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    Labor Day: Country Glazed Ribs


    Source of Recipe


    fbnr.com

    List of Ingredients




    3 to 4 pounds pork baby back ribs, cut into 3- to 4-rib portions
    1/2 cup French's® Bold n' Spicy Brown Mustard
    1/2 cup packed brown sugar
    1/2 cup finely chopped onion
    1/4 cup French's® Worcestershire Sauce
    1/4 cup cider vinegar
    1 tablespoon mustard seeds
    1 teaspoon ground allspice
    Honey Mustard Dip (recipe follows)

    Recipe



    Place ribs in large shallow glass baking pan or resealable plastic food storage bag. To prepare marinade, combine mustard, sugar, onion, Worcestershire, vinegar, mustard seeds and allspice in small bowl; mix well. Pour over ribs, turning to coat all sides. Cover and marinate in refrigerator 1 hour or overnight.

    Place ribs on grid, reserving marinade. Grill over medium coals 45 minutes or until ribs are barely pink near bone, turning and basting frequently with marinade. (Do not baste during last 10 minutes of cooking.) Serve with Honey Mustard Dip. Garnish as desired.



    ---Honey Mustard Dip---


    Ingredients
    1/2 cup French's® Bold n' Spicy Brown Mustard
    1/2 cup honey



    Combine mustard and honey in small bowl; mix well.

    Makes 1 cup

 

 

 

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