Honey-Mustard Ribs

Prep 15 m
Bake 75 m


Rub and ribs:

Honeyed Sauce:


  1. 1 of 1 Heat oven to 425 degree F.


  1. 1 of 1 In a small bowl, stir together dry mustard, paprika, oregano, seasoned salt, sugar and pepper.


  1. 1 of 3 Remove rib racks from packaging and rinse in cool water. Pat dry with paper towels. Turn over ribs so they curve upwards (meaty side down). Insert a small knife under the edge of the thin white membrane, then grip membrane with a paper towel and remove from ribs. Discard and repeat with second rack. Cut rack in half.
  2. 2 of 3 Season ribs with 1/3 cup of the dry rub, pressing into ribs with your hands. Sprinkle flour into a heavy-duty foil oven bag set on top of a jelly-roll pan. Add ribs to bag, and fold up edge to seal tightly.
  3. 3 of 3 Bake at 425 degree F for 1 hour, 15 minutes.

Honeyed Sauce:

  1. 1 of 3 Place remaining rub, honey and vinegar in a small saucepan. Bring to a boil over high heat. Reduce heat to medium and simmer 6 minutes, stirring frequently. Stir water and cornstarch together in a small bowl. Add to saucepan, stirring constantly. Cook an additional 4 minutes.
  2. 2 of 3 Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Carefully remove ribs from foil bag, as steam will be escaping. Grill ribs 9 to 10 minutes, turning and basting with sauce every 3 to 4 minutes. Serve with additional sauce on the side.
  3. 3 of 3 Makes about 28 ribs (2 full racks).
Nutrition Information for Honey-Mustard Ribs
Servings Per Recipe:
Per Serving: 4 g sat. fat, 1 g fiber, 241 mg sodium, 193 kcal cal., 9 g carb., 10 g pro., 48 mg chol., 13 g Fat, total