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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Honey Mustard Baby-Back Ribs Recipe

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This recipe for Honey Mustard Baby-Back Ribs is from The Fenstermaker-King Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup firmly packed brown sugar
3 Tbsp chili powder
3/4 tsp cayenne pepper
Kosher salt
8 lbs baby-back ribs (5 to 6 racks)
3/4 cup Dijon mustard
3/4 cup balsamic vinegar
6 Tbsp honey
Directions:
Directions:
Heat oven to 275ºF. In a small bowl, combine the brown sugar, chili powder, cayenne and 1 tsp salt. Divide the ribs between 2 rimmed baking sheets and rub with the spice mixture. Tightly cover the baking sheets with foil and bake until the meat is tender and easily pulls away from the bone, 2 to 2 1/2 hours.

Meanwhile, in a medium bowl, whisk together the mustard, vinegar and honey. Transfer 1/2 cup mustard mixture to a small bowl and set aside.

Heat grill to medium-high. Grill the ribs, basting with the sauce and turning occasionally, until they begin to char, 5 to 6 minutes. Cut into pieces and serve with reserved sauce.
Personal Notes:
Personal Notes:
Active: 20 minutes. Total: 2 hours 50 minutes. Serves: 12

Cook's Tip: Prepare extra rub and store in an airtight container for up to 3 months. It's great on steak, pork chops, fish and burgers (use about 2 Tbsp per pound of fish or meat).

 

 

 

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