Description
This Honey Mustard Glazed Ribs recipe offers a perfect balance of tangy mustard, sweet honey, and rich brown sugar flavors layered over tender pork spare ribs. Simmered to tenderness and finished on the grill with a sticky glaze, these ribs are a deliciously satisfying dish perfect for a family meal or weekend barbecue.
Ingredients
Scale
Ribs
- 1 rack pork spare ribs (2-3 lbs)
Glaze
- ¼ cup Dijon mustard (or wholegrain mustard)
- ¼ cup brown sugar
- 1 tablespoon honey
- 2 tablespoons balsamic vinegar
Instructions
- Prepare the glaze: In a bowl, combine the Dijon mustard, brown sugar, honey, and balsamic vinegar. Whisk well until the mixture is smooth and fully blended. Set this flavorful glaze aside to use later.
- Simmer the ribs: Fill a large pot with water and bring it to a boil. Carefully add the pork spare ribs, then reduce the heat to medium to maintain a gentle simmer. Let the ribs simmer for 20-25 minutes, allowing the meat to tenderize. Afterward, drain the ribs and set them aside.
- Apply initial glaze: Place the simmered ribs on a plate. Pour about half of the prepared honey mustard glaze over them. Use a basting brush to spread the glaze evenly over both sides, ensuring the ribs absorb the flavors thoroughly.
- Grill the ribs: Preheat your grill to medium heat. Place the ribs on the grill and cook for 20-25 minutes, turning every 5 minutes to cook evenly. At each turn, baste the ribs generously with the remaining glaze using a clean brush. This repeated basting will create a sticky, richly flavored coating on the ribs.
- Serve: Once the ribs are nicely glazed and cooked through, remove them from the grill. Serve hot alongside your favorite sides, such as loaded baked potatoes or coleslaw, for a complete and satisfying meal.
Notes
- Simmering the ribs before grilling ensures they become tender and juicy.
- Use a clean basting brush each time you reapply the glaze to prevent cross-contamination if handling raw meat was involved.
- Adjust the grilling time depending on your grill temperature and rib thickness to avoid drying out the meat.
- For extra smoky flavor, consider adding wood chips to the grill if using a charcoal or smoker grill.
- Leftover ribs can be refrigerated and reheated gently for next-day meals.
