Baby Back Ribs with Honey Mustard Glaze

by Sue Taggart

A real crowd pleaser and very easy to make. Perfect with a zesty coleslaw.

Serves 4:

4 lb Baby Back Ribs (2 racks)


1 tbsp chili powder

1 tbsp ground coffee

4 tbsp brown sugar

2 tbsp ground cumin

1 tsp cayenne pepper

1 tsp sea salt

1 tsp ground black pepper


Heat oven to 275 degrees. In a small bowl combine all the ingredients for the rub. Put the ribs in a large shallow baking tray and rub the ribs with the spice rub. Cover tightly with foil and bake until tender and the meat pulls away from the bones (about 3 hours)


1/2 c dijon mustard

1/2 c balsamic vinegar

1/4 c honey

In a small bowl combine the ingredients and reserve half the glaze for serving.

Heat grill to medium high. Baste the ribs with the remaining glaze and grill, turning occasionally until just beginning to char—4 to 5 minutes. Serve with the reserved sauce.

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