Discover today this tasty recipe that will delight lovers of
ribs: mustard and honey ribs. A perfect combination of
sweetness and character, where the tenderness of pork meets the rich taste of
honey and the spiciness of mustard.
This dish will be delicious served with a bottle of our
VERSANT ROUGE. This wine comes from parcels located on the south
west side of our estate, on pebbly soils offering the best of Rougemont's
terroir.
INGREDIENTS
- 2.27 kg 5 lb Quebec back ribs, trimmed (membrane)
removed)
- 15 ml 1 tablespoon chili powder
-15 ml 1 tablespoon brown sugar
-5 ml 1 tsp garlic powder
-5 ml 1 tsp. onion powder
-1 ml ¼ tsp dry mustard
-Salt and freshly ground pepper to taste
SAUCE
- 180 ml ¾ cup honey
- 180 ml ¾ cup brown sugar
- 60 ml ¼ cup Dijon mustard
- 22.5 ml 1 ½ tbsp. prepared mustard
- 15 ml 1 tablespoon cider vinegar
- 3 garlic cloves, finely chopped
OVEN PREPARATION
1. Place rack in center of oven. Preheat oven to 170°C (340°F).
2. Mix dry ingredients for ribs in a bowl.
3. Place ribs on 2 large sheets of aluminum foil.
Oil ribs and rub each side with spice mixture. Close
the foil to seal well and place the ribs on a large baking sheet
.
4. Bake for 1 hour 30 minutes.
5. Meanwhile, make the sauce. In a small saucepan, bring all
ingredients to the boil and simmer for about 2 minutes. Season with salt and
pepper. Reserve 1 ½ cups for basting ribs. Reserve
the rest for serving.
6. Brush ribs on both sides with honey-mustard sauce.
7. Preheat barbecue to medium heat or turn on broiler.
8. Grill ribs for 5 to 6 minutes on each side on barbecue or
baking sheet, basting regularly with sauce. Watch out for
cooking. The ribs caramelize very quickly with the sweet sauce.
9. Serve with rice and a green salad. Serve with remaining sauce
and open a bottle of VERSANT ROUGE.