Spicy Honey-Mustard Glazed Pork Ribs

Name: Spicy Honey-Mustard Glazed Pork Ribs
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 2 kilograms baby back pork ribs; 1 teaspoon Cajun seasoning; 118 milliliters cider vinegar; 237 milliliters Dijon mustard; 8 servings ground black pepper to taste; 355 milliliters honey; 1 small onion, minced; 59 milliliters crushed red pepper flakes; 1 teaspoons salt; 2 Tbsps vegetable oil

Spicy Honey-Mustard Glazed Pork Ribs might be just the main course you are searching for. One portion of this dish contains roughly 46g of protein, 32g of fat, and a total of 683 calories. This gluten free and dairy free recipe serves 8. If you have pepper flakes, honey, salt, and a few other ingredients on hand, you can make it. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Preheat grill for medium heat and lightly oil grate.

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Cooking Oil

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Grill

Heat oil in a saucepan over medium heat.

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Cooking Oil

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Sauce Pan

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.

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Red Pepper Flakes

Cajun Seasoning

Black Pepper

Mustard

Vinegar

Honey

Onion

Salt

Remove from heat, and set aside.

Generously sprinkle ribs with salt and pepper on both sides.

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Salt And Pepper

Ribs

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.

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Ribs

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Grill

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.

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Sauce

Ribs

Remove ribs from grill.

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Ribs

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Grill

Heat remaining sauce, and serve as a dipping or mopping sauce.

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Sauce

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Grill

Sauce Pan

Ingredients

Servings:

2kilograms

baby back pork ribs 1teaspoon

Cajun seasoning 118milliliters

cider vinegar 237milliliters

Dijon mustard 8servings

ground black pepper to taste 355milliliters

honey 1small

onion, minced 59milliliters

crushed red pepper flakes 1teaspoons

salt 2Tbsps

vegetable oil

Recommended wine: Pinot Noir, Shiraz, Zinfandel

Pork Ribs can be paired with Pinot Noir, Shiraz, and Zinfandel. Pork ribs and other barbecued porks with sweet-and-spicy sauces work well with these red wines. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.