Boneless Pork Ribs With Honey-Mustard Glaze
1 1/2 to 2 lbs. pork loin boneless country-style ribs
1 large red onion, cut into 1/2-inch thick slices
* Honey-Mustard Glaze:
1/3 cup coarse grain Dijon mustard
1 1/2 tbsps. honey
1 tbsps. chopped parsley
1 tbsp. Hill Country Fare Cider Vinegar
1/4 tsp. Tabasco® Pepper Sauce
1/8 tsp. McCormick Coarse Ground Black Pepper
Arrange charcoal on one side of grill and heat 30 minutes until covere
d with a light layer of gray ash or heat gas grill on High 10 minutes
with lid closed.
Combine glaze ingredients in a small bowl.
Sear ribs on grill grate directly over heat 2 minutes per side, then m
ove to cool side of grill. Close grill lid and cook 40 to 45 minutes;
turn after first 10 minutes andbaste cooked side with glaze. Turn afte
r 10 moreminutes and baste again. Maintain air temperature in grill ch
amber at 350 to 400 degrees during cooking.
Place onions on hot side of grill during last 10 minutes of cooking; b
rush with glaze and cook until tender.
Ribs are done when a meat thermometer insertedhorizontally into center
of thickest part of ribs reads 155 to 160 degrees. Glaze again; remov
e from heat and serve hot.
No Nutritional Information Available
No Source Information Available