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Inside: Find out how to make these delicious mustard marinated pork ribs and serve them next time you need to feed a crowd. Para Espanol, Haz Click Aqui If you’re …
If you’re looking for an impressive dish to feed a crowd, look no further than mustard marinated ribs. Pork ribs are a great option because they are affordable and can easily be cooked in large quantities.
Below, I will discuss how to make mustard marinated ribs and provide tips on cooking them so they come out perfect every time. I will also include information about the benefits of pork ribs and why they are such a popular choice for feeding large groups of people.
If you have leftover ribs, you can chop up the meat to make nachos or tacos and continue enjoying this simple recipe for a few days after you make it.
What are Mustard Marinated Pork Ribs?
Mustard marinated ribs are a type of pork rib that has been cooked in mustard sauce. They can be made with any cut of pork, but the most common cuts used for this dish include baby back and spare ribs.
The ribs are usually grilled or baked in an oven before being served alongside other foods like onion rings, mashed potatoes, or coleslaw on the side. You can use this recipe for beef ribs also, but I prefer it with pork.
These are not like traditional grilled ribs that you would serve with BBQ sauce. The marinade itself gives it so much amazing flavor that you don’t need any other sauces to go with it.
Why You Should Make Mustard Marinated Ribs for Large Groups
Pork ribs are a great main course option when you’re cooking for large groups because they are easy to cook in bulk and can be prepared ahead of time by marinating them overnight or longer with mustard sauce before baking them in the oven later on when your guests arrive.
We make ribs often when we are watching an important game with family and friends, and we always get compliments.
The Benefits of Pork Ribs
Pork ribs are a healthy and affordable option when feeding a large group of people.
They are an excellent source of protein, and they also contain several essential vitamins and minerals like zinc, selenium, iron, and vitamin B12. In addition, pork ribs are a good source of omega-three fatty acids, which are beneficial for maintaining heart health and preventing chronic diseases like cancer.
I always pick up some baby back ribs or spare ribs at the store at the beginning of the month, because I know I will use them at some point during the month.
How to Make Mustard Marinated Ribs
To make mustard marinated ribs, you will need:
pork ribs (either baby back or spareribs)
olive oil
Dijon mustard (yellow mustard won’t have as great of a flavor)
brown sugar
lime juice
honey
white wine
water
garlic powder
salt and black pepper to taste
The first step is to mix together the olive oil, Dijon mustard, brown sugar, lime juice, honey, water and white cooking wine in a bowl until well combined.
Next, pour this mixture over your pork ribs in an oven-safe dish, baking sheet, or roasting pan lined with aluminum foil for easy cleanup later on when it’s time to eat! **Tip – remove the thin membranes from the bottom of the ribs to make sure they are easier to eat once they are cooked.
After marinating at least 45 minutes at room temperature or longer in the refrigerator they are ready to bake.
When you’re ready to cook the ribs, preheat your oven to 350 degrees F. and bake the ribs in the oven for 60 minutes until they are cooked through. Serve with your favourite sides!
We hope you enjoy this delicious recipe for mustard marinated pork ribs! They are perfect for feeding a large group of people and provide plenty of protein and essential vitamins and minerals.
Pork ribs are a healthy and affordable option when cooking for a lot of people, so be sure to give them a try next time you’re planning a big get together!
Check out these other delicious recipes that you will love
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Blood orange BBQ ribs here we come! Just in time for super bowl weekend, I’m sharing these sticky sweet ribs to make you the most popular person in the room. We love ‘em! Don’t you just want to jump in there and eat these babies? OH boy are they good. I’m not a huuuuge ribs […]
Just in time for super bowl weekend, I’m sharing these sticky sweet ribs to make you the most popular person in the room. We love ‘em!
Don’t you just want to jump in there and eat these babies? OH boy are they good.
I’m not a huuuuge ribs person, but a few times a year I love to make them – they hit the spot. One of our favorite versions are my baby back ribs with root beer BBQ sauce. OMG. Those are ridic!
For this version, I used pork spare ribs (actually from my butcher box, so they were super high quality!) but you can also use baby back! The latter is my go-to for ribs and definitely my favorite variety, but I can’t always find them around me. I have to say I was so pleasantly surprised at the spare ribs. I tested four racks of ribs for this recipe and they.were.phenomenal.
And I mean, Eddie was in heaven.
If he found it acceptable he’d probably want to eat ribs once a week. You can serve them with so many things (I have an unreal cornbread recipe coming in a few weeks!), make them somewhat ahead of time and they hold up the entire day. You know? They are something you can make on Super Bowl Sunday! And set out and they won’t go bad like a cheesy dip will.
Here, I’m sharing these ribs along with this easy yet flavorful avocado butter greens salad because it gives such a refreshing CRUNCH!
You know what a freak I am about a texture. I love the juxtaposition – sticky, smoky, chewy but tender ribs served with the fresh, crisp, creamy salad. It’s everything I want to eat together!
If I was planning a perfect menu for these ribs and avocado salad, I’d add on these potatoes along with some cacio e pepe brussels and cornbread. It sounds like a comforting, hearty, game day or sunday meal.
Annnnnnnd now I’m staving.
Oh oh oh!
The blood orange BBQ sauce! YES it is so freaking good. You could make this and use it on anything – pulled pork, BBQ chicken pizza, as a dip for sweet potatoes – the options are endless. It stays great in the fridge for awhile and it’s so flavorful. Might just be my new favorite sauce.
And p.s. Of course you can use regular orange juice in a pinch. Or in another season!
My favorite way to prepare these ribs is to bake them low and slow and then toss them on the grill. You don’t HAVE to grill them but grilling them at the end gives them the charred crunchy bits which are so incredible. If you don’t have a grill or simply want to skip that part, bring the ribs out of the oven and slather them in sauce.
Then go.to.town.
There’s a little something here for everyone in flavor town!
Smoky Blood Orange BBQ Ribs
Smoky Blood Orange BBQ Ribs with Avocado Butter Greens
These blood orange BBQ ribs are smoky, sweet, sticky and oh-so good. Serve alongside an avocado butter greens salad for the ultimate combo!
ribs
2 racks of pork spare ribs or baby back ribs, (about 2 lbs each)
1 1/2 tablespoons coarse sea salt
1 tablespoon smoked paprika
1 tablespoon ground mustard
1 tablespoon garlic powder
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon chipotle chili powder
blood orange BBQ sauce
2/3 cup ketchup
3/4 cup freshly squeezed blood orange juice
½ cup honey
3 garlic cloves, (minced)
2 tablespoon apple cider vinegar
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
avocado butter greens
8 cups butter lettuce
pinch of salt and pepper
2 avocados, (thinly sliced)
2 blood oranges, (segmented)
1/4 cup red wine vinegar
1 tablespoon honey
2 garlic cloves, (finely minced or pressed)
pinch of salt and pepper
1 pinch crushed red pepper flakes
1/2 cup extra virgin olive oil
ribs
Preheat the oven to 300 degrees F. Place each rack of ribs on a doubled sheet of aluminum foil.
In a bowl, whisk together the salt, paprika, mustard, garlic powder, pepper, onion powder and chipotle chili powder. Rub the mixture all over both sides of the ribs, then wrap the ribs up in the aluminum foil. Place the racks on a baking sheet and put them on the center rack in the oven.
Bake for 2 1/2 hours.
After 2 1/2 hours, gently pour the juice in the foil packets into a large bowl or measuring cup. The ribs are fine and ready to eat now, but they get DELISH if you throw them on the grill. To do this, whisk in 3 to 4 tablespoons of blood orange BBQ sauce into the juice from the ribs.
Heat the grill to the highest setting and remove the ribs from the foil. Once the grill is hot, place the ribs on the grill and cook for 10 to 12 minutes, until they are charred and slightly crisp on the outsides, basting and rubbing the juices/BBQ sauce mixture on top. Let cool slightly before slathering and serving with lots of blood orange BBQ sauce. Serve alongside the avocado butter greens!
Another option to not grilling: heat the broiler in your oven to the highest setting and baste the ribs with the juices/sauce mixture. Keep the rack in the center of your oven and broil for 2 to 3 minutes per side, basteing th ribs in between.
blood orange BBQ sauce
Place all ingredients in a saucepan and whisk together until combined. Heat over medium heat and bring to a boil, then reduce to low heat and cook for 30 to 60 minutes, until thickened. Stir occasionally. Remove from the heat and let sit at room temperature until it cools and thickens even more.
Store in a jar or sealed container in the fridge.
avocado butter greens
Toss the greens with a pinch of salt and pepper. Add in the sliced avocado and orange slices.
Whisk together the vinegar, honey, garlic, salt, pepper and pepper flakes. Whisk in the olive oil until emulsified.
