Spicy Baby Back Mustard Ribs Recipes

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SPICY HONEY MUSTARD BABY BACK RIBS



Spicy Honey Mustard Baby Back Ribs image

This recipe uses a classic Cantonese dipping sauce as its base. The ribs make a wonderful appetizer or can be served as an entree with french fries and coleslaw.

Provided by GREG IN SAN DIEGO

Categories     Pork

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 8

2 lbs baby back ribs (ask your butcher to saw the ribs in half, lengthwise, for bite size ribs.)
1 cup honey mustard (You can also use Dijon mustard)
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon chili sauce
2 teaspoons ground cumin
2 teaspoons ground cinnamon
4 garlic cloves, minced

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.

Nutrition Facts : Calories 1663.2, Fat 110.2, SaturatedFat 36.4, Cholesterol 381, Sodium 3636.9, Carbohydrate 61.1, Fiber 3.5, Sugar 40.9, Protein 110.5

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.

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

MARVELOUS MUSTARD RIBS



Marvelous Mustard Ribs image

This has been my most favorite rib recipe for the longest time. My DS and DD have always requested this dish when they come home during the summer.(BBQ time!!) I hope you will enjoy this dish. It is from a cook book called "HOT & SPICY" by Better Homes Gardens that I picked up at the store. I have a couple of excellent recipes out of this book. ENJOY!!! Cooking time includes chill time.

Provided by teresas

Categories     Pork

Time 7h20m

Yield 8 serving(s)

Number Of Ingredients 14

1/3 cup sugar
1 teaspoon pepper
2 teaspoons paprika
1 teaspoon curry powder
1/3 teaspoon salt
3 1/2-4 lbs country-style pork ribs
1 cup packed brown sugar
2/3 cup white vinegar or 2/3 cup cider vinegar
1/2 cup onion, chopped
1/3 cup spicy brown mustard
2 garlic cloves, minced
2 tablespoons honey
2 teaspoons liquid smoke
1/3 teaspoon celery seed

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.).

SPICE-RUBBED BABY BACK RIBS WITH CHIPOTLE-BOURBON BARBECUE SAUCE



Spice-Rubbed Baby Back Ribs With Chipotle-Bourbon Barbecue Sauce image

The baby back (sometimes called top loin) is the perfect rib for neophytes. Cut from high on the hog - literally, it abuts the backbone - it's intrinsically tender and generously marbled, which keeps it moist during smoking. Thanks to these attributes, you can cook it at a higher temperature than the low-and-slow heat favored in the American barbecue belt. This shortens the cooking time and lets you cook the ribs on a common charcoal kettle grill. (However, you can certainly smoke these ribs low and slow at 250 degrees, in which case, you'll need 3 1/2 to 4 hours of cooking time - and a smoker.) The higher heat and shorter cooking time produce ribs with a firmer, meatier consistency. Add a chile-stung spice rub and a sweet, spicy chipotle-bourbon barbecue sauce, and you wind up with textbook barbecued ribs with a distinctive sweet, hot, smoky finish.

Provided by Steven Raichlen

Categories     dinner, barbecues, finger foods, meat, main course

Time 2h30m

Yield 2 racks (2 to 4 servings)

Number Of Ingredients 20

2 racks baby back ribs (2 to 2 1/2 pounds each)
2 tablespoons Dijon mustard
1 tablespoon chile powder
1 tablespoon dark brown sugar
2 teaspoons kosher salt
2 teaspoons black pepper
1/4 teaspoon celery seeds
2 large or 4 small hardwood chunks or 3 cups hardwood chips (if using the latter, soak in water to cover for 30 minutes, then drain)
1/2 cup apple cider in a spray bottle (optional)
1 1/4 cups ketchup
1/3 cup Thai sweet chile sauce
1/4 cup bourbon
3 tablespoons dark brown sugar
3 tablespoons molasses
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 to 2 canned chipotle chiles en adobo, minced, plus 1 to 2 teaspoons sauce
1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice
1/2 teaspoon liquid smoke
Sea salt and freshly ground black pepper

Steps:

  • Place the ribs on a rimmed baking sheet. If the concave side of your ribs still has its papery membrane intact, remove it: Pry it up at the end of the bones using the tip of a meat thermometer or butter knife, then pull it off with a paper towel. Lightly brush the ribs on both sides with the mustard.
  • Prepare the rub: In a small bowl, combine the chile powder, brown sugar, salt, pepper and celery seeds. Reserve 1 1/2 teaspoons rub for serving, then sprinkle the remaining rub on the ribs, coating both sides.
  • Set up your charcoal grill for indirect grilling and heat to 300 degrees.
  • Once the grill comes to temperature, add half the wood chunks or chips to the coals. Arrange the ribs meat (rounded) side up on the grate away from the heat, then cover the grill. Grill the ribs over indirect heat for 1 hour.
  • After the ribs have grilled for 1 hour, spray on both sides with apple cider (if using), turning the ribs with tongs. Add the remaining wood chunks or chips to the fire and close the grill again.
  • While the ribs grill, prepare the barbecue sauce: Place all the sauce ingredients, along with 1/4 teaspoon salt and 1/2 teaspoon pepper, in a heavy saucepan and whisk to mix. Bring to a boil over medium-high heat, whisking often. Reduce the heat and gently simmer the sauce, uncovered, until thick and richly flavored, 6 to 8 minutes. Correct the seasoning, adding more salt and pepper to taste; set aside. (Makes about 2 cups.)
  • Continue grilling the ribs over indirect heat, rounded side up, until sizzling, browned, tender, and the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch. This normally takes 2 to 2 1/2 hours in all, but sometimes you'll need a full 3 hours. The last 20 minutes, brush the ribs on both sides with some of the barbecue sauce. When ready, the meat should be tender enough so you can pull the individual ribs apart with your fingers.
  • Brush each rack on both sides with more barbecue sauce. Move each rack directly over the fire and direct grill to sizzle the sauce into the meat, 2 to 4 minutes per side.
  • Transfer the ribs to a platter for serving. Brush once more with barbecue sauce and sprinkle the ribs with the remaining rub. Serve the remaining sauce in a bowl on the side.

SPICY BABY BACK MUSTARD RIBS



SPICY BABY BACK MUSTARD RIBS image

Categories     Pork     Backyard BBQ

Yield 8 servings

Number Of Ingredients 25

Rub:
2 tablespoon dry mustard
3 tablepoons smoked sweet paprika
2 tablespoons aleppo pepper (can increase the smoked paprika and mustard by 1 tablespoon each if you cannot find this spice)
1 tablespoon kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne
1 teaspoon freshly ground black pepper
Mix in a bowl
Mop Sauce:
1 cup bourbon
1/2 cup vegetable oil
1/2 cup djion mustard
1/2 cup yellow mustard
1/2 cup whole grain mustard
1/4 cup brown sugar
1 teaspoon hot sauce
1/2 cup cider vinegar
2 tablespoons yellow mustard seeds or brown mustard seeds
1/2 cup water
4 garlic cloves minced
Mix in a large bowl
2 racks of baby back ribs
4 cups hickory chips soaked for at least and hour

Steps:

  • You first want to pat dry the ribs and then using a papertowel and a sharp knife pull up the connective tissue on the bone side of the ribs. You should be able to pull it off in sheets. If it is left on it will not melt and will be tough. At least an hour before cooking but up to overnight you can put the rub on the ribs. Using a gas grill with a smoker box, place the chips in the box and light it. then turn the opposite side on high for indirect heat cooking. If your grill does not have a smoker box, you can use aluminum foil packets with a few wholes punched in the top. Oil the grill grates and place the ribs away from the direct heat. You want the grill's temp to be between 250 and 300 degrees (F). Place the ribs on the indirect side and mop every 15 to 20 minutes. Each time turning the ribs over. Check the chips and replenish often to ensure the meat is getting smoked. In about 5 - 6 hours you will see the meat shrinking away from the bones. That is when it is done. let it rest for at least 30 minutes before slicing.

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