BAKED BABY BACK PORK RIBS WITH HONEY MUSTARD GLAZE (for eight as an appetizer, four as a main course)
For the basting sauce:
½ cup Dijon mustard
1 teaspoon ground mustard
½ cup honey
1/3 cup packed light brown sugar
1/3 cup cider vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
3 racks baby back pork ribs (3 pounds total, do not separate the ribs)
- Preheat oven to 350* with rack in the middle. Line a 7 x 12 x 1 inch pan with foil.
- Whisk together the mustards in a small saucepan. Whisk in remaining ingredients (except ribs) and heat over low heat for about 10 minutes, or until flavors blend. Reserve ½ cup of basting sauce for serving at table.
- Arrange ribs, rounded sides up, on broiler rack. Salt and pepper the ribs and roast them, basting with marinade every 20 minutes (do not baste during last 10 minutes of cooking), until ribs are tender and glaze is well browned, about 1-¾ hours.
- Let the racks of ribs stand for 5 minutes, loosely covered with foil, then cut into ribs and serve with reserved sauce.
adapted from Sheila Lukins and Julee Rosso, The Silver Palate Cookbook