recipe reviews for:

Spicy Honey-Mustard Glazed Pork Ribs

“These sumptuous, habit-forming ribs can be mild, to very spicy depending on your taste. My husband and I like things HOT, and the honey, mustard, onion and spices blended together will have you beggin' for more! The ribs have a beautiful presentation and will be well-enjoyed at intimate dinners, as well as backyard barbeques.”

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Reviewed: Aug. 14, 2008

Loved it. My husband, who knows sauce, said it was the greatest he has ever had. Pretty high praise!

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Reviewer:

BGROSSO


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Reviewed: Jun. 6, 2008

This recipe is great but it is super spicy. All that red pepper takes a toll. I couldn't eat my ribs that hot every time, so from now on I'll probably halve the amount of red pepper flakes I use. I also substituted spicy brown mustard for dijon and really enjoyed it.

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Vaughan78

	Cooking Level: Intermediate Home Town: Selma, Alabama, USA Living In: Birmingham, Alabama, USA
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Reviewed: Jul. 18, 2007

4 stars for original recipe, 5 with my changes... I took another reviewer's advice and boiled the ribs first. I also added about 4 cloves of minced garlic to the glaze and marinated the glazed ribs overnight. We took them to a 4th of July BBQ and they were the hit of the party! Sweet, sticky, and spicy good! We will definitely make these again.

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Mel in Pensacola

	Cooking Level: Expert Living In: Pensacola, Florida, USA
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Reviewed: Oct. 7, 2006

Only change I made was at the last 10 minutes of grilling I added some Sweet Baby Ray’s Sweet Brown Sugar & Hickory BBQ sauce. Didn’t hurt the flavor at all, in fact the Sweet Baby Ray’s gave a nice bit of tang at first & the original sauce gave it a final nice sweet taste. Excellent! Will definitely make again! Thanks for the recipe!

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Dragngirle

	Cooking Level: Intermediate
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Reviewed: Aug. 14, 2006

Loved the flavor, made some small changes in preparing. I first placed the ribs in a large pot and covered with water. Covered, and simmered 1 hour. Drained the ribs and transfered to a shallow dish. After preparing the glaze I let it cool slightly and then poured over the ribs. Let the ribs marinate at least 2 hours, I let mine marinate over night. Grilled them while frequently basting... it was soooo good. A little spicy for those with sensitive taste buds. My boyfriend loved the flavor, but said they were too hot to eat as many as he wanted.

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lamos79

	Cooking Level: Intermediate Living In: Waterbury, Vermont, USA
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Reviewed: Mar. 25, 2006

THis recipe came out fantastic with great presentation, the ribs were golden brown and extremly delicious, I served it with the roasted vegeatbles as a side, everyone loved it!

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Reviewer:

ed


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Reviewed: Aug. 2, 2005

I absolutely LOVED the flavor of this sauce, but was very disappointed in the end result. It didn't flavor up the ribs as much as I thought it would, so our ribs tasted as if we hadn't added any sauce at all. Next time I may consider marinating the ribs in the sauce first, because I truly did think the sauce was outstanding, I just wanted the ribs to absorb more of the flavor.

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Reviewer:

NEWLYWEDS1004


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