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

All-Purpose Meat Rub

If you have been using packaged meat rubs and have been looking for a good, all-purpose rub, then you have come to the right place.

I stopped using packaged seasonings years ago.  I just don’t like all the additives in them; MSG and other unpronounceable ingredients, not to mention an obscene amount of salt.  It took me a while to create one that had a good balance of flavours to be used on a variety of meats.  This one is equally great on steak, chicken and ribs.  It makes a large enough batch so that you aren’t having to make it all the time, but small enough that it doesn’t lose flavour or clump up before you have a chance to use it.

Just sprinkle this on your meat half hour to a day before you are ready to cook it to allow the meat to absorb the flavour.  It does well both on the bbq and in the oven.

I hope you enjoy!

1 TBSP Sea Salt

2 TBSP Chili Powder

1 TBSP Paprika

1 TBSP Oregano

1 tsp Onion powder

2 tsp Garlic powder

1 tsp Dried Parsley

1.5 tsp Ground Mustard

1 TBSP Raw Sugar

Mix all ingredients in a small mason jar.  Place lid on jar and shake.

Some additional tips & ideas for this recipe:

• If you like things a bit spicier, try adding 1 tsp cayenne pepper
• The raw sugar is a must! It just doesn’t taste the same with any other.  I use Raw Organic Cane sugar.  (and once you try this you’ll probably use it for everything!)

Here you will see my Famous Rotisserie Chicken cooked with the All-Purpose Meat Rub.  It gives the chicken a beautiful colour.  Recipe for the chicken, the zucchini chips and the yogurt dill dip seen in the photo will all be posted shortly.

Remember, homemade doesn’t have to be difficult, but it will surely always beat store-bought!

Thanks for stopping by!