Honey Mustard Glazed Ribs Recipe

Свиное ребро в медово-горчичном соусе
Невероятно вкусные ребра рецепт
Свиные ребрышки в горчично-медовом соусе


✔ ribs - 1 kg
✔ honey - 2 tsp.
✔ soy sauce - 2 tbsp.
✔ oil - 1 tbsp.
✔ mustard with grains - 2 tsp.
✔ Dijon mustard - 2 tsp.
✔ salt - 1 tsp.
✔ pepper - 1 tsp.
✔ paprika - 1 tsp.
✔ water - 100 ml

🕜 1 hour 30 minutes 
👥 6 servings
Nutrition*: 14/27/2
Calories*: 305 kcal

* per 100 grams of raw product


  1. Wash and dry the ribs and coat them in oil.
  2. Roast the meat on all sides in a pan.
  3. Put the ribs in a baking dish, sprinkle with dry spices and apply the sauce. Add a little water to the baking tray.
  4. Bake the ribs in the oven at 180° for 30-50 minutes. From time to time smear sauce over the meat.
  5. Take the ribs out of the oven and let it "rest" for 5 minutes.
  6. Enjoy the incredibly delicious and fragrant ribs in a honey-mustard sauce.

Full recipe

One of my favorite meat parts is ribs. Because it is the ribs that consist of several kinds of meat fibers and a moderate amount of fat. And the ribs, when cooked properly, become incredibly soft and just melt in your mouth.

Just look at these beauties I purchased for one of the best recipes – honey mustard ribs. The ribs can be pork, beef, or lamb. My store mostly sells pork, so that’s what I’m going to cook with.

When buying, be sure that the meat is fresh, odorless, and without bone crumbs. It is desirable that the meat layer prevails before the fat, otherwise the final dish may turn out too fatty. We wash pork ribs (1 kg) well under running water and dry them with paper towels. It is important for us to dry the meat completely, so that during the next step, frying, the water will not shoot in the hot oil. Actually, we will fry the ribs in order to achieve a golden crust and to give the meat a “fried” flavor. To avoid anything sticking, evenly coat the piece with vegetable oil (1 tbsp). You can use olive oil or sunflower oil.

It is best to fry the ribs in a non-stick pan. Alternatively, you can use a grill pan, but we will not get an even crust on it. The pan should be well heated, and we start frying meat on medium heat. We fry a few minutes on the top and bottom side of the ribs. I turn the ribs several times, so they do not begin to stick.

When we see a clear golden effect and the crust that appears, repeat the procedure for the sides.

The best way to roast the sides of the ribs in a pan is to use kitchen tongs. This way you can easily hold the meat and it won’t tip over.


While the pork ribs are roasting, prepare the sauce and other spices. In a separate bowl mix freshly ground pepper (1 tsp.), paprika (1 tsp.) and salt (1 tsp.). This will be the sprinkle we use to coat the pork before we send it to the oven.

If you can’t live without spice, add red pepper. But I’ll be honest, despite my love of spicy dishes, I cook these ribs without spicy seasonings so as not to harm the delicate flavor of the rib meat.

For the sauce, mix in a bowl of liquid honey (2 tsp), soy sauce (2 tbsp) and two types of mustard, Dijon (2 tsp) and grainy (2 tsp). Stir the liquid well until smooth when the honey and mustard are completely dissolved in the soy sauce.

Now put the roasted piece of meat into a deep baking tray, previously covered with foil. First evenly sprinkle the ribs with dry spices, then start applying a small amount of sauce.

It is most convenient to spread the liquid sauce with a magic kitchen brush. The only thing is that we do not smear the sauce completely, because during cooking we will have to repeat this procedure 3-5 more times. Pour a small amount of boiled water (100 ml) on the bottom of the form, and put the ribs to bake in an oven heated to 180°.

The increased humidity in the oven, obtained at the expense of water, will make the ribs more juicy and soft, while we do not get the taste of boiled meat.


Every 10 to 15 minutes, take the ribs out and spread the sauce on them. Depending on their size, the whole baking process can take anywhere from 30 to 50 minutes. So try to distribute the time and honey mustard sauce evenly.

With each new glaze, the color of the meat will become more and more caramelized and the flavor in the kitchen will be fantastic.

If you are afraid of overcooking or undercooking the meat, use a kitchen thermometer. In the case of baking ribs in the oven, the option with a long dipstick is excellent. The temperature inside the meat should reach 65° so that after “resting” the ribs will warm up to 71°. I used to hesitate to use thermometers during cooking, but now they have become constant helpers in our kitchen, which I do not regret one bit!


Take the finished meat out of the oven and leave it for 5 minutes. During this time, the temperature will equalize throughout the ribs and the meat juices will spread evenly over all the fibers.

Now slice the ribs into portions and serve. If you’ve done everything right, the meat will be incredibly juicy and flavorful.

Pork ribs go great with a sweet sauce and go well with any type of garnish. Completely similar would be cooking, according to this recipe, ribs on the barbecue. Only I recommend immediately sprinkling the meat with dry spices, and after the first roast, start pouring the sauce. But the end result will be just as tasty and juicy, with the additional flavor of smoke.

Bon appetit! Don’t starve 😋

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