Mustard Glazed Spareribs Recipes

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.

SPARERIBS WITH MUSTARD SAUCE

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).

MUSTARD GLAZED BEEF SHORT RIBS

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

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

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.

PORK RIBS WITH APPLE-MUSTARD GLAZE

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.

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!

CRISPY HAM RIBS WITH SORGHUM MUSTARD GLAZE

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.

MAPLE GLAZED RIBS

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.

HONEY MUSTARD SPARE RIBS

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.