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94% would make again

Honey Mustard Ribs

Tasty Team


for 4 servings


  • 1 rack baby back ribs, membrane removed
  • ⅓ cup French's honey mustard (85 g)


  • 2 tablespoons butter
  • ¼ cup honey (85 g)
  • 1 tablespoon French's honey mustard
  • ½ tablespoon cayenne
  • ½ tablespoon McCormick ® Paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt

Nutrition Info

Powered by
    Calories 586
    Fat 43g
    Carbs 28g
    Fiber 0g
    Sugar 25g
    Protein 19g

Estimated values based on one serving size.


  1. Preheat grill for medium-low heat. The thermometer should reach about 300ºF (150°C)
  2. Place ribs on a foil-covered sheet tray. Rub both sides of the ribs with olive oil and salt.
  3. Brush French’s Honey Mustard on both sides, covering all areas. Fold foil over ribs to form an enclosed packet. Use a knife to poke a few venting slits in each foil pack.
  4. Place foil-wrapped rack on grill, close lid, and cook for 1–2 hours, until ribs are tender but not falling apart.
  5. Glaze: Melt butter in a small saucepan over low heat. Add in the rest of the ingredients and whisk well. Let glaze simmer for 2–3 minutes. Remove from heat.
  6. Unwrap the foil and spread the glaze all over the ribs.
  7. Oil the grill and turn the heat up to high. Grill ribs on both sides until ribs become caramelized, 10–15 minutes.
  8. Remove from grill, then let cool for 10 minutes before slicing and serving.
  9. Enjoy!

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Spring is here!

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