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Spicy Honey-Mustard Glazed Pork Ribs

SUBMITTED BY: Angela Russell

"These sumptuous, habit-forming ribs can be mild, to very spicy depending on your taste. My husband and I like things HOT, and the honey, mustard, onion and spices blended together will have you beggin' for more! The ribs have a beautiful presentation and will be well-enjoyed at intimate dinners, as well as backyard barbeques."

RECIPE RATING:

Read Reviews (6)

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PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 tablespoons vegetable oil
1 small onion, minced
1 1/2 cups honey
1 cup Dijon mustard
1/2 cup cider vinegar
1/4 cup crushed red pepper flakes
1 teaspoon Cajun seasoning
1/2 teaspoon salt
ground black pepper to taste
2 (2 pound) slabs baby back pork ribs

DIRECTIONS

Preheat grill for medium heat and lightly oil grate.
Heat oil in a saucepan over medium heat. Saute minced onion for about 5 minutes, or until caramelized. Stir in honey, mustard, and vinegar. Season with crushed red pepper, Cajun seasoning, salt, and black pepper. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat, and set aside.
Generously sprinkle ribs with salt and pepper on both sides. Place ribs on grill rack, cover, and open vents halfway. Cook for 35 minutes. Turn ribs once, making sure they are not being over-cooked. Brush tops of ribs with sauce, and cook covered for 5 to 10 minutes Turn ribs over, cover, and cook for another 5 to 10 minutes. Remove ribs from grill. Heat remaining sauce, and serve as a dipping or mopping sauce.

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REVIEWS

Reviewed on Aug. 2, 2005 by NEWLYWEDS1004

I absolutely LOVED the flavor of this sauce, but was very disappointed in the end result. It... MORE

Reviewed on Aug. 14, 2006 by lamos79

Loved the flavor, made some small changes in preparing. I first placed the ribs in a large... MORE

Reviewed on Mar. 25, 2006 by ed

THis recipe came out fantastic with great presentation, the ribs were golden brown and... MORE

Reviewed on Jun. 6, 2008 by Vaughan78

This recipe is great but it is super spicy. All that red pepper takes a toll. I couldn't eat... MORE

Reviewed on Jul. 18, 2007 by Mel in Pensacola

4 stars for original recipe, 5 with my changes... I took another reviewer's advice and boiled... MORE

Reviewed on Oct. 7, 2006 by Dragngirle

Only change I made was at the last 10 minutes of grilling I added some Sweet Baby Ray’s Sweet... MORE