Honey-Mustard Glazed Ribs
Sweet and tangy with just a touch of heat, these ribs will win over the entire family.
- 2 slabs pork baby back ribs (about 5 pounds)
- 4 garlic cloves, pressed
- 2 teaspoons salt
- 1 teaspoon coarsely ground black pepper
- 2 cups water
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 1/4 cup cider vinegar
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes
Preheat oven to 400°F. For ribs, cut each slab in half. Press garlic over meaty sides of ribs using Garlic Press; spread evenly. Season with salt and black pepper. Pour water into Rectangular Baker; add ribs, slightly overlapping, and cover tightly with aluminum foil. Bake 1 hour. Carefully remove foil from baker, lifting away from you. Remove ribs and discard water.
Prepare grill for direct cooking over medium coals. For glaze, whisk together all glaze ingredients in small saucepan using Silicone Sauce Whisk. Bring to a boil over medium-high heat; reduce heat to medium-low and cook 5 minutes, stirring occasionally. Reserve 1/2 cup glaze for serving with ribs.
Place ribs, meaty side up, on lightly greased grid of grill. Brush with half of remaining glaze using BBQ Basting Brush. Grill, covered, 5 minutes. Brush ribs with remaining glaze; turn ribs over using BBQ Tongs. Continue grilling, covered, 3-5 minutes or until glaze begins to caramelize. Remove ribs from grill to serving platter. Serve with warm reserved glaze.
- 6 servings
Nutrients per serving:
Calories 760, Total Fat 53 g, Saturated Fat 19 g, Cholesterol 205 mg, Carbohydrate 27 g, Protein 44 g, Sodium 1460 mg, Fiber less than 1 g
U.S. Diabetic exchanges per serving:
2 starch, 5 1/2 high-fat meat, 1 fat (2 carb)