Best Spareribs With Mustard Sauce Recipes

Beef Spare Ribs in Mustard Sauce image

Provided by Ms. Ayons dishes

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 beef short ribs
1 tablespoon butter
salt, to taste
black pepper, to taste
oil
mustard, to taste
1 garlic clove, thinly sliced
Worcestershire sauce, to taste
water
6 -8 asparagus spears
red wine, to taste

Steps:

Add salt, pepper and mustard to the beef spare ribs and in large skillet grill on both sides.
Once they are done, keep warm.
Using the drippings in the skillet add red wine, butter and mustard whisking until well mix.
Add salt and black pepper to taste.
Pour some Worcestershire sauce over ribs and some skillet gravy.
Steam asparagus with a little bit of salt.
Serve with ribs.

Nutrition Facts : Calories 31.5, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 28.6, Carbohydrate 1.2, Fiber 0.5, Sugar 0.3, Protein 0.6

Marvelous Mustard Ribs image

Provided by teresas

Categories Pork

Time 7h20m

Yield 8 serving(s)

Number Of Ingredients 14

1/3 cup sugar
1 teaspoon pepper
2 teaspoons paprika
1 teaspoon curry powder
1/3 teaspoon salt
3 1/2-4 lbs country-style pork ribs
1 cup packed brown sugar
2/3 cup white vinegar or 2/3 cup cider vinegar
1/2 cup onion, chopped
1/3 cup spicy brown mustard
2 garlic cloves, minced
2 tablespoons honey
2 teaspoons liquid smoke
1/3 teaspoon celery seed

Steps:

Combine: sugar, pepper, paprika, curry powder, and salt in a bowl.
Rub spice mixture over ribs, coating well.
Place ribs in shallow pan.
Cover and chill for 2 to 6 hours.
Arrange medium coals around a drip pan in a covered grill.
Test for medium-low heat above pan.
Place ribs, fat side up, on grill rack over drip pan but not over coals.
Lower grill hood.
Grill about 1-1/4 hours or until tender, turning once, and adding more coals as needed.
Meanwhile, for the sauce, combine brown sugar, vinegar, onion, mustard, garlic, honey, liquid smoke, and celery seed in a medium saucepan.
Bring to a boil.
Reduce heat and cook, uncovered, for 40 to 60 minutes or until slightly thickened, stirring occasionally.
Brush sauce over ribs occasionally during last 10 to 15 minutes of grilling.
Heat any remaining sauce until bubbly and pass around with ribs.
(I cook these ribs on my propane gas grill and they come out just fine.).

Honey-Mustard Glazed Ribs in Oven and Broiler image

Provided by Bobby Flay

Categories main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

1/2 cup apple cider vinegar
2 tablespoons light brown sugar
1/3 cup clover honey
3 heaping tablespoons Dijon mustard
Salt and freshly ground black pepper
2 racks St. Louis Style/Country Style pork ribs (12 ribs each)
4 tablespoons canola oil
Salt and freshly ground black pepper
1 cup soy sauce
4 cups water
2 to 3-inch piece ginger, skin on and sliced

Steps:

Combine the vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature.
Preheat the oven to 500 degrees F.
Brush the pork racks on both sides with canola oil and season with salt and pepper, to taste.
In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours.
Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve.