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Honey-Mustard Pork Spare Ribs

(POR) This is one of the easiest and best dinner recipes for ribs that you’ll ever try. In fact it’s so simple that it only has four ingredients: A rack of pork ribs, salt, stone-ground mustard, and honey. That’s it!

Some Basic Information About Mustard: Stone, or coarse, ground mustard varies from other prepared mustards, offering a milder flavor with a rough consistency. It typically has the following ingredients: water, vinegar, mustard seeds, salt and spices. If you can’t find this type mustard at your local store then try to make it. There are recipes on the Internet. If that’s not an option, the next best substitute would be Dijon mustard. This type of mustard is smoother and more tangy because it incorporates wine vinegar during processing, among other things. Finally – if that isn’t available either – then the ingredient of last resort is regular yellow mustard, which is even more tangy (tarter) than Dijon because of the extra vinegar. Regular yellow mustard is overly processed and lacks the finer flavors that the stone-ground or dijon types would provide. But it will work if needed as long as you offset its extra acidity/twang with additional honey.

Stone Ground Mustard 1

What stone-ground mustard looks like – similar to Dijon, but not like regular mustard.

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Recipe: Honey-Mustard Pork Spare Ribs
Preparation Time Cook Time Total Time Serving Size
5-minutes 40-minutes 45-minutes 3-4
Ingredients:
1 rack of pork spare ribs salt, honey, stone-ground mustard
Instructions:
  • (1) Cover the bottom of a long baking sheet with tin foil, and then (2) center the rack of pork ribs on top of the foil with the muscled, meaty side facing upwards. See the (*) below for more explanation here. (3) Salt the entire top of the rack generously with about 1-tablespoon of salt. (4) Then squirt the mustard on top, and use a brush to smooth it out and cover the top evenly. DO NOT do the same to the bottom side of the ribs. Leave it bare.
  • (5) Cover the entire top of the rack with another sheet of tin foil, and then (6) roll the edges of the top and bottom sheets together to seal the rack within the two pieces of foil. The pictures below show what this should look like.
  • (7) Put the baking sheet in the oven for 30-minutes at 450-Farenheit. Then (8) take it out, uncover the top again, and coat the top of the ribs with about 2-tablespoons of honey. Use the brush again for this step to insure even coverage.
  • (9) Leave the top layer of foil off this time and bake again for 10-15 minutes at 450-Farenheit. (10) Check regularly to make sure that it doesn’t burn.
  • (11) Remove from oven and allow to cool. Cut into riblets as shown in the image below and then eat. Don’t let them get cold!
Notes, Notes, Notes:
(*) Meat side should be facing up: The other side of the rack shows the ribs very clearly and doesn’t have much muscle at all. So it looks fairly white with only connective tissue. The other side is red, because it has the muscle on the surface. Place the rack of ribs on the baking sheet with the meaty, muscled side facing upward.

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Infographic 2a - Pork Spare Ribs With Mustard & Honey

(3) Salt the entire top of the rack generously with about 1-tablespoon of salt. (4) Then squirt the mustard on top, and use a brush to smooth and cover the entire top. (5) Cover the entire top of the rack with another sheet of tin foil, and then (6) roll the edges of the top and bottom sheets together to seal the rack within the two pieces of foil… (8) Take it out, uncover the top again, and coat the top of the ribs with about 2-tablespoons of honey. Use the brush again for this step to insure even coverage. (9) Leave the top layer of foil off this time and bake again for 10-15 minutes at 450-Farenheit. (10) Check regularly to make sure that it doesn’t burn.

Bon-apetite! Honey-Mustard Pork Spare Ribs.

Bon-apetite! Honey-Mustard Pork Spare Ribs.

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