Honey Mustard Glazed Spareribs

Sometimes you have a meal because you carefully chose a recipe, bought the ingredients, and planned it as dinner for that day or that week. Other times you look in the fridge, see what you have, and toss something together. And then, every once in a rare while, your dinner is a complete surprise. I got one of those surprises recently in my grocery delivery.  I was going through, putting everything away, and found these boneless, country-style spareribs.  I hadn’t ordered them! But, they looked good, and seemed perfect for the holiday weekend here, so I made  honey mustard glazed spareribs.  I suppose maybe I should call them “surprise honey mustard glazed spareribs.”

The recipe was in the first edition of the Silver Palate cookbook. I’m on my third copy now, but when went to look at the recipe I found it had changed considerably. It was all wrong. It had orange marmalade, ginger, orange juice, and nutmeg?! Wait. What?  No idea where that came from. Sounded waaay too sweet to me.

Luckily, the original version still lived on the internet.  No marmalade! Instead you mix dry and prepared mustard, honey, a dash of soy sauce, apple cider vinegar, and brown sugar. It’s not too sweet,  and makes a delectable honey-brown glaze that glides over the ribs. They end up tender and juicy.  Just right for a holiday weekend.

Since the ribs I had were boneless, I adjusted the cooking time downward to about 40 minutes. If you get the kind with bones, cook them for an hour at a higher temperature.  Either cut them into riblets for finger food (if you have a barbecue) or leave as is.

This was actually supposed to be two meals. But it was sooo good I pigged out (sorry) and ate the whole thing at once.  Come to think of it, I made these for my brother once (with the bones), and he ate inhaled all of it too. Which just means I need to buy ribs on purpose next time!

Honey Mustard Glazed Boneless Spareribs

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Category: Dinner

Cuisine: American

1 -2 servings

honey mustard glazed ribs


    Honey Mustard Glaze
  • 2 T Dijon mustard
  • 1⁄4 tsp dry mustard
  • 2 T honey
  • 1 T plus 1 tsp apple cider vinegar
  • 2 T light brown sugar
  • 3⁄4 tsp soy sauce
  • 3⁄4 tsp sesame oil
  • 1 lb. boneless country style pork spareribs
  • salt and pepper to taste


  1. Mix the dry and wet mustards together in a small enamel or other non-reactive saucepan. Add the rest of the sauce ingredients and cook on low heat for 10 minutes. Set aside.
  2. Heat the oven to 350 degrees (I used the toaster oven).
  3. Season the ribs with salt and pepper and cook for 10 minutes. Turn over and cook another 10 minutes.
  4. Pull out the pan and slather the riblets with the mustard glaze.
  5. Bake another 5 minutes, then brush with meat with the rest of the sauce.
  6. Cook another 5 minutes.
  7. Pull out of the oven and let rest for 5 minutes.

Oh, if you’re wondering, the potato salad is a new recipe. But that may end up in a future post.

Honey Mustard Glazed Spareribs Substitutions and Variations

  • Add some ground ginger to the glaze (this was part of the revised recipe that actually sounded appealing)
  • Try a splash of orange juice (also the revised version, but I’d cut down on the honey or the brown sugar)
  • Use bone-in ribs (they’re easier to pick up and nibble). If you do, cook them at 400 degrees for 40 minutes, then 10 and 10 (following the same procedure of turning and glazing).

More Pork Recipes

pork tenderloin with mushrooms and sour creamPork Tenderloin with Mushrooms and Sour Cream

Unlike a roast, tenderloin cooks quickly.  You get a rich, creamy sauce boosted by the bite of Dijon mustard and piquant capers —both of which complement the pork beautifully.

cider braised pork with sauerkrautCider Braised Pork Chop with Sauerkraut and Apples

Packed with classic flavors from rich pork, sweet apples, and piquant sauerkraut, with just a touch of brown sugar. This is a classic fall recipe.


apple glazed ham steakApple Glazed Ham Steak Recipe for One Person

Heat the ham, make a quick glaze, and dinner is done. Not too sweet, and much better than the usual pineapple. Pineapple makes protein mushy.


Pork Tenderloin with Mushrooms and Sour Cream

The great thing about pork tenderloin is that it’s fancy enough for guests, but so easy and quick you can serve it on an ordinary weeknight.  Adding mushrooms and a bit of sour cream transforms the pork from plain to elegant. And, it’s done in about twenty minutes or so.  There’s very little fussing.  The only thing you have to cut up is a few mushrooms (and then slice the pork at the end).  You get a rich, creamy sauce boosted by the bite of Dijon mustard and piquant capers —both of which complement the pork beautifully.

Add some rice (I always make extra so I can just reheat it) and a simple salad and you’re ready to eat. In this case, I went with just some spinach and cucumber, topped with baslamic vinaigrette. And now, that I think of it, the balsamic vinaigrette would likely work well with the pork too. That’s really easy!

Make sure to get the pork tenderloin, not a pork loin roast. The tenderloin is long and skinny and weighs about a pound each.  You cook it fairly quickly on high heat. Think of it as the filet mignon of pork. The loin roast is closer to a pork version of roast beef. It’s much larger and rounder and you cook it low and slow.

Now that we’ve cleared that up, on to the recipe.  This is adapted slightly from an old New York Times Menu cookbook recipe. The recipe in the book called for pork chops (which you can also use if you like).  If you do that, cook them 2-4 minutes per side, depending on how thick they are. The original recipe called for a much longer cooking time, but the chops then were much fattier.


Pork Tenderloin with Mushrooms and Sour Cream

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Category: dinner

Cuisine: American


pork tenderloin with mushrooms and sour cream


  • 1 half pork tenderloin (about 4-6 oz)
  • 2 1/4 tsp flour
  • 1 1/2 tsp butter
  • salt and pepper to taste
  • 1 tsp beef stock
  • 1/2 tsp Dijon mustard
  • 1 tsp capers
  • 2-3 mushrooms, sliced (about 1 ounce)
  • 3 tsp water
  • 2 T sour cream


  1. Melt the butter in a small skillet. Add the tenderloin and cook, on medium high heat, turning until the outside browns, about 5 minutes.
  2. Season with salt and pepper.
  3. Sprinkle the flour over the tenderloin, and add the mushrooms. Let cook for a minute, then add the beef stock, mustard, capers, and water.
  4. Cover, and simmer for 8 minutes, turning the pork occasionally.
  5. Remove from heat and let the pan rest for five minutes. Stir in the sour cream and heat for a minute on low to warm the sauce.
  6. Remove from the pan, slice the meat and serve.

Pork Tenderloin with Mushrooms and Sour Cream Substitutions and Variations

  • Use pork chops instead of the tenderloin (get the boneless center cut)
  • Make it a bit lighter with Greek yogurt instead of sour cream
  • Add a splash of white wine or Marsala (sweet) wine to the sauce
  • Toss in some scallions or some shallots or onions (skip the capers if you do)

More Pork Recipes

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A party for your taste buds. Sure, it’s a bit… monochromatic, but this dish is packed with flavor. The tangy sour kraut is a perfect foil for the sweet cider and apples. And it’s quick too.

apple glazed ham steakApple Glazed Ham Steak Recipe for One Person

Sure most people see ham steak and think pineapple. This is better. The ham stays firmer, and the glaze is ready in minutes.


honey mustard glazed ribsHoney Mustard Glazed Spareribs

Tender, succulent, and not too sweet, these ribs are ready in about an hour (they’re boneless).  Great for a holiday weekend. And the glaze is a dream.


Cider Braised Pork Chop with Sauerkraut and Apples

Now that fall has finally arrived, it’s time to start switching light meals and salads for something more substantial. This cider braised pork chop with sauerkraut is full of classic fall flavors, from rich pork, crisp apples and sweet cider. That sweetness is balanced by savory onions, piquant sauerkraut, and just a touch of brown sugar.

It’s great simple comfort food. This is a good dish for a weeknight dinner or even for company. You only need to use one pan, so there’s not a lot of clean up involved. And, after a bit of chopping and slicing it’s ready in about half an hour. Just be careful not to overcook the pork. Put everything together, deglaze the pan, and then cook it gently for 15 or 20 minutes.

There are lots of variations on this idea. Some add bacon. Others roast the pork. I added carrots, but you can also skip the carrots in the main dish and make my honey mustard glazed carrots as a side dish. The sweet honey and the savory mustard complement the pork nicely.

Cider Braised Pork Chop with Sauerkraut

Category: dinner

Cuisine: German

one serving

cider braised pork with sauerkraut

Pork chop braised in sweet cider and sauerkraut. An easy, one-pot meal that's perfect for chilly weather.


  • 1 pork chop
  • 2 tsp canola or neutral oil
  • 1/2 cup sliced onion
  • 1 small apple, sliced (about 3/4 cup)
  • 1/4 tsp thyme
  • 1 carrot, peeled and cut in chunks
  • salt and pepper to taste (go easy on the salt because of the sauerkraut)
  • 1/4 cup apple cider
  • 1/4 cup sauerkraut
  • 1 tsp brown sugar


  1. Heat oil in frying pan. Brown the chop and set aside.
  2. Add the onion, apple, thyme, and carrot and season to taste.
  3. Cook for about 5 minutes and then remove from the pan onto a plate.
  4. Add the cider to the pan and deglaze the pan, scraping up any bits that cling to the bottom.
  5. Now add the sauerkraut and brown sugar.
  6. Put the pork and the veggies back in the pan. Turn heat to low, cover, and cook for 15-20 minutes.
  7. Pick up the pork chop with tongs and set it on a plate. Arrange the vegetables over the pork chop, and then spoon the sauce over everything.

Cider Braised Pork Chop with Sauerkraut Substitutions and Variations

  • Use white wine or chicken broth instead of the cider
  • Replace the carrots with potatoes
  • Add some sausage
  • Saute some bacon in the pan first and cook the pork in the bacon fat instead of the oil
  • If you find commercial sauerkraut too salty, mix in some raw cabbage to cut the salinity.

Cabbage and Apple Recipes

Curried Butternut Squash Soup with Apples

One Pot Polish Sausage and Cabbage with Potatoes

Quick Creole Cabbage and Sausage

Small Batch Unstuffed Cabbage Rolls Recipe