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Tender Honey Mustard Glazed BBQ Ribs

honey mustard glazed BBQ ribs - featured image
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This honey mustard glazed BBQ ribs recipe delivers tender, fall-off-the-bone ribs with a sticky, sweet-tangy glaze. Slow-cooked low and slow, these ribs are flavorful, easy to make, and perfect for gatherings.

Ingredients

Scale
  • 2 racks pork ribs (about 3–4 lbs), baby back or St. Louis style
  • Salt and black pepper, to taste
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ cup honey (preferably raw or local)
  • ¼ cup Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon olive oil
  • ¼ teaspoon optional chili flakes

Instructions

  1. Preheat your oven to 275°F (135°C). Line a baking sheet with foil for easy cleanup.
  2. Remove the silver skin membrane from the bone side of the ribs if not already removed. Pat ribs dry and season generously with salt, pepper, smoked paprika, garlic powder, and onion powder on both sides.
  3. Wrap the ribs tightly in foil, bone-side down, to trap moisture. Double-wrap if needed to avoid leaks.
  4. Place the wrapped ribs on the baking sheet and bake for 2.5 to 3 hours until very tender and starting to pull away from the bone.
  5. While ribs cook, whisk together honey, Dijon mustard, whole-grain mustard, apple cider vinegar, Worcestershire sauce, brown sugar, olive oil, and optional chili flakes in a bowl until smooth.
  6. Remove ribs from oven and carefully unwrap, watching for hot steam. Discard foil and place ribs back on the baking sheet, bone-side down.
  7. Brush ribs generously with the honey mustard glaze, coating all surfaces.
  8. Increase oven temperature to 425°F (220°C) and return ribs uncovered to the oven for 15-20 minutes to caramelize the glaze and create a sticky crust.
  9. Let ribs rest for 5 minutes before slicing between the bones to allow juices to redistribute.

Notes

Remove the silver skin membrane for tender ribs. Wrap ribs tightly in foil to trap moisture during slow cooking. Brush glaze on just before the high-heat finish to avoid burning. Tent ribs with foil if glaze starts to burn during caramelization. Let ribs rest before slicing to keep them juicy. For gluten-free, substitute Worcestershire sauce with tamari or coconut aminos. For a grill finish, after slow cooking, glaze and grill ribs for 5-7 minutes.

Nutrition

Keywords: BBQ ribs, honey mustard glaze, fall-off-the-bone ribs, sticky ribs, easy BBQ recipe, slow cooked ribs, pork ribs, summer grilling

Find it online: https://twirltaste.com/tender-honey-mustard-glazed-bbq-ribs-recipe-easy-sticky-fall-off-bone-tips/