MUSTARD GLAZED BEEF SHORT RIBS
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Season the short ribs with salt and pepper and brown well in the oil and butter combined in a large saute pan. Remove the ribs and place into a casserole or roasting pan.
- Add the onion, carrot and celery to the saute pan and begin to caramelize the vegetables.
- Continue to cook the vegetable mixture before adding the jalapeno, garlic, tomato, cumin, beer and stock in quick succession. Bring this mixture to a rapid boil before pouring over the ribs in the casserole. The liquid should not rise more than 2/3 up the side of the ribs and the ribs should not be entirely submerged.
- Place the casserole into the oven, add the bouquet and braise the ribs until fork tender, about 1 1/2 hours.
- Remove the casserole from the oven, allow to rest for several minutes before placing the ribs on a sheet pan. Degrease the braising liquid, strain the vegetables out and discard and reserve the remaining juices for serving.
- Combine the mustard and honey in a bowl and liberally brush over the ribs. Place the ribs back into the oven and roast another 10 minutes until the glaze is caramelized dark and delicious.
- Serve with the cooking/braising liquid in a sauce boat.
MUSTARD GLAZED SPARERIBS
Steps:
- Preheat oven to 350. Rub rosemary and garlic into both sides of ribs. Sprinkle with salt and pepper. Arrange meaty side down on baking sheet. Bake @ 1 hour, turning once. (Can be prepared 1 day ahead. Cool completely, cover with plastic and refrigerate) Meanwhile, prepare glaze: Combine all ingredients in heavy small saucepan. Bring to simmer, stirring. Cool. Prepare barbecue grill (medium heat). Place ribs on grill rack, meaty side up. Spread top with 1/3 of glaze. Cook until bottom side is crisp, about 5 minutes. Turn, spread second side with glaze and cook until bottom side is crisp, about 5 minutes. Turn, spread top with glaze and cook until glazed. Transfer to platter and cut into individual ribs.
MUSTARD-GLAZED RIB ROAST
Make and share this Mustard-Glazed Rib Roast recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°.
- Make the rub: combine the mustard, shallots, garlic, rosemary, salt, and pepper in a small bowl.
- Place roast on a rack in a roasting pan.
- Using a rubber spatula or your hands, spread the rub all over the roast.
- Place in oven; cook for 20 minutes; then decrease oven temperature to 350°.
- Roast for another 40 minutes, and check with an instant-read meat thermometer.
- When internal temperature reaches 115°, the rib roast will be rare.
- Continue cooking if you like it more well done.
- Remove from oven; let rest for 5-10 minutes, loosely tented with foil, before removing the rib bone and slicing the meat into servings.
Nutrition Facts : Calories 1676.9, Fat 149.8, SaturatedFat 62.3, Cholesterol 331.1, Sodium 766.2, Carbohydrate 4.4, Fiber 0.9, Sugar 0.6, Protein 73.4
MAPLE GLAZED RIBS
Basted with a savory sweet sauce, these ribs are definitely finger-licking good!
Provided by Karen Toellner
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 3h40m
Yield 6
Number Of Ingredients 8
Steps:
- Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
- In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
- Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
- Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.
Nutrition Facts : Calories 485.2 calories, Carbohydrate 30.5 g, Cholesterol 117.1 mg, Fat 29.5 g, Fiber 0.1 g, Protein 24.2 g, SaturatedFat 10.9 g, Sodium 411.1 mg, Sugar 14.3 g
SPARERIBS WITH MUSTARD SAUCE
Make and share this Spareribs With Mustard Sauce recipe from Food.com.
Provided by Dine Dish
Categories Very Low Carbs
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Dry Rub Seasonings:.
- Combine salt, cumin, black pepper and cayenne pepper and mix well.
- Rub over entire surface of the spareribs.
- Creole Mustard:.
- Combine horseradish, yellow mustard and white wine.
- This will keep refrigerated for several months.
- Mustard Sauce:.
- Combine minced garlic, brown sugar, and Creole Mustard in a bowl and mix well.
- Grill ribs bone side down, glazing with mustard sauce as it cooks.
- Turn several times to avoid burning, adding sauce to the upper side.
- Glaze ribs with the honey near the end of the cooking time (approx 15 min).
Nutrition Facts : Calories 2592.1, Fat 175.6, SaturatedFat 63.5, Cholesterol 685.7, Sodium 14783.4, Carbohydrate 80.6, Fiber 6.2, Sugar 63, Protein 169.4
PORK RIBS WITH APPLE-MUSTARD GLAZE
Broiling the baby back ribs first gives them some color before they are slow-cooked (don't worry, broiling them is easy to do). The flavor is wonderful and the ribs are so tender, the meat falls off the bone.-Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- Cut ribs into serving-size pieces; sprinkle with salt and pepper. Place ribs, meat side up, on a broiler pan. Broil 4-in. from the heat for 5-7 minutes or until browned., Place onion in a 5- or 6-qt. slow cooker; top with ribs. In a small bowl, combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Serve with ribs.
Nutrition Facts :
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- In a medium bowl mix the glaze ingredients. Pour ½ cup of the glaze into a small bowl and set it aside.
- Using a dull dinner knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner of it with a paper towel and pull it off. Cut each rack crosswise in the middle to create two smaller racks.
- Season the half racks all over with the larger amount of glaze in the medium bowl, using about 3 tablespoons per side, putting more of it on the meaty sides. Using eight 18-by-24-inch sheets of heavy-duty aluminum foil, double wrap each half rack in its own packet and seal tightly. Allow the racks to stand at room temperature for 30 minutes before grilling.
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