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Balsamic, Soy & Honey Mustard Ribs




Source of Recipe


buny


List of Ingredients




4 pounds spareribs, or your favorite ribs
1 1/2 teaspoons red peppercorns
1 1/2 teaspoons green peppercorns
1 1/2 teaspoons white peppercorns
1 1/2 teaspoons black peppercorns
1/2 cup honey mustard

BALSAMIC MARINADE:
6 tablespoons balsamic vinegar
6 tablespoons dry red wine
1/4 cup dark soy sauce
2/3 cup dijon mustard
5 cloves garlic, finely minced



Recipe



Remove membrane from underside of the ribs. Then place ribs in a rectangular dish or baking pan. Place peppercorns in saute pan over medium heat and toast until they begin to pop. Transfer peppercorns to spice grinder or mortar and pestle and coarsely grind them. Combine ground peppercorns with mustard. Using fingers or a spoon, rub mustard and pepper over ribs, coating evenly. To make marinade, combine all ingredients in a small bowl. Stir well. Marinate ribs, refrigerated for at least 15 minutes. For more flavor marinate up to eight hours.

To grill ribs, if using a gas barbecue, preheat to 325ºF. If using charcoal or wood, prepare a fire. When coals or wood are ash-covered, push them to outside of grill. Place a pan of water in the bottom of the grill among the coals and cover the coals with the cooking grate. Place a rib rack on the cooking grate and add ribs. Or, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill. Cover the grill. Regulate the heat so it remains at a medium temperature. Occasionally, during cooking, baste the ribs with extra marinade. Grill the ribs until meat begins to shrink from the ends of the rib bones.