Ingredients with Measurements:
- 2 racks of pork ribs (about 4 pounds)
- 1/2 cup of honey
- 1/4 cup of Dijon mustard
- 1/4 cup of apple cider vinegar
- 1/4 cup of ketchup
- 2 tablespoons of Worcestershire sauce
- 1 tablespoon of paprika
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
Special equipment needed:
- Large baking sheet
- Aluminum foil
- Grill or oven
Step-by-step instructions:
1. Preheat the grill or oven to 325°F.
2. Remove the membrane from the back of the ribs and cut them into smaller pieces.
3. In a bowl, mix together honey, Dijon mustard, apple cider vinegar, ketchup, Worcestershire sauce, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to make the glaze.
4. Brush the glaze generously over the ribs, making sure to coat both sides.
5. Wrap the ribs in aluminum foil and place them on a baking sheet.
6. Bake the ribs in the oven for 2 hours or until tender, or grill them over indirect heat for 2-3 hours.
7. Remove the foil and brush the ribs with more glaze.
8. Grill the ribs over direct heat for 5-10 minutes or until caramelized and slightly charred.
9. Serve hot with additional glaze on the side.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
5. Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 600
Fat: 38g
Carbohydrates: 27g
Protein: 38g
Substitutions for ingredients:
- You can use brown sugar instead of honey.
- You can use yellow mustard instead of Dijon mustard.
- You can use white vinegar instead of apple cider vinegar.
- You can use tomato sauce instead of ketchup.
Variations:
- You can add liquid smoke to the glaze for a smoky flavor.
- You can use beef ribs instead of pork ribs.
- You can add chopped jalapeños or hot sauce to the glaze for a spicy kick.
Tips and tricks:
- Make sure to remove the membrane from the back of the ribs to ensure they cook evenly.
- Brush the glaze on the ribs in layers for a more intense flavor.
- Let the ribs rest for a few minutes before cutting them to keep them juicy.
Storage instructions:
Store leftover ribs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ribs in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the ribs on a platter with a garnish of fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, such as parsley or cilantro.
Pairings:
- Coleslaw
- Baked beans
- Corn on the cob
- Potato salad
Suggested side dishes:
- Grilled vegetables
- Mac and cheese
- Garlic bread
Troubleshooting advice:
- If the ribs are tough, they need to cook longer.
- If the glaze is too thick, add a little water to thin it out.
Food safety advice:
- Make sure to cook the ribs to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftover ribs in the refrigerator within 2 hours of cooking.
Food history:
Barbecue ribs have been a staple of Southern cuisine for centuries, with different regions having their own unique styles of preparation and sauces.
Flavor profiles:
The honey-mustard glaze gives the ribs a sweet and tangy flavor with a hint of smokiness.
Serving suggestions:
Serve the ribs with plenty of napkins and a cold beer.
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