SPICY HONEY MUSTARD BABY BACK RIBS

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Spicy Honey Mustard Baby Back Ribs image

This recipe uses a classic Cantonese dipping sauce as its base. The ribs make a wonderful appetizer or can be served as an entree with french fries and coleslaw.

Provided by GREG IN SAN DIEGO

Categories     Pork

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 1663.2, Fat 110.2, SaturatedFat 36.4, Cholesterol 381, Sodium 3636.9, Carbohydrate 61.1, Fiber 3.5, Sugar 40.9, Protein 110.5

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