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COUNTRY GLAZED RIBS
3 to 4 pounds pork baby back ribs, split
1/2 cup FRENCH'S® Spicy Brown Mustard
1/2 cup packed brown sugar
1/2 cup finely chopped onion
1/4 cup FRENCH'S® Extra Tenderizing™ Worcestershire Sauce
1/4 cup cider vinegar
1 tablespoon mustard seed
1 teaspoon ground allspice
Honey Mustard Dip (recipe follows)
Place ribs in a shallow non-reactive baking pan or large resealable plastic food storage bag. Combine mustard, sugar, onion, Worcestershire, vinegar, mustard seed and allspice. Pour marinade over ribs, turning to coat all sides. Cover and marinate in refrigerator for 1 hour or overnight.
Grill ribs over medium heat for 45 minutes or until meat is no longer pink, turning and basting frequently. (Do not baste during last 10 minutes of cooking.) Serve with Honey Mustard Dip.
Tips from French's
Honey Mustard Dip: Mix 1/2 cup each FRENCH'S® Spicy Brown Mustard and honey. Makes 1 cup.