Get ready to transform your ordinary dinner into an extraordinary culinary experience with these irresistible Honey Mustard Ribs that promise to be the star of any meal. Imagine tender, fall-off-the-bone pork ribs glazed with a perfect balance of sweet honey and tangy Dijon mustard, creating a flavor explosion that will have your guests begging for your recipe. Whether you're a barbecue enthusiast or a home cook looking to impress, these ribs are about to become your new go-to showstopper that combines simplicity with gourmet-level deliciousness.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lbs pork ribs
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup soy sauce
- 1 tbsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 300°F (150°C). Line a large baking sheet with aluminum foil to ensure easy cleanup.
- Remove the membrane from the back of the ribs by sliding a knife under the thin membrane and peeling it off completely. This helps the marinade penetrate the meat and makes the ribs more tender.
- Season the ribs generously with salt, pepper, and garlic powder on both sides, rubbing the seasonings into the meat.
- Place the ribs bone-side down on the prepared baking sheet. Cover tightly with another layer of aluminum foil to create a sealed packet that will help steam and tenderize the meat.
- Bake the ribs in the preheated oven for 1 hour and 45 minutes, allowing the meat to become tender and start to pull away from the bones.
- While the ribs are cooking, prepare the honey mustard glaze by whisking together honey, Dijon mustard, and soy sauce in a small bowl until smooth and well combined.
- Remove the ribs from the oven and carefully drain any accumulated liquid. Increase the oven temperature to 425°F (220°C).
- Brush the ribs generously with the honey mustard glaze, making sure to cover all surfaces evenly.
- Return the ribs to the oven, uncovered, and bake for an additional 10-15 minutes, or until the glaze caramelizes and becomes slightly sticky and golden brown.
- Remove from the oven and let the ribs rest for 5-10 minutes before cutting between the bones to serve.
- Optional: For extra caramelization, finish the ribs under the broiler for 2-3 minutes, watching carefully to prevent burning.
Tips
- Always remove the membrane from the back of the ribs to ensure maximum flavor absorption and tenderness.
- Use a meat thermometer to check that the internal temperature reaches 145°F for perfectly cooked ribs.
- For extra smoky flavor, consider adding a few wood chips or using a smoker box in your oven.
- Don't rush the initial slow cooking process - low and slow is the key to tender, juicy ribs.
- Let the ribs rest after cooking to allow the juices to redistribute, ensuring maximum moisture.
- If you prefer a spicier glaze, add a dash of red pepper flakes or sriracha to the honey mustard mixture.
- For a more caramelized finish, brush additional glaze during the final high-temperature cooking stage.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 25g
Protein: 35g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 125mg
