Appetizers (29)
Baked Goods (60)
Baking (1)
Beer Recipes (4)
Beverages (5)
Breads (7)
Breakfast & Brunch (25)
Brunch (3)
Budget Cooking (8)
Cakes (2)
Chinese_Foods (0)
Dessert (10)
Diabetic Diets (1)
Dinner (22)
Down Home & Delicious! (21)
Drinks (1)
Ethnic (38)
Fish (5)
Fish And Seafoods (32)
Fruits, grains & veggies (14)
Generous Husband Tips (4)
Holiday Foods (86)
I'm Feeling Crazy (17)
Jam, Jellies and Preserves (2)
Lunch (12)
Main Dishes (146)
Menus (2)
Miscellaneous (14)
On the Side (69)
Organic (8)
Pasta (17)
Poultry (0)
Red Meat (3)
Rice Dishes (1)
Salads (7)
Snack (0)
Snacks & Appetizers (28)
Soups & Stuff (70)
Special Diets (27)
Spice Aroma (0)
Sweets & Desserts (42)
The Healthiest Foods (3)
Vegetable Dishes (2)
Weight Management (27)

You Perfect it we Protect it! Infinity Classic Collectors Insurance from Yellowhammer!
 
Subscribe!
Get free recipes in your email. Enter your email address below to sign up.


Recipe info
Category: Miscellaneous/Camping
Rating: 5.00
Contributor: loafer
Share this Recipe on Facebook:
Print this recipe

Mustard-Glazed Ribs
Makes 4 servings
Prep: 25 minutes
Grill: 1-1/2 hours

2 tablespoons cooking oil
1/3 cup chopped sweet onion
1 cup whole grain, spicy brown, or other mustard
2 tablespoons sorghum or honey
2 tablespoons cider vinegar
1 teaspoon snipped fresh summer savory or 1/8 teaspoon dried summer savory, crushed
3 pounds pork country-style ribs
Quartered oranges (optional)
Fresh lemon verbena leaves (optional)


1. For glaze, heat oil in a medium saucepan over medium-high heat; cook onion in hot oil until golden brown. Reduce heat to low; stir in mustard, sorghum or honey, and vinegar. Simmer for 3 minutes. Stir in savory; cook and stir for 1 minute more. Set aside, reserving about one third of glaze to serve with ribs.
2. Trim excess fat from ribs. Prepare grill for indirect grilling. Test for medium heat above the pan. Place ribs, bone side down, on the grill rack over the drip pan.
3. Cover and grill for 1-1/2 to 2 hours or until tender, brushing occasionally with glaze during the last 10 minutes of grilling. Heat and pass reserved glaze with ribs. Garnish with quartered oranges and fresh lemon verbena leaves, if desired. Makes 4 servings.
Email this recipe to a friend
Your email address:
Your friends address:
Recieve recipe s in your email.    

Rate this recipe

Very good

Good

Average

Poor

Very Poor


Polly Klaas Foundation