Mustard Glazed Spareribs Recipes

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HONEY-MUSTARD GLAZED RIBS IN OVEN AND BROILER



Honey-Mustard Glazed Ribs in Oven and Broiler image

Provided by Bobby Flay

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

1/2 cup apple cider vinegar
2 tablespoons light brown sugar
1/3 cup clover honey
3 heaping tablespoons Dijon mustard
Salt and freshly ground black pepper
2 racks St. Louis Style/Country Style pork ribs (12 ribs each)
4 tablespoons canola oil
Salt and freshly ground black pepper
1 cup soy sauce
4 cups water
2 to 3-inch piece ginger, skin on and sliced

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.

SPARERIBS WITH MUSTARD SAUCE



Spareribs With Mustard Sauce image

Make and share this Spareribs With Mustard Sauce recipe from Food.com.

Provided by Dine Dish

Categories     Very Low Carbs

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

10 lbs spareribs
1 cup brown sugar
1 cup salt
1/3 cup horseradish, Ground
1 cup cumin
1/3 cup yellow mustard
1 cup black pepper
1/4 cup white wine
1/3 cup cayenne pepper
1 cup honey
1/3 cup garlic, Minced

Steps:

  • Dry Rub Seasonings:.
  • Combine salt, cumin, black pepper and cayenne pepper and mix well.
  • Rub over entire surface of the spareribs.
  • Creole Mustard:.
  • Combine horseradish, yellow mustard and white wine.
  • This will keep refrigerated for several months.
  • Mustard Sauce:.
  • Combine minced garlic, brown sugar, and Creole Mustard in a bowl and mix well.
  • Grill ribs bone side down, glazing with mustard sauce as it cooks.
  • Turn several times to avoid burning, adding sauce to the upper side.
  • Glaze ribs with the honey near the end of the cooking time (approx 15 min).

Nutrition Facts : Calories 2592.1, Fat 175.6, SaturatedFat 63.5, Cholesterol 685.7, Sodium 14783.4, Carbohydrate 80.6, Fiber 6.2, Sugar 63, Protein 169.4

MUSTARD GLAZED BEEF SHORT RIBS



Mustard Glazed Beef Short Ribs image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 16

4 pounds beef short ribs
Salt and pepper
1 tablespoon olive oil
1 tablespoon whole butter
1 large onion, chopped
2 carrots, chopped
1 celery stalk, chopped
2 jalapeno peppers, seeded and chopped
2 cloves garlic, crushed
2 tablespoons tomato paste
1 tablespoon ground cumin
12 ounces dark beer
3 cups beef stock
2 tablespoons each of rosemary, thyme and oregano tied in a bouquet garni of cheese cloth
1/2 cup pommery mustard
2 tablespoons honey

Steps:

  • Preheat oven to 350 degrees.
  • Season the short ribs with salt and pepper and brown well in the oil and butter combined in a large saute pan. Remove the ribs and place into a casserole or roasting pan.
  • Add the onion, carrot and celery to the saute pan and begin to caramelize the vegetables.
  • Continue to cook the vegetable mixture before adding the jalapeno, garlic, tomato, cumin, beer and stock in quick succession. Bring this mixture to a rapid boil before pouring over the ribs in the casserole. The liquid should not rise more than 2/3 up the side of the ribs and the ribs should not be entirely submerged.
  • Place the casserole into the oven, add the bouquet and braise the ribs until fork tender, about 1 1/2 hours.
  • Remove the casserole from the oven, allow to rest for several minutes before placing the ribs on a sheet pan. Degrease the braising liquid, strain the vegetables out and discard and reserve the remaining juices for serving.
  • Combine the mustard and honey in a bowl and liberally brush over the ribs. Place the ribs back into the oven and roast another 10 minutes until the glaze is caramelized dark and delicious.
  • Serve with the cooking/braising liquid in a sauce boat.

MUSTARD GLAZED SPARERIBS



MUSTARD GLAZED SPARERIBS image

Categories     Pork

Yield 2 servings

Number Of Ingredients 9

2 t minced fresh rosemary
2 medium garlic cloves, minced
1 rack (@ 3#) Pork spareribs
salt & freshly ground pepper
Mustard Glaze
1/3 c firmly packed dark brown sugar
14 c coarse-grained dijon mustard
2 T plus 1 1/2 t cider vinegar
1 1/2 t dry mustard

Steps:

  • Preheat oven to 350. Rub rosemary and garlic into both sides of ribs. Sprinkle with salt and pepper. Arrange meaty side down on baking sheet. Bake @ 1 hour, turning once. (Can be prepared 1 day ahead. Cool completely, cover with plastic and refrigerate) Meanwhile, prepare glaze: Combine all ingredients in heavy small saucepan. Bring to simmer, stirring. Cool. Prepare barbecue grill (medium heat). Place ribs on grill rack, meaty side up. Spread top with 1/3 of glaze. Cook until bottom side is crisp, about 5 minutes. Turn, spread second side with glaze and cook until bottom side is crisp, about 5 minutes. Turn, spread top with glaze and cook until glazed. Transfer to platter and cut into individual ribs.

MUSTARD GLAZED RIBS



Mustard Glazed Ribs image

Mustard Glazed Ribs are fall of the bone tender and so flavorful with a quick mustard glaze.

Categories     Ribs

Time 2h20m3S

Number Of Ingredients 11

1/2 cup brown sugar
2 tablespoons green chile powder (or red)
2 tablespoons granulated garlic
2 tablespoons onion flakes
2 tablespoons fresh rosemary ( or 1 tablespoon dried)
1 tablespoon smoked paprika
1 tablespoon kosher salt
20 ounces prepared yellow mustard
2 racks baby back ribs
1 teaspoon kosher salt
1 teaspoon black pepper

Steps:

  • Set ribs out to come to room temperature.
  • In a bowl combine, brown sugar with chile powder, garlic, onion flakes, rosemary, smoked paprika and salt.
  • Add sugar and spices to a saucepan with mustard and mix well.
  • Cook over medium heat, stirring constantly just until sugar is melted, about 8 minutes.
  • Remove from heat and set aside.
  • Pat dry with paper towels and season ribs with kosher salt and black pepper.
  • Prepare a grill fire to about 400° using hickory or pecan makes for great smoke flavor.
  • Place ribs, meaty side up over indirect heat. Lower grill to 325°.
  • Cook with the grill closed for about 1 1/2 to 2 hours until internal temperature reaches 195° to 200° using a digital meat thermometer.
  • Remove ribs to a large sheet pan.
  • Brush with mustard glaze.
  • Return to the grill and continue to cook another 20 -3o minutes keeping the grill between 300° to 325°.
  • Remove from grill and rest about 10 to 15 minutes before slicing.
  • Serve with additional mustard sauce if desired.

Nutrition Facts : Calories 280 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 16 grams fat, Fiber 3 grams fiber, Protein 17 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1293 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

PORK RIBS WITH APPLE-MUSTARD GLAZE



Pork Ribs with Apple-Mustard Glaze image

Broiling the baby back ribs first gives them some color before they are slow-cooked (don't worry, broiling them is easy to do). The flavor is wonderful and the ribs are so tender, the meat falls off the bone.-Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 5 servings.

Number Of Ingredients 11

2 racks pork baby back ribs (about 4-1/2 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1 large onion, chopped
1 cup picante sauce
3/4 cup thawed apple juice concentrate
1/2 cup ketchup
1/3 cup packed brown sugar
2 tablespoons Dijon mustard
1 tablespoon soy sauce
2 teaspoons hot pepper sauce

Steps:

  • Cut ribs into serving-size pieces; sprinkle with salt and pepper. Place ribs, meat side up, on a broiler pan. Broil 4-in. from the heat for 5-7 minutes or until browned., Place onion in a 5- or 6-qt. slow cooker; top with ribs. In a small bowl, combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Serve with ribs.

Nutrition Facts :

HONEY MUSTARD RIBS RECIPE BY TASTY



Honey Mustard Ribs Recipe by Tasty image

Here's what you need: baby back ribs, French's honey mustard, butter, honey, French's honey mustard, cayenne, McCormick ® Paprika, garlic powder, salt

Provided by Griffin Bohen-Meissner

Categories     Dinner

Yield 4 servings

Number Of Ingredients 9

1 rack baby back ribs, membrane removed
⅓ cup French's honey mustard
2 tablespoons butter
¼ cup honey
1 tablespoon French's honey mustard
½ tablespoon cayenne
½ tablespoon McCormick ® Paprika
1 teaspoon garlic powder
1 teaspoon salt

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!

Nutrition Facts : Calories 586 calories, Carbohydrate 28 grams, Fat 43 grams, Fiber 0 grams, Protein 19 grams, Sugar 25 grams

CRISPY HAM RIBS WITH SORGHUM MUSTARD GLAZE



Crispy Ham Ribs With Sorghum Mustard Glaze image

Make and share this Crispy Ham Ribs With Sorghum Mustard Glaze recipe from Food.com.

Provided by Chuck Hughes

Categories     Pork

Time P4DT6h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 gallon water, warmed
2 cups brown sugar
1 1/2 cups kosher salt
1 1/2 ounces pink salt
2 slabs pork spareribs (about 6 pounds total)
3/4 cup sorghum
1/2 cup Dijon mustard
1 tablespoon yellow mustard seeds
1 1/2 teaspoons fish sauce
1/2 teaspoon ground black pepper
3 cups canola oil
2 teaspoons green onions, chopped

Steps:

  • For the ribs:.
  • Combine the water, brown sugar, kosher salt and pink salt in a large container. Stir until the sugar and salts are dissolved; let the mixture cool. Place the ribs in the brine and place a weight like a plate on top of the ribs to keep them submerged in the brine. Cover and refrigerate 4 to 5 days.
  • Remove the ribs from the brine and place in a smoker at 225 degrees F until almost tender, 5 to 6 hours. Refrigerate the ribs until cooled. Once cooled, cut between the bones to make single ribs.
  • For the sorghum mustard glaze:.
  • Combine the sorghum, Dijon, mustard seeds, fish sauce and pepper in a saucepan and simmer, uncovered, for 20 minutes.
  • To serve:.
  • Heat the oil to 350 degrees F in a deep fryer. Submerge the ribs in the oil and let them fry until crispy and hot, 4 to 5 minutes. In a large bowl, toss the ribs with the sorghum mustard glaze and transfer them to a platter. Garnish with green onions.

Nutrition Facts : Calories 3812.4, Fat 318.3, SaturatedFat 61.1, Cholesterol 518.8, Sodium 47709.5, Carbohydrate 137.2, Fiber 3.6, Sugar 107.2, Protein 106.5

MAPLE GLAZED RIBS



Maple Glazed Ribs image

Basted with a savory sweet sauce, these ribs are definitely finger-licking good!

Provided by Karen Toellner

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 3h40m

Yield 6

Number Of Ingredients 8

3 pounds baby back pork ribs
¾ cup maple syrup
2 tablespoons packed brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
½ teaspoon salt
½ teaspoon mustard powder

Steps:

  • Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
  • In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
  • Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
  • Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.

Nutrition Facts : Calories 485.2 calories, Carbohydrate 30.5 g, Cholesterol 117.1 mg, Fat 29.5 g, Fiber 0.1 g, Protein 24.2 g, SaturatedFat 10.9 g, Sodium 411.1 mg, Sugar 14.3 g

HONEY MUSTARD SPARE RIBS



Honey Mustard Spare Ribs image

Make an out-of-this-world glaze for these easy pork spare ribs. These Honey Mustard Spare Ribs use dijon mustard, honey, brown sugar and soy sauce.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 24 servings

Number Of Ingredients 7

1/2 cup GREY POUPON Dijon Mustard
1/3 cup honey
1/4 cup white wine vinegar
1/4 cup packed light brown sugar
1 Tbsp. oil
1 Tbsp. soy sauce
2 lb. pork baby back ribs, halved lengthwise, cut into individual ribs (see Tip)

Steps:

  • Heat oven to 400°F.
  • Combine all ingredients except ribs in small saucepan. Bring to boil on medium heat, stirring occasionally. Simmer on low heat 3 min.
  • Arrange ribs on rack in roasting pan. Bake 40 min., turning after 20 min. Brush with mustard mixture; bake 20 min., turning and brushing with glaze every 10 min.

Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 6 g, Protein 5 g

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From kitcheninfinity.com


HONEY-MUSTARD GLAZE FOR RIBS - CARNALDISH
2020-09-18 Instructions. Whisk all ingredients together in a bowl. Taste and adjust as needed. The mixture should be syrupy and glazey. Feel free to add more or less honey, mustard, or mayo to adjust consistency. Slather on your hot meat or vegetables and serve. folder. folder icon. Category: Glazes, Sauces.
From carnaldish.com


LOUISIANA BRIDE: MUSTARD-GLAZED RIBS & POTATO SALAD
2014-05-15 Reduce heat to low and add mustard, honey, vinegar, and lemon. Simmer for a few minutes to thicken. Stir in thyme. Preheat grill to high, reducing to medium/low before placing ribs on the grill. This will give them nice grill marks and a bit of char. Cook ribs on a medium/low heat basting with mustard-glaze until they have completed cooking.
From louisianabrideblog.com


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Top Asked Questions

How to cook ribs on the grill with honey mustard?
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.
How to cook ribs on the grill with glaze?
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.
How to cook ribs in a pan with foil?
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.
How to cook beef ribs in the oven with ribs?
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.

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