Ribs with Mustard and Brown Sugar Glaze Recipe

Name: Ribs with Mustard and Brown Sugar Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dry Rub; 1-1/2 qt. brown sugar, firmly packed; 1-1/2 cups kosher salt; 6 Tbsp. garlic powder; 6 Tbsp. dried minced onion; 6 Tbsp. dry mustard; 2 Tbsp. ground red pepper; 2 Tbsp. ground cinnamon; 2 Tbsp. ground cumin; Mop Sauce; 1-1/2 cups GREY POUPON Classic Dijon Mustard; 2 cups chicken broth; Mustard Spread; 3 cups GREY POUPON Classic Dijon Mustard; 1 cup canola oil; 24 each pork spareribs (1-lb. slabs) Safeway 1 lb For $2.88 thru 02/09

Servings: persons

Dry Rub
1-1/2 qt. brown sugar, firmly packed
1-1/2 cups kosher salt
6 Tbsp. garlic powder
6 Tbsp. dried minced onion
6 Tbsp. dry mustard
2 Tbsp. ground red pepper
2 Tbsp. ground cinnamon
2 Tbsp. ground cumin
Mop Sauce
1-1/2 cups GREY POUPON Classic Dijon Mustard
2 cups chicken broth
Mustard Spread
3 cups GREY POUPON Classic Dijon Mustard
1 cup canola oil
24 each pork spareribs (1-lb. slabs) Safeway 1 lb For $2.88 thru 02/09

1
Dry Rub: Combine all ingredients.
2
Reserve 3 cups (or 1/2 cup for trial recipe) of the Dry Rub for preparation of the Mop Sauce.
3
Mop Sauce: Combine 3 cups reserved Dry Rub (or 1/2 cup reserved Dry Rub for trial recipe) and the mustard.
4
Gradually add broth, stirring until well blended; cover.
5
Refrigerate until ready to use.
6
Mustard Spread: Beat mustard and oil with wire whisk until well blended.
7
Spread Mustard Spread evenly onto both sides of ribs; sprinkle with remaining Dry Rub.
8
Place in single layer in sheet pans; cover tightly with foil.
9
Refrigerate at least 4 hours or up to 24 hours.
10
Bake ribs, covered, in 225 degrees F-standard oven 4 hours, reheating the Mop Sauce for the last few minutes of the bake time.
11
Remove ribs from oven.
12
For each serving: Grill 1 slab ribs on medium-high heat 1 to 2 min.
13
on each side or until heated through, brushing frequently with some of the Mop Sauce.

2517

kcal

Calories

160

Fat

Carbs

212

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Dry Rub, 1-1/2 qt. brown sugar, firmly packed, 1-1/2 cups kosher salt, 6 Tbsp. garlic powder, and more.

Yes, Ribs with Mustard and Brown Sugar Glaze falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ribs with Mustard and Brown Sugar Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions