• These ribs can also be cooked on the outdoor grill or smoked per your smoker directions.

HONEY MUSTARD RIBS RECIPE BY TASTY

Steps:

• Preheat grill for medium-low heat. The thermometer should reach about 300ºF (150°C)
• Place ribs on a foil-covered sheet tray. Rub both sides of the ribs with olive oil and salt.
• Brush French's Honey Mustard on both sides, covering all areas. Fold foil over ribs to form an enclosed packet. Use a knife to poke a few venting slits in each foil pack.
• Place foil-wrapped rack on grill, close lid, and cook for 1-2 hours, until ribs are tender but not falling apart.
• Glaze: Melt butter in a small saucepan over low heat. Add in the rest of the ingredients and whisk well. Let glaze simmer for 2-3 minutes. Remove from heat.
• Unwrap the foil and spread the glaze all over the ribs.
• Oil the grill and turn the heat up to high. Grill ribs on both sides until ribs become caramelized, 10-15 minutes.
• Remove from grill, then let cool for 10 minutes before slicing and serving.
• Enjoy!

SPICED HONEY-GLAZED RIBS

Steps:

• Preheat the oven to 325˚ and set a wire rack on a rimmed baking sheet.
• Put the cumin and coriander seeds in a resealable plastic bag and crush with a heavy skillet. Transfer to a bowl and add the brown sugar, paprika and red pepper flakes. Season the ribs generously with salt and pepper, rub all over with the vegetable oil, then rub all over with the spice mixture, pressing to adhere. Transfer the ribs meat-side up to the rack.
• Stir together the honey and vinegar in a small bowl. Bake the ribs, rotating the baking sheet after 45 minutes, until well browned, 1 hour 30 minutes to 1 hour 45 minutes. Brush half of the honey mixture on both sides of the ribs and bake 15 more minutes, then brush with the remaining honey mixture and continue baking until the ribs are deeply browned and tender, about 15 more minutes. Transfer the ribs to a cutting board and let cool slightly before carving.

HONEY-MUSTARD GLAZED RIBS IN OVEN AND BROILER

Steps:

• Combine the vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature.
• Preheat the oven to 500 degrees F.
• Brush the pork racks on both sides with canola oil and season with salt and pepper, to taste.
• In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours.
• Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve.

SPICY HONEY-GLAZED BABY PORK RIBS

Steps:

• In a bowl, mix together all of the ingredients for the marinade. Place the ribs in a container just large enough to hold them 1 side on top of the other. Pour the marinade over the ribs, cover with plastic wrap or aluminum foil and let marinate in the refrigerator overnight.
• Preheat the oven to 300 degrees F.
• Place half of the marinade in a baking pan with the ribs and bake, turning the ribs frequently, for 2 hours, or until the meat is tender. Reserve the remaining marinade.
• Under a preheated broiler or on a wood-fired grill, glaze the ribs for 3 to 4 minutes on each side. Watch carefully so they don't burn. Remove the ribs and cut each side into individual pieces. Bring the reserved marinade to a boil.
• Arrange the ribs in an overlapping fashion on each plate or on a large serving platter. Spoon the warm marinade over them.

MARVELOUS MUSTARD RIBS

Steps:

• Combine: sugar, pepper, paprika, curry powder, and salt in a bowl.
• Rub spice mixture over ribs, coating well.
• Place ribs in shallow pan.
• Cover and chill for 2 to 6 hours.
• Arrange medium coals around a drip pan in a covered grill.
• Test for medium-low heat above pan.
• Place ribs, fat side up, on grill rack over drip pan but not over coals.
• Lower grill hood.
• Grill about 1-1/4 hours or until tender, turning once, and adding more coals as needed.
• Meanwhile, for the sauce, combine brown sugar, vinegar, onion, mustard, garlic, honey, liquid smoke, and celery seed in a medium saucepan.
• Bring to a boil.
• Reduce heat and cook, uncovered, for 40 to 60 minutes or until slightly thickened, stirring occasionally.
• Brush sauce over ribs occasionally during last 10 to 15 minutes of grilling.
• Heat any remaining sauce until bubbly and pass around with ribs.
• (I cook these ribs on my propane gas grill and they come out just fine.).