Spicy Honey Mustard Baby Back Ribs
photo by GREG IN SAN DIEGO
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 2 lbs baby back ribs (ask your butcher to saw the ribs in half, lengthwise, for bite size ribs.)
- 1 cup honey mustard (You can also use Dijon mustard)
- 1⁄4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon chili sauce
- 2 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 4 garlic cloves, minced
directions
- Remove the membrane from the underside of the ribs: Dislodge a bit of the membrane, grip it with a paper towel and pull membrane away.
- Place ribs in a baking dish.
- Combine all remaining ingredients and stir well.
- Coat the ribs evenly on both sides with the rub.
- Marinate the ribs, refrigerated for at least an hour and up to 8 hours for extra flavor.
- Preheat oven to 350°F.
- Place marinated ribs on a wire rack, meaty side up.
- Place rack on a foil-lined baking dish on the middle oven rack.
- Place a small pan of hot water in the bottom of the oven and roast the ribs until the meat begins to shrink from the ends of the bone, about 75 minutes.
- Brush the meaty side of ribs with reserved marinade once or twice during roasting.
- Do not turn the ribs over while roasting.
- These ribs can also be cooked on the outdoor grill or smoked per your smoker directions.
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Reviews
RECIPE SUBMITTED BY
GREG IN SAN DIEGO
San Diego, California
<p>I'm a recently retired San Diego trial attorney and wanna-be professional chef-restauranteur. Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: Love people. Cook them tasty food. How true.</p>
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