Honey-Mustard Glazed Ribs in Oven and Broiler

This delicious Bobby Flay recipe features tender, juicy ribs coated in a sweet and tangy honey-mustard glaze. Perfect for a quick and easy meal, these ribs are roasted to perfection and finished under the broiler for a crispy, caramelized crust. Made with simple, flavorful ingredients, this dish is a crowd-pleaser for any occasion.

Ingredients Needed:

Honey-Mustard Glaze:

• 1/2 cup apple cider vinegar
• 2 tablespoons light brown sugar
• 1/3 cup clover honey
• 3 heaping tablespoons of Dijon mustard
• Salt and freshly ground black pepper

Ribs:

• 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 pieces of ginger, skin on and sliced

How To Make Honey-Mustard Glazed Ribs in Oven and Broiler?

1. Make the Glaze: Heat vinegar and brown sugar in a saucepan until the sugar dissolves and thickens slightly. Remove from heat, then whisk in honey, mustard, salt, and pepper. Let it cool.
2. Prepare the Oven: Preheat to 260°C.
3. Season the Ribs: Brush the ribs with oil, and season with salt and pepper.
4. Cook the Ribs: In a pan, boil soy sauce, water, and ginger. Pour this into a roasting pan with a rack. Place the ribs on the rack, cover with foil, and roast for 90 minutes.
5. Glaze and Broil: Remove the ribs, brush with glaze, and broil for 3-5 minutes until golden and crusty.
6. Finish and Serve: Brush with more glaze, rest for 10 minutes, slice, and serve.

Recipe Tips:

• Use a Meat Thermometer: Ensure the ribs are cooked perfectly by checking their internal temperature. The ribs should reach 75°C / 165°F for safe and tender meat.
• Let the Glaze Cool: Allow the glaze to cool completely before brushing it onto the ribs to help it stick better during broiling.
• Cover the Ribs Tightly: When roasting, wrap the pan tightly with foil to lock in steam and keep the ribs moist and tender.
• Trim Excess Fat: Before cooking, trim any large pieces of fat from the ribs to prevent them from becoming greasy.
• Watch the Broiler Closely: Keep a close eye on the ribs under the broiler to avoid burning the glaze and ensure a crispy, caramelized finish.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the ribs to room temperature first. Then, store them in a sealed container in the fridge for up to 3 days.
• Freeze: Cool the ribs completely, then wrap them well or use a freezer-safe container. Freeze for up to 3 months.
• Reheat: Use a skillet on medium heat, cover, and turn the ribs often until heated through.

Nutrition Facts:

• Calories: 663.50 kcal
• Total Fat: 44.33g
• Saturated Fat: 0.83g
• Cholesterol: 0.00mg
• Sodium: 360.83mg
• Potassium: Not specified
• Total Carbohydrate: 23.83g
• Dietary Fiber: 0.00g
• Sugars: 23.83g
• Protein: 22.00g

Try More Bobby Flay Recipes:

• Bobby Flay Honey Mustard Chicken
• Bobby Flay Salmon With Brown Sugar And Mustard Glaze
• Salmon with Brown Sugar and Mustard Glaze
• Bobby Flay Pan Seared Steak Finish In Oven​

Honey-Mustard Glazed Ribs in Oven and Broiler

Author: Mohamed Shili Cooking Method:Roasting Cuisine:American Courses:Dinner Recipe Keys: H Honey-Mustard Glazed Ribs in Oven and Broiler

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour 30 minutesRest time: 10 minutesTotal time:1 hour 55 minutesServings:6 servingsCalories:663.50 kcal Best Season:Suitable throughout the year

Description

This delicious Bobby Flay recipe features tender, juicy ribs coated in a sweet and tangy honey-mustard glaze. Perfect for a quick and easy meal, these ribs are roasted to perfection and finished under the broiler for a crispy, caramelized crust. Made with simple, flavorful ingredients, this dish is a crowd-pleaser for any occasion.

Ingredients

Honey-Mustard Glaze:

• 1/2 cup apple cider vinegar
• 2 tablespoons light brown sugar
• 1/3 cup clover honey
• 3 heaping tablespoons of Dijon mustard
• Salt and f

Ribs:

• 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 pieces of ginger, skin on and sliced

Instructions

1. Make the Glaze: Heat vinegar and brown sugar in a saucepan until the sugar dissolves and thickens slightly. Remove from heat, then whisk in honey, mustard, salt, and pepper. Let it cool.
2. Prepare the Oven: Preheat to 260°C.
3. Season the Ribs: Brush the ribs with oil, and season with salt and pepper.
4. Cook the Ribs: In a pan, boil soy sauce, water, and ginger. Pour this into a roasting pan with a rack. Place the ribs on the rack, cover with foil, and roast for 90 minutes.
5. Glaze and Broil: Remove the ribs, brush with glaze, and broil for 3-5 minutes until golden and crusty.
6. Finish and Serve: Brush with more glaze, rest for 10 minutes, slice, and serve.

Notes

• Use a Meat Thermometer: Ensure the ribs are cooked perfectly by checking their internal temperature. The ribs should reach 75°C / 165°F for safe and tender meat.
• Let the Glaze Cool: Allow the glaze to cool completely before brushing it onto the ribs to help it stick better during broiling.
• Cover the Ribs Tightly: When roasting, wrap the pan tightly with foil to lock in steam and keep the ribs moist and tender.
• Trim Excess Fat: Before cooking, trim any large pieces of fat from the ribs to prevent them from becoming greasy.
• Watch the Broiler Closely: Keep a close eye on the ribs under the broiler to avoid burning the glaze and ensure a crispy, caramelized finish.

Keywords:Honey-Mustard Glazed Ribs in Oven and Broiler