October 12, 2016

Honey-Mustard BBQ Boneless Ribs

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Honey-Mustard BBQ Boneless Ribs

Author Wes Nondorf

Ingredients

  • 1/2 cup apple cider
  • 2 Tbsp light brown sugar
  • 1/3 cup clover honey
  • 4 Tbsp dijon mustard
  • 1 pinch Salt
  • 1 pinch Black Pepper
  • 2 racks St Louis/country style pork ribs 12-ribs on each
  • 4 Tbsp Canola Oil
  • 4 cups Water
  • 3 oz. Ginger Fresh, skin-on and sliced

Instructions

Honey-Mustard BBQ Boneless Ribs

  • 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.

Ribs:

  • 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.
  • Turn on the broiler and let heat for 3 to 5 minutes.
  • Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper.
  • 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.
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Filed Under: American - North, Mains, US - BBQ & Southern