APRICOT AND MUSTARD GLAZED BABY BACK RIBS
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the rub: Preheat the oven to 350 degrees F.
- In a small bowl, mix together the chili powder, paprika, cumin and 1 tablespoon salt.
- Lay 2 half-racks of ribs flat in a 9-by-13-inch glass baking dish. Repeat with the remaining 2 half-racks. Using your hands, coat each rack with the spice rub. Set aside.
- For the sauce: Heat the oil in a medium saucepan over medium-high heat. Add the onions and 2 teaspoons salt and cook until translucent and lightly browned, 5 to 7 minutes. Add the garlic and chiles and cook for 2 minutes. Add the apple cider vinegar, and cook, scraping the bottom of the pan with a wooden spoon, for 3 minutes. Add the mustard and preserves. Stir to combine. Bring to a boil, reduce to a simmer and cook to allow the flavors to marry, about 3 minutes. Turn off the heat and carefully pour half the sauce over the ribs. Pour 1/2 cup of the chicken stock into the bottom of each dish. Cover the baking dishes with foil and place into the oven on the middle rack. Bake until the meat is tender, about 1 1/2 hours.
- Meanwhile, cook the remaining sauce over medium-high heat until reduced by half, about 20 minutes.
- Heat a grill pan or a gas or charcoal grill over medium-high heat.
- Using a pastry brush, glaze the baked ribs with the reduced sauce. Place the ribs meat-side down onto the hot grill and cook until slightly charred, 3 to 5 minutes. Turn the ribs over and cook for an additional 5 minutes. Flip one final time, allowing the ribs to cook until perfectly charred, 3 to 5 minutes more. Remove from the grill and rest for 10 minutes before cutting.
- Serve alongside a bowl of any remaining sauce.
PORK RIBS WITH APPLE-MUSTARD GLAZE
Broiling the baby back ribs first gives them some color before they are slow-cooked (don't worry, broiling them is easy to do). The flavor is wonderful and the ribs are so tender, the meat falls off the bone.-Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- Cut ribs into serving-size pieces; sprinkle with salt and pepper. Place ribs, meat side up, on a broiler pan. Broil 4-in. from the heat for 5-7 minutes or until browned., Place onion in a 5- or 6-qt. slow cooker; top with ribs. In a small bowl, combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Serve with ribs.
Nutrition Facts :
MUSTARD GLAZED SPARERIBS
Steps:
- Preheat oven to 350. Rub rosemary and garlic into both sides of ribs. Sprinkle with salt and pepper. Arrange meaty side down on baking sheet. Bake @ 1 hour, turning once. (Can be prepared 1 day ahead. Cool completely, cover with plastic and refrigerate) Meanwhile, prepare glaze: Combine all ingredients in heavy small saucepan. Bring to simmer, stirring. Cool. Prepare barbecue grill (medium heat). Place ribs on grill rack, meaty side up. Spread top with 1/3 of glaze. Cook until bottom side is crisp, about 5 minutes. Turn, spread second side with glaze and cook until bottom side is crisp, about 5 minutes. Turn, spread top with glaze and cook until glazed. Transfer to platter and cut into individual ribs.
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.
MUSTARD-GLAZED RIB ROAST
Make and share this Mustard-Glazed Rib Roast recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°.
- Make the rub: combine the mustard, shallots, garlic, rosemary, salt, and pepper in a small bowl.
- Place roast on a rack in a roasting pan.
- Using a rubber spatula or your hands, spread the rub all over the roast.
- Place in oven; cook for 20 minutes; then decrease oven temperature to 350°.
- Roast for another 40 minutes, and check with an instant-read meat thermometer.
- When internal temperature reaches 115°, the rib roast will be rare.
- Continue cooking if you like it more well done.
- Remove from oven; let rest for 5-10 minutes, loosely tented with foil, before removing the rib bone and slicing the meat into servings.
Nutrition Facts : Calories 1676.9, Fat 149.8, SaturatedFat 62.3, Cholesterol 331.1, Sodium 766.2, Carbohydrate 4.4, Fiber 0.9, Sugar 0.6, Protein 73.4
MAPLE PORK RIBS
A luscious maple-mustard sauce will take your next plate of ribs to a new level. -Phyllis Schmalz, Kansas City, Kansas
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, brown ribs in oil on all sides; drain. Place ribs and onion in a 1-1/2-qt. slow cooker. Combine syrup and mustard; pour over ribs. Cover and cook on low until meat is tender, 5-6 hours.
Nutrition Facts : Calories 428 calories, Fat 20g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 272mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 2g fiber), Protein 31g protein.
MAPLE GLAZED RIBS
Basted with a savory sweet sauce, these ribs are definitely finger-licking good!
Provided by Karen Toellner
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 3h40m
Yield 6
Number Of Ingredients 8
Steps:
- Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
- In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
- Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
- Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.
Nutrition Facts : Calories 485.2 calories, Carbohydrate 30.5 g, Cholesterol 117.1 mg, Fat 29.5 g, Fiber 0.1 g, Protein 24.2 g, SaturatedFat 10.9 g, Sodium 411.1 mg, Sugar 14.3 g
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
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- Place the ribs on a large rimmed baking sheet. Rub the ribs with the spice mixture and tightly cover the baking sheet with foil. Bake until tender and the meat easily pulls away from the bone, 2 to 2 ½ hours.
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- Heat grill to medium-high. Grill the ribs, basting with the remaining sauce and turning occasionally, until just beginning to char, 4 to 5 minutes. Serve with the reserved sauce.
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