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Honey Mustard Glazed Baby Back Ribs

honey mustard glazed baby back ribs - featured image
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Quick and easy honey mustard glazed baby back ribs with a sticky caramelized crust, ready in under an hour. Perfect for busy evenings or casual gatherings.

Ingredients

Scale
  • 2 racks baby back ribs (about 2.5 to 3 pounds)
  • ⅓ cup honey (113 g), preferably raw or wildflower
  • ¼ cup Dijon mustard (60 ml)
  • 2 tablespoons whole grain mustard (30 ml)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1 teaspoon smoked paprika (2 g), optional
  • 1 teaspoon garlic powder (2.8 g)
  • 1 teaspoon onion powder (2.4 g)
  • 1 teaspoon kosher salt (6 g)
  • ½ teaspoon freshly ground black pepper (1 g)
  • 1 tablespoon olive oil (15 ml)

Instructions

  1. Preheat your oven to 300°F (150°C). Line a baking sheet with aluminum foil and place a wire rack on top.
  2. Remove the silver skin membrane from the back of the ribs if attached. Pat ribs dry with paper towels.
  3. Rub olive oil all over both sides of the ribs. In a small bowl, mix salt, black pepper, garlic powder, onion powder, and smoked paprika. Sprinkle this seasoning evenly over both sides.
  4. Place ribs bone side down, meat side up, on the wire rack without overlapping.
  5. Bake uncovered for 1 hour until tender and internal temperature reaches about 190°F (88°C).
  6. While ribs bake, whisk together honey, Dijon mustard, whole grain mustard, and apple cider vinegar until smooth.
  7. Remove ribs from oven and generously coat the meat side with the honey mustard glaze using a basting brush or spoon.
  8. Switch oven to broil on high. Broil ribs on the top rack about 6 inches from heat for 5 to 7 minutes until glaze bubbles and caramelizes to a sticky golden crust. Watch closely to avoid burning.
  9. Remove ribs from oven and let rest for 5 minutes before slicing between the bones.

Notes

Remove the silver skin membrane for better glaze penetration and tenderness. Use a wire rack to prevent sogginess. Watch the broil step closely to avoid burning. For extra sticky layers, repeat glazing and broiling once more. The glaze can be made up to 2 days ahead and stored in the fridge.

Nutrition

Keywords: honey mustard ribs, baby back ribs, quick ribs recipe, sticky ribs, caramelized ribs, easy ribs, oven baked ribs

Find it online: https://eliplate.com/honey-mustard-glazed-baby-back-ribs-recipe-easy-sticky-caramelized-crust/