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
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
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
HONEY BARBECUED RIBS
"My family celebrates four birthdays in July, and these tender ribs are a must at our joint get-together," writes Joyce Duff of Mansfield, Ohio. Honey adds wonderful flavor to the homemade sauce.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place ribs in a large kettle or Dutch oven; sprinkle with garlic salt and pepper. Add enough water to cover; bring to a boil. Reduce heat; cover and simmer for 1 hour or until juices run clear and ribs are tender; drain. , Meanwhile, combine the remaining ingredients. Grill ribs, uncovered, over medium heat for 10-12 minutes, basting with sauce and turning occasionally.
Nutrition Facts : Calories 666 calories, Fat 21g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 1324mg sodium, Carbohydrate 80g carbohydrate (67g sugars, Fiber 1g fiber), Protein 40g protein.
SWEET AND STICKY BBQ BEEF RIBS
Steps:
- Preheat the oven to 450 degrees F.
- Season the beef ribs with salt and pepper and place on a large baking sheet. Roast until the ribs start to brown, about 30 minutes.
- Meanwhile, mix together Nancy's Quick Fix BBQ Sauce, the broth, garlic, onions and beer in a large Dutch oven and bring to a boil. Lower the heat and simmer for about 30 minutes.
- Transfer the browned ribs to the Dutch oven meat-side down. Lower the oven temperature to 325 degrees F, cover the pot and transfer it to the oven. Braise the ribs until tender and cooked through, 2 to 2 1/2 hours.
- Prepare a grill for medium heat.
- Put the ribs on the grill (reserve the sauce in the pot) and grill, turning occasionally, until caramelized, 8 to 10 minutes. Top with the reserved sauce and serve.
- Put the salsa, sugar, cumin and paprika in a medium saucepan over medium heat and bring to a simmer. Cook until the sugar is dissolved, 8 to 10 minutes.
SLOW-COOKER HONEY MUSTARD BBQ SHORT RIBS RECIPE
Explore our slow-cooker Honey Mustard BBQ Short Ribs Recipe. Simmer ribs in a sauce made of mustard, honey and BBQ sauce for fall-off-the-bone-tender ribs.
Provided by My Food and Family
Categories Home
Time 8h10m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Place ribs in slow cooker; top with onions. Mix remaining ingredients; pour over ingredients in slow cooker. Cover with lid.
- Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours). Remove ribs from slow cooker; cover to keep warm.
- Skim excess fat from sauce; return ribs to sauce. Stir gently until evenly coated.
Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 500 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 23 g, Protein 28 g
CROCK POT HONEY-MUSTARD BBQ SHORT RIBS OR POT ROAST
This is so easy to put together, and great served with cooked noodles. I have many crock pot recipes that I have collected over the years, and this is one of them, hope you enjoy! Please adjust amounts to taste. Double the sauce amount if using more than 3 pounds of beef. Add in a sliced onion also if desired. This will also work well with a small beef blade roast, you might want to brown the roast firstly before adding to the crock pot and double the sauce amount, cook until the roast is fork-tender.
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season ribs with salt and pepper, if desired.
- Place in slow cooker.
- In a bowl, combine mustard, minced garlic, honey, BBQ sauce, and more salt and pepper to taste.
- At this point, you may add the water with the cornstarch in with the sauce, or add it the last 30 minutes of cooking; just mix the 2 tbsp cornstarch in 2 tbsp water; add to sauce, stir.
- (Remember to double the water and cornstarch if you have doubled the sauce recipe).
- Pour the sauce over ribs.
- Cover and cook on LOW, for 6-7 hours, or until tender.
- The last 30 minutes of cooking, mix the cornstarch with the water; add to the sauce in the crock pot, stir and cook until thickened.
- Note: the sauce recipe may be doubled if desired, for more sauce.
Nutrition Facts : Calories 1452.7, Fat 124.4, SaturatedFat 53.8, Cholesterol 258.6, Sodium 678.1, Carbohydrate 30.5, Fiber 0.9, Sugar 19.9, Protein 50.5
STICKY HONEY BARBECUED RIBS
Make and share this Sticky Honey Barbecued Ribs recipe from Food.com.
Provided by Dolphin
Categories Pork
Time P1DT1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut pork into 2-rib portions.
- Place the ribs in a large saucepan, cover with cold water; bring to the boil, simmer, uncovered for 10 minutes.
- Drain well.
- Combine the sauce, kecap manis, garlic, ginger and honey in a large dish.
- Add the ribs to the marinade, cover and refrigerate for several hours or overnight, turning occasionally.
- Meanwhile, peel the husks back from the corn, leaving them attached at the base; remove the silk, fold husks back over the corn.
- Place the corn in a large bowl, add the milk and enough cold water to cover; refrigerate for several hours or overnight.
- Drain the ribs from the marinade, reserve marinade.
- Drain the corn.
- Brush the kumara slices with the oil and barbecue the kumara and corn until tender.
- Barbecue the ribs until browned on both sides and cooked through.
- Transfer the marinade to a small saucepan, bring to the boil and boil, stirring occasionally, for about 5 minutes or until thickened.
- Serve the ribs and sauce with the corn and kumara.
- Marinated pork ribs suitable to freeze.
- Not suitable to microwave.
- COOK'S NOTE: Kecap manis is a thick sweet Indonesian soy sauce.
Nutrition Facts : Calories 1349.1, Fat 93.3, SaturatedFat 34.4, Cholesterol 294, Sodium 317.6, Carbohydrate 60.5, Fiber 4.6, Sugar 29.3, Protein 69.3
HONEY BBQ RIBS
The winter season is perfect for BBQ flavours - even cooked indoors. Ribs are a cheap and simple to cook cut of meat that the whole family will enjoy tucking into, particularly in chilly weather.
Provided by matrecipes
Time 3h45m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Ribs
- Steam the ribs in an oven tray covered in cling film for 2-3 hrs on about 140C.
- Then remove the cling film and pour over the sauce and bake in a moderate oven for 20-30 minutes.
- Sauce
- Bake the tomatoes in a hot oven (220C) for 10-15 minutes, untill they start to brown.
- Add all ingredients to a sauce pan and simmer for 5 minutes, then place into a blender and blend on high before straining through a sieve. Add water to make a thick sauce.
- Season to taste with salt pepper and more English mustard as required.
FALL-OFF-THE-BONE STICKY BARBECUE RIBS
Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 12
Steps:
- If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
- Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
- Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.
Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium
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