Honey-Mustard Ribs

I love flavourful, juicy, fall off the bone ribs.  BBQ ribs are good, but there is an art to getting it right and I find that there are so many variables to having them come out the same way each time.

My ribs are not done on the BBQ, but I promise that you will not care.  They are so delicious, it’s unlikely that you will have leftovers.  These ribs are slow cooked in the oven and then finished off under the broiler.  You don’t have to babysit them all day either, in fact, once they go in the oven you should not lift the tinfoil until it’s time to stick them under the broiler.

I hope you enjoy them as much as we do!

Honey-Mustard Ribs

2 racks of Pork Back Ribs

1/4 cup All-Purpose Meat Rub

3/4 Cup Yellow Mustard

1/2 Cup Ketchup

1/2 Cup Honey

1/2 Cup Apple Cider Vinegar

2 TBSP Worchestersire Sauce

4 Cloves Garlic (Finely chopped)

1 TBSP Hot Sauce

1/2 Cup Orange Juice

2 TBSP Rye or Whiskey

**You will be baking these ribs at 300 degrees for 3 hours and then broiling for about 10 min**

2 Hours prior to beginning cooking – coat both sides of each rack with the All-Purpose Meat Rub.  Place in a roasting pan that is big enough to hold both racks and refrigerate until ready to cook.

While ribs are in the fridge, mix remaining ingredients in large bowl.

When it’s time to cook, Pre-Heat oven to 300 degrees.

Pour 1.5 Cups of the sauce over the ribs and then cover the pan tightly with foil.  Make sure no steam can escape.  Place ribs in the oven and cook for 3 hours.  Do not peek!

When there is about 15 min of cook time remaining, pour the rest of the sauce into a medium sauce pan and cook over med-high heat, stir occasionally until reduced to about half.

After 3 hours, take the ribs out of the oven.  Turn the broiler on.  Drain any liquid that has formed n the pan and cut the ribs into portions of 2 or 3 ribs.

With a pastry brush, generously coat the ribs with the reduced sauce (both sides).

Now place the ribs under the broiler for about 5 min before turning and broiling the other side another 5 min.  You will have to watch closely as all broilers are different. You want the sauce to glaze and get sticky, but not burn.

Take the ribs out of the oven and serve.

Some additional tips & ideas for this recipe:

• DO NOT PEEK during the 3 hour cook time.  You do not want steam to escape, it is key to making these moist and delicious
• Reduce the hot sauce if you don’t like spicy

Tagged: Barbecue, BBQ, Grilling, Honey-Mustard Sauce, Mustard, Pork, Pork Ribs, Ribs