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!
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
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.
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.
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.