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Honey Mustard and Cider-Marinated Spareribs

Honey Mustard and Cider-Marinated Spareribs

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Country-style pork spareribs are one of those so-called lesser cuts of meat that benefit greatly from a little extra attention. Oh, and it’s also easily modified — you could always substitute apple juice, orange juice, or pineapple juice for the cider if you don’t have any on hand.


NOTE: I’m sure I don’t need to tell you — though I am about to do so just the same — that this marinade and sugar dusting would work just as well with chicken or other cuts of pork. For we like treatments that multitask, do we not?

Estimated cost for four: $7.56. The honey is $0.50 for 2 tablespoons. The Dijon mustard is $2.99 for 19 tablespoons, so that’s $0.32. The olive oil is $0.48 at $7.99 for 67 tablespoons. The apple cider is $2.99 for 8 cups, so ¼ cup is approximately $0.10. The spare ribs are $3.99 per pound, and 1 ½ pounds, that will run us $6.00 or so. The brown sugar is $0.04 per tablespoon, so $0.16 for our dusting here.


  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup apple cider
  • Kosher salt and freshly ground black pepper
  • 4 boneless country-style pork spareribs, 3/4-1-inch thick, approx. 1 1/2 pounds
  • 1/4 cup packed brown sugar


Calories Per Serving516

Folate equivalent (total)1µg0.2%

Riboflavin (B2)0.3mg16.7%

The Meatwave

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Part of my holiday planning is mapping out what I'm going to bring to three different potlucks that happen annually between Christmas in New Years. Being at my in-laws in Texas without a smoker has forced my hand to look towards braised meats and baked pastas in the past, but I've helped remedy that situation by somewhat-selfishly gifting my brother-in-law with a kamado cooker as a housewarming gift, which is now ready for use. While I've loved all the chilis, barbacoas, and lasagnas I've made, I'm finally opened to explore my true calling and great pot luck fare&mdashbarbecue. In testing the waters for what might make a suitable dish, I tried out a few racks of pork ribs finished with a golden South Carolina-style mustard sauce.

There wasn't much difference between my normal ribs and these, with the exception of the sauce, and I wanted to make sure that was really great. I feel like there's a fine line between amazing mustard sauces and ones that just taste like no more than French's with more vinegar. To make sure my sauce was fully layered and stood in the category worthy to adorn great barbecue, I took my base South Carolina sauce recipe and tinkered with the measurements and ingredients ever so slightly to bring it from exemplary of the style to something that truly stands out, in my opinion anyway.

Knowing what the sauce tasted like let me build a rub that would compliment and fill in the holes to round out the entire flavor profile. Because mustard has a bit of a strong bite, I went pretty heavy with the sugars in the rub, using both dark brown and turbinado sugars. The remaining ingredients in the rub were from my standard line-up&mdashpaprika, celery salt, granulated garlic, chili powder, mustard powder, onion powder, cumin, and a hefty portions kosher salt and coarsely ground black pepper.

Something I've done in competition to create a thicker layer of rub to ensure maximum flavor in one-bite was to brush on mustard before applying the seasoning. Since I was making mustard ribs, I thought that would be a fitting procedure to follow here, even if that brushing of mustard had little to no discernible flavor impact itself from my observations.

So after coating each rack with mustard, I went in heavy with the rub and covered every surface of the four racks of St. Louis-cut beauties I picked up from the butcher.

I prepped my ribs the night prior and let them sit in the fridge overnight so I can get smoking at the crack of dawn, but you can certainly throw them straight in the smoker after rubbing them down if you want. This was actually the first time I fired up the smoker since moving to North Carolina, and boy did it feel good to get back into the habit.

It felt even better when I had these waiting for me after five hours of smoking. The only thing I did to them while cooking was mist them with apple juice about every hour to help maintain that gorgeous mahogany color.

I've found with my barbecue sauce testing that mustard sauces fair better uncooked&mdashthey can sometimes get too bitter or even gritty after being taken to the flames. That left me finishing these ribs a healthy slather of that yellow gold right before I served them rather than in the last 30-minutes of cooking.

Firs things first, these ribs were cooked tremendously well. Maybe it was a sign for me to get back to my true calling, but with minimal work, these ribs were glistening, incredibly moist, and perfectly tender. The rub and sauce combo were almost secondary to that, but they sure worked their magic as well. As I hoped, the rub gave the ribs a nice hit of sweetness along with its complexity, which balanced out the bite of the mustard really well. The sauce itself was a well suited for smoked meats, having the hallmark depth and progression of flavors of barbecue sauce that ranged from sweet to tangy to savory to spicy. They were an excellent rib for the first true barbecue I've served in my new home, and would be an excellent choice for one of my potlucks to show off my barbecue skills&mdashsomething I've yet to really do with my Texas family.

Honey Mustard Glazed Ribs Recipe

One of my favorite meat parts is ribs. Because it is the ribs that consist of several kinds of meat fibers and a moderate amount of fat. And the ribs, when cooked properly, become incredibly soft and just melt in your mouth.

Just look at these beauties I purchased for one of the best recipes – honey mustard ribs. The ribs can be pork, beef, or lamb. My store mostly sells pork, so that’s what I’m going to cook with.

When buying, be sure that the meat is fresh, odorless, and without bone crumbs. It is desirable that the meat layer prevails before the fat, otherwise the final dish may turn out too fatty. We wash pork ribs (1 kg) well under running water and dry them with paper towels. It is important for us to dry the meat completely, so that during the next step, frying, the water will not shoot in the hot oil. Actually, we will fry the ribs in order to achieve a golden crust and to give the meat a “fried” flavor. To avoid anything sticking, evenly coat the piece with vegetable oil (1 tbsp). You can use olive oil or sunflower oil.

It is best to fry the ribs in a non-stick pan. Alternatively, you can use a grill pan, but we will not get an even crust on it. The pan should be well heated, and we start frying meat on medium heat. We fry a few minutes on the top and bottom side of the ribs. I turn the ribs several times, so they do not begin to stick.

When we see a clear golden effect and the crust that appears, repeat the procedure for the sides.

The best way to roast the sides of the ribs in a pan is to use kitchen tongs. This way you can easily hold the meat and it won’t tip over.


While the pork ribs are roasting, prepare the sauce and other spices. In a separate bowl mix freshly ground pepper (1 tsp.), paprika (1 tsp.) and salt (1 tsp.). This will be the sprinkle we use to coat the pork before we send it to the oven.

If you can’t live without spice, add red pepper. But I’ll be honest, despite my love of spicy dishes, I cook these ribs without spicy seasonings so as not to harm the delicate flavor of the rib meat.

For the sauce, mix in a bowl of liquid honey (2 tsp), soy sauce (2 tbsp) and two types of mustard, Dijon (2 tsp) and grainy (2 tsp). Stir the liquid well until smooth when the honey and mustard are completely dissolved in the soy sauce.

Now put the roasted piece of meat into a deep baking tray, previously covered with foil. First evenly sprinkle the ribs with dry spices, then start applying a small amount of sauce.

It is most convenient to spread the liquid sauce with a magic kitchen brush. The only thing is that we do not smear the sauce completely, because during cooking we will have to repeat this procedure 3-5 more times. Pour a small amount of boiled water (100 ml) on the bottom of the form, and put the ribs to bake in an oven heated to 180°.

The increased humidity in the oven, obtained at the expense of water, will make the ribs more juicy and soft, while we do not get the taste of boiled meat.


Every 10 to 15 minutes, take the ribs out and spread the sauce on them. Depending on their size, the whole baking process can take anywhere from 30 to 50 minutes. So try to distribute the time and honey mustard sauce evenly.

With each new glaze, the color of the meat will become more and more caramelized and the flavor in the kitchen will be fantastic.

If you are afraid of overcooking or undercooking the meat, use a kitchen thermometer. In the case of baking ribs in the oven, the option with a long dipstick is excellent. The temperature inside the meat should reach 65° so that after “resting” the ribs will warm up to 71°. I used to hesitate to use thermometers during cooking, but now they have become constant helpers in our kitchen, which I do not regret one bit!


Take the finished meat out of the oven and leave it for 5 minutes. During this time, the temperature will equalize throughout the ribs and the meat juices will spread evenly over all the fibers.

Now slice the ribs into portions and serve. If you’ve done everything right, the meat will be incredibly juicy and flavorful.

Pork ribs go great with a sweet sauce and go well with any type of garnish. Completely similar would be cooking, according to this recipe, ribs on the barbecue. Only I recommend immediately sprinkling the meat with dry spices, and after the first roast, start pouring the sauce. But the end result will be just as tasty and juicy, with the additional flavor of smoke.

Oven-Baked Honey-Glazed Pork Ribs Recipe

If you check our recipes regularly, you know we love ribs just about any time of the year. Honestly, I can’t try enough recipes and I just found another that you don’t even need to fire up the BBQ for. I will admit, I was not expecting much, as I personally believe the best ribs are cooked over charcoal, but this one turned out pretty good and clean up was about as easy as it gets.


  • 2T raw honey
  • 2t brown sugar
  • 1/3c olive oil
  • 2T fresh lemon juice
  • 2t salt
  • 1t pepper
  • 4 cloves garlic, peeled and crushed
  • 2t paprika
  • 2T oregano
  • 1T yellow mustard (personally, I use horseradish mustard for extra kick)
  • 2t sriracha
  • 1t liquid smoke
  • 2 racks pork ribs (about four pounds)
  1. Remove the membrane from the bottom side of the ribs (if you have never done this, it is very easy. Just flip the ribs over to expose the bone on the underside of the ribs. Slide your knife under the silverskin and pull. The membrane should come off like you are peeling off the back of a label, easy peasy).
  2. Preheat your oven to 375 degrees Fahrenheit.
  3. In a large bowl, combine all ingredients (except the ribs) and whisk together until well combined.
  4. Place ribs in a large roasting pan (use a pan with rack, place ribs on the rack), then coat with glaze (apply generously to both sides of the ribs).
  5. Add ½ inch of water to the bottom of the roasting pan.
  6. Pour any remaining glaze over the top of ribs, then place in oven.
  7. Allow to cook for about 90 minutes.
  8. Using drippings in the bottom of the roasting pan, continue to glaze ribs about every 20 minutes until they are done cooking.
  9. If you see the ribs are starting to overly brown, cover them with foil for the remainder of the time.
  10. Before serving, allow ribs to rest for about ten minutes.

That is all there is to it! Now all you need to do is figure out what sides you want to serve! If you need to order some raw honey to make this recipe, click here. And, remember, we offer FREE shipping on all orders of $150 or more.

Recipe via Jo Cooks, Photo via
TheCooknShare YouTube Video Screeshot

Fall Off the Bone Oven Ribs

Fall off the bone ribs, now that's what I'm talkin' about y'all! This beautiful weather the past few weeks has had me in the mood to get a garden going for sure, but it's also had me in the mood for barbecue! I have literally been craving it for weeks now.

Now, first things first inevitably somebody is gonna pop by here from a random hit on the interwebs and lecture me that ribs are not supposed to be "fall off the bone" and that if they are it's just wrong.

You see, there are tens of thousands of us who actually really do like them that way. Besides that, I never have quite understood why folks think it's appropriate anyway to pop into somebody else's kitchen and tell them how they think they're cooking something "wrong." Anyway.

While I also enjoy a smoked rib that has a little tooth to it on occasion, I actually prefer them much more when they are ultra tender, and well. fall off the bone, and based on comments over the years, a lot of you also do. I do admire folks who have the tenacity and dedication to wood smoke meat, it's not for me.

Her version is delicious and you can find it right here. It's completely different than this one and can be finished on the grill. But the revelation that you just do not have to do ribs on the grill to get good ribs just totally liberated me! Though I do them on the grill on occasion, this method here gives a great rib using the oven.

For these oven ribs I also like doing a rub and then also applying barbecue sauce.

If you want to add a bit of smoky flavor to these oven ribs, just before you put on the rub, take a teaspoon of liquid smoke and mix it with a tablespoon of water. Brush that on both sides of the ribs, then apply the dry rub.

Now first - I get questions about the differences between baby back ribs and spareribs (not that I'm any kind of a rib expert or anything. ) - here's what I know.

Spareribs are from the belly area of the hog. They are generally large and fairly meaty, but they do contain more fat, and consequently, more flavor than baby back ribs do. These are often referred to as St. Louis style ribs.

Baby back ribs or pork loin back ribs are from the loin area of the hog. They are much leaner and the most tender of the ribs. They are also the most expensive.

And that's pretty much all I have to say about that (because, that's all I know about it!).

These ribs go low and slow in the oven, so once you get them going, you can pretty much go about your business around the house (or the yard) and just come back in 2 hours to put some sauce on them, wrap 'em up and let 'em go for another 2 hours. Sure beats worrying over the grill if you ask me. And you don't have to keep stoking the coals or worry over whether you have enough propane.

Now, I'll be honest. These ribs are indeed difficult to just pick up and eat off the bone, because well, they are so tender the bone just falls away. But nobody says that you still can't go on ahead and use your fingers to eat 'em anyway. Least not around these parts they don't! I say dig in, get messy, and lick those fingers because I'm tellin' ya, the rub is delicious, but if you like sauce too, especially a sweet and spicy sauce like we do in South Mississippi, you're definitely gonna love these with my homemade sauce too.

Fall Off the Bone Oven Baked Pork Spareribs with Homemade Sweet & Spicy Barbecue Sauce


  • 1 rack (approx. 5 pounds) of pork spareribs or baby back ribs
  • Your favorite commercial or homemade barbecue sauce
  • 1 teaspoon garlic salt
  • 1 teaspoon cumin
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1/4 teaspoon of white pepper
  • 1/4 cup brown sugar


  1. Preheat oven to 250 degrees F. Ribs will cook for a total time of 4 hours.
  2. Combine all of the dry rub ingredients in a small bowl. Prepare the rack by removing the membrane from the back of the ribs and cutting away that extra little flap of tough meat across the top - just discard that or save for another use.
  3. Line a baking pan with aluminum foil. On the bottom side of the ribs, sprinkle on a generous amount of the dry rub and rub it in. Set the ribs on the baking pan with the seasoned side down, and apply the remaining dry rub on the top side. Roast uncovered at 250 degrees F for 2 hours.
  4. After the ribs have cooked for 2 hours, remove them and pour some of the sauce over the top of the ribs. Using a brush, gently spread the sauce all over the ribs.
  5. Cover the entire pan tightly with aluminum foil and return to the oven, baking for an additional 2 hours, or until the meat begins to pull away from the bone.
  6. If you like, unwrap, brush with a bit of sauce and finish under the broiler for a minute or so. When ready to serve, brush a little extra sauce on each serving but definitely serve with a side of sauce for dipping.


Depending on what kind of sauce you use, if you want a bit more of smokey flavor to the ribs, just before you put on the rub, take a teaspoon of liquid smoke and mix it with a tablespoon of water. Brush that on both sides of the ribs, then apply the dry rub. Not sure what to do with leftovers? Build a BBQ Sundae!

Time Saving Tip: Since these take some time to cook, I have a fantastic tip from Teresa T. that she was happy to let me pass on. She cooks 3 or 4 racks at a time, taking them through the first 2 hour phase of cooking. She keeps 1 rack going for supper, but allows the other 3 to cool, and then wraps them in a double layer of heavy duty foil, and freezes them. When she is ready for another rack she defrosts it, then continues the remaining 2 hours in the oven. Brilliant and what a great timesaver!

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Honey-Mustard Glaze for Ribs

This post is sponsored by Kingsford, but the content and opinions expressed here are my own. Summer might be coming to an end, but that doesn’t mean you have to stop grilling! We only use Kingsford Charcoal in this household and encourage you to do the same. Kingsford Charcoal is the most consistent brand, and offers the best signature flavor that only their charcoal can offer. In less than 20 minutes, we get perfectly heated charcoal to sear our meat with the perfect kiss of char.

No matter the weather, you can catch me on the grill. Today I whipped up some easy indoor-baked ribs, but then said to myself “These would be so much better with that signature charcoal flavor” — then I quickly lit some briquettes in my chimney, and prepared a very quick honey-mustard glaze. When the grill was nice and hot, I slapped the ribs on the grates and let them finish cooking over the hot coals. Brushing that glaze and letting it caramelize over the ribs, almost candying them? Oh my goodness, it was SO legit. That smoky wood-fire flavor is KEY! It tastes good on anything, from desserts, to vegetables, to meats — you honestly cannot go wrong.

I also par-cooked some fresh corn, then charred it over the grill to blister the delicate skins and lend the elote-style pasta salad even more depth of flavor. This is a dish we will be eating all-year-round. This entire meal was so memorable, and one for the books. We kept it simple, and in doing so, we now have a favorite way to prepare our ribs and elote-style pasta salad.

I know lots of you are intimidated by the sheer thought of standing over a grill, afraid you might burn something — but I want to ease your mind. Grilling is super easy! Bank your coals to one side to create a hot zone, and leave the other side empty to create a cooler zone. This will allow you to manage the cooking temperature for your food, and move things around to avoid burning them. For example, place burgers on the hot side for a few minutes per side, then switch them to the cooler side when it’s time to add the cheese. You can also warm the buns on the cooler side without burning them. Want to add even more smoke flavor? Pile a few chunks of wood on top of the hot coals and allow them to infuse your food with their signature flavor.

For those of you who grill, no matter what time of year it is, you cannot beat Kingsford Charcoal. So make sure you check out the Kingsford Recipe Page for grilling inspiration and pick up several bags of Kingsford Charcoal for your next backyard barbecue. Make some incredible food and amazing memories!

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Honey-Mustard Grilled Pork Ribs

Over the weekend, Juan and I decided to stay home and cook instead of eating out. For weeks we had been craving a good pork dish, so we fancied the idea of heading to Carrefour and getting pork – no matter the cut. We found a nice slab of pork ribs and toyed with the idea for less than 2 seconds before we grabbed it, paid for it, and rushed back to grill it.

It’s SO TERRIBLY EASY, anyone can make it.


1) 1kg of pork ribs
2) Mustard
3) Honey
4) Lemon juice
5) Cooking oil

1) Place the pork ribs on a cutting board
2) Make the marinate by mixing mustard, honey and lemon juice (quantity of each to your taste)
3) Use a clean brush to spread the marinate on all surfaces of the pork rib slab
4) Use another brush to spread some cooking oil over the grill
5) Place the pork rib slab on the oiled grill and cook for 30 – 40 minutes at medium-high heat, or until the pork is fully cooked and no longer raw (no more bloody parts seen)
6) Serve with a side of fries or salad

Place pork rib slab on a cutting board:

Mix mustard, honey and lemon juice to make the marinate:

Spread marinate on all surfaces of the pork rib slab:

Brush the grill with cooking oil to prevent ribs from sticking to the grill:

Want to remember this honey mustard bbq sauce glazed ribs recipe? Pin for later!

Hi, I’m Jordan – a work at home mom with 3 super fun little boys and a rising country star hubby. I love entertaining guests and want to help you make entertaining easy!


  1. Erbin

    There is something in this. Thanks for the explanation, I also think that the simpler the better ...

  2. Kristanna

    I think you will find the right solution. Do not worry.

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