Imagine tender, fall-off-the-bone pork ribs with a tantalizing golden glaze that perfectly balances sweet, tangy, and savory flavors. These Mustard Glazed Pork Ribs are not just a meal; they're a culinary experience that will transform your ordinary dinner into an extraordinary feast. Whether you're hosting a backyard barbecue or looking to impress your family with restaurant-quality cooking, this recipe is your ticket to becoming a home cooking hero!
Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds pork ribs
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Remove pork ribs from refrigerator 30 minutes before cooking to allow them to come to room temperature.
- Preheat oven to 300°F (150°C). Line a large baking sheet with aluminum foil for easy cleanup.
- Pat the ribs dry with paper towels to remove excess moisture. Remove the thin membrane from the back of the ribs by sliding a knife under it and pulling it off.
- Season both sides of the ribs generously with salt, pepper, and garlic powder, ensuring even coverage.
- Place ribs meat-side up on the prepared baking sheet. Cover tightly with aluminum foil to create a sealed packet.
- Bake the ribs in the preheated oven for 2 hours, allowing them to become tender and start to separate from the bone.
- While ribs are cooking, prepare the mustard glaze by whisking together Dijon mustard, honey, and apple cider vinegar in a small bowl until smooth.
- After 2 hours, remove ribs from oven and carefully uncover. Brush the mustard glaze generously over the entire surface of the ribs.
- Increase oven temperature to 400°F (200°C). Return ribs to oven, uncovered, and bake for an additional 20-30 minutes, basting with glaze every 10 minutes.
- The ribs are done when the glaze is caramelized and slightly crispy, and the meat is pulling away from the bone.
- Remove from oven and let rest for 10 minutes before cutting into individual ribs.
- Serve hot, with any remaining glaze drizzled on top or served on the side.
Tips
- Room Temperature Magic: Always let your ribs sit out for 30 minutes before cooking to ensure even heat distribution and more consistent results.
- Membrane Removal: Don't skip removing the thin membrane from the back of the ribs. This allows seasonings to penetrate and makes the ribs more tender.
- Low and Slow Cooking: The key to incredibly tender ribs is cooking at a low temperature (300°F) for a longer time. This breaks down the connective tissues and makes the meat incredibly soft.
- Glaze Application Technique: When brushing the mustard glaze, do it in layers. Multiple thin coats create a more complex, caramelized flavor than one heavy application.
- Resting is Crucial: Let the ribs rest for 10 minutes after cooking. This allows the juices to redistribute, ensuring each bite is moist and flavorful.
- Optional Flavor Boosters: For extra depth, you can add a pinch of smoked paprika to your dry rub or a splash of bourbon to the glaze.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 130mg
