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.
SPARERIBS WITH MUSTARD SAUCE
Make and share this Spareribs With Mustard Sauce recipe from Food.com.
Provided by Dine Dish
Categories Very Low Carbs
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Dry Rub Seasonings:.
- Combine salt, cumin, black pepper and cayenne pepper and mix well.
- Rub over entire surface of the spareribs.
- Creole Mustard:.
- Combine horseradish, yellow mustard and white wine.
- This will keep refrigerated for several months.
- Mustard Sauce:.
- Combine minced garlic, brown sugar, and Creole Mustard in a bowl and mix well.
- Grill ribs bone side down, glazing with mustard sauce as it cooks.
- Turn several times to avoid burning, adding sauce to the upper side.
- Glaze ribs with the honey near the end of the cooking time (approx 15 min).
Nutrition Facts : Calories 2592.1, Fat 175.6, SaturatedFat 63.5, Cholesterol 685.7, Sodium 14783.4, Carbohydrate 80.6, Fiber 6.2, Sugar 63, Protein 169.4
BEEF SPARE RIBS IN MUSTARD SAUCE
My unique style of combining ingredients made this one of my favorite recipe. Love to serve with some freshly steam vegetables. Deliciossso!!
Provided by Ms. Ayons dishes
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Add salt, pepper and mustard to the beef spare ribs and in large skillet grill on both sides.
- Once they are done, keep warm.
- Using the drippings in the skillet add red wine, butter and mustard whisking until well mix.
- Add salt and black pepper to taste.
- Pour some Worcestershire sauce over ribs and some skillet gravy.
- Steam asparagus with a little bit of salt.
- Serve with ribs.
Nutrition Facts : Calories 31.5, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 28.6, Carbohydrate 1.2, Fiber 0.5, Sugar 0.3, Protein 0.6
MUSTARD GLAZED BEEF SHORT RIBS
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Season the short ribs with salt and pepper and brown well in the oil and butter combined in a large saute pan. Remove the ribs and place into a casserole or roasting pan.
- Add the onion, carrot and celery to the saute pan and begin to caramelize the vegetables.
- Continue to cook the vegetable mixture before adding the jalapeno, garlic, tomato, cumin, beer and stock in quick succession. Bring this mixture to a rapid boil before pouring over the ribs in the casserole. The liquid should not rise more than 2/3 up the side of the ribs and the ribs should not be entirely submerged.
- Place the casserole into the oven, add the bouquet and braise the ribs until fork tender, about 1 1/2 hours.
- Remove the casserole from the oven, allow to rest for several minutes before placing the ribs on a sheet pan. Degrease the braising liquid, strain the vegetables out and discard and reserve the remaining juices for serving.
- Combine the mustard and honey in a bowl and liberally brush over the ribs. Place the ribs back into the oven and roast another 10 minutes until the glaze is caramelized dark and delicious.
- Serve with the cooking/braising liquid in a sauce boat.
SIZZLING SPARE RIBS WITH BBQ SAUCE
Some like it hot, so sizzle your ribs with BBQ sauce
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Tip the ribs into a big bowl (not a metal one) and throw in the spring onions, chilli and garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Get your hands in the bowl and turn the ribs over and over again until they're coated in the sauce. (You can keep the ribs uncooked - tightly covered - in the fridge for up to 3 days. You can also freeze them for several months.)
- Cook the ribs over a moderate barbecue for 20-30 minutes depending on their size, turning them over frequently and brushing with sauce each time. The turning and brushing is important, so that all four sides of each rib get encrusted with the sauce, which builds up like a lacquer. If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving.
Nutrition Facts : Calories 484 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 28 grams sugar, Protein 33 grams protein, Sodium 3.09 milligram of sodium
MUSTARD SHORT RIBS
My friend made this for me one night, and Oh My Goodness!! Melt in your mouth! Cooking time does not include marinade time. I just made this for my family the other day, and we all thought we'd died and gone to heaven. Even plain yellow mustard will do the trick. Don't let the Stats fool you, they are no worse than other ribs.
Provided by GinaS
Categories Meat
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix mustard, lemon juice, sugar, garlic, onions, salt and pepper.
- Coat meat and marinate in ziplock bag for 24 hours.
- Wipe marinade off meat and brown meat in shortening.
- Transfer to baking dish, pour marinade over meat and bake at 350 for 2 hours.
HONEY MUSTARD SPARE RIBS
Make an out-of-this-world glaze for these easy pork spare ribs. These Honey Mustard Spare Ribs use dijon mustard, honey, brown sugar and soy sauce.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Combine all ingredients except ribs in small saucepan. Bring to boil on medium heat, stirring occasionally. Simmer on low heat 3 min.
- Arrange ribs on rack in roasting pan. Bake 40 min., turning after 20 min. Brush with mustard mixture; bake 20 min., turning and brushing with glaze every 10 min.
Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 6 g, Protein 5 g
CAROLINA STYLE RIBS
Mustard based sauces are definitively South Carolina. This one will definitely satisfy your needs. This is for the big fatty ribs, not the baby backs. Do not trim the fat from the ribs. This method renders out fat and keeps ribs moist. If you do not have a smoker available, this can also be done in the oven.
Provided by Steve Watson
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 4h30m
Yield 10
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk together the brown sugar, lemon juice, white vinegar, cider vinegar, Worcestershire sauce, molasses and mustard. Season with granulated garlic, salt, pepper, red pepper flakes, white pepper and cayenne pepper, and mix well. Set aside.
- Preheat an outdoor grill or smoker to 225 to 250 degrees F (110 to 120 degrees C).
- Rub ribs liberally with barbeque seasoning, then place them in the smoker or grill, and cover. Cook for 4 hours, or until very tender. The meat will easily separate from the bone. Baste ribs with mustard sauce liberally during the final 30 minutes. Heat remaining sauce to a boil, and serve on the side.
Nutrition Facts : Calories 750 calories, Carbohydrate 24 g, Cholesterol 192.4 mg, Fat 50.5 g, Fiber 2.2 g, Protein 48.8 g, SaturatedFat 17.8 g, Sodium 3406.2 mg, Sugar 16.1 g
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