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This recipe is very easy

Honey Mustard Ribs

1 hour 45 minutes Cook time 30 minutes Prep time 4 à 6 servings

Ingredients

Sauce ingredients

Preparation

In The Oven

  1. Place oven rack in middle position. Preheat oven to 170 °C (340 °F).
  2. In a bowl, combine dry rub ingredients for the ribs.
  3. Place ribs on 2 large sheets of aluminum foil. Drizzle ribs with oil and rub each side with spice mixture. Close foil to seal and place on a large baking sheet.
  4. Bake for 1 hour 30 minutes.
  5. Meanwhile, prepare sauce. In a small saucepan, bring all ingredients to a boil and simmer for about 2 minutes. Season with salt and pepper. Set aside 1 ½ cups of sauce to brush on ribs. Save remaining sauce for serving.
  6. Brush ribs on both sides with honey mustard sauce.
  7. Preheat barbecue to medium or turn on oven broiler.
  8. Grill ribs on the barbecue for 5 to 6 minutes per side, or broil on a baking sheet in the oven, brushing regularly with sauce. Be careful not to overcook. The ribs caramelize very quickly in the sweet sauce.
  9. Serve with rice and a green salad, with remaining sauce on the side.

Sous vide

  1. Fill a large pot or sous vide container with water. Attach the immersion circulator to the rim of the container according to the manufacturer’s instructions. Set cooking temperature to 74 °C (165 °F). Allow water to reach the right temperature.
  2. Meanwhile, combine the dry rub ingredients in a bowl.
  3. Cut racks into sections of about 5 ribs each and place on a baking sheet. Season with salt and pepper. Coat ribs entirely with the dry rub.
  4. Fold over the rim of a medium sous vide bag or zipper freezer bags to keep the outside of the bag clean. Place one section in each bag.
  5. Turn up the rims of the bags and seal them with a vacuum sealer or immerse zippered bags in water (without submerging) to expel the air, then seal them shut.
  6. Using clamps, secure bags to sides of the container to fully immerse meat in water. Set cooking time to 12 hours.
  7. Remove bags from water. Remove ribs from bags and place them on a baking sheet.
  8. Meanwhile, prepare sauce. In a small saucepan, bring all ingredients to a boil and simmer for about 2 minutes. Reserve ½ cup of sauce to baste ribs. Save remaining sauce for serving. Continue with step 6 above.

Valeur nutritive (par portion)

  • 1010 calories
  • 53 g of protein
  • 51 g of fat
  • 85 g of carbohydrates
  • 1 g of fibre
  • 78 g of sugar
  • 744 mg of sodium
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