Marvelous Mustard Ribs Food

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.).

MARVELOUS MUSTARD RIBS

Steps:

• 1 In a small mixing bowl combine the granulated sugar, pepper, paprika, curry powder, and salt. Rub over ribs, coating well. Place ribs in a shallow pan. Cover and refrigerate for 2 to 6 hours. 2 In a covered grill arrange medium coals around a drip pan. 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. 3 Meanwhile, for sauce, in a medium saucepan combine the brown sugar, vinegar, onion, mustard, garlic, honey, liquid smoke, and celery seed. Bring to boiling; reduce heat. Cook sauce, uncovered, for 25 to 30 minutes or until slightly thickened, stirring occasionally. 4 Brush sauce over ribs occasionally during the last 10 to 15 minutes of grilling. Heat any remaining sauce until bubbly and pass with ribs.

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.

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!