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Apr 9, 2010

Country Glazed Ribs


3 to 4 pounds pork baby back ribs, cut into 3- to 4-rib portions

1/2 cup French's  Hearty Deli Brown Mustard

1/2 cup packed brown sugar

1/2 cup finely chopped onion

1/4 cup French's  Worcestershire Sauce

1/4 cup cider vinegar

1 tablespoon mustard seeds

1 teaspoon ground allspice

Honey Mustard Dip (recipe follows)

Place ribs in large shallow glass baking pan or resealable plastic

food storage bag. To prepare marinade, combine mustard, sugar, onion,

Worcestershire, vinegar, mustard seeds and allspice in small bowl;

mix well. Pour over ribs, turning to coat all sides. Cover and

marinate in refrigerator 1 hour or overnight.

Place ribs on grid, reserving marinade. Grill over medium coals 45

minutes or until ribs are barely pink near bone, turning and basting

frequently with marinade. (Do not baste during last 10 minutes of

cooking.) Serve with Honey Mustard Dip. Garnish as desired.

Honey Mustard Dip

Makes 1 cup


1/2 cup French's  Hearty Deli Brown Mustard

1/2 cup honey

Combine mustard and honey in small bowl; mix well