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 covered 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 move to cool side of
grill. Close grill lid and cook 40 to 45 minutes; turn after first 10 minutes andbaste coo
ked side with glaze. Turn after 10 moreminutes and baste again. Maintain air temperature i
n grill chamber at 350 to 400 degrees during cooking.
Place onions on hot side of grill during last 10 minutes of cooking; brush 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; remove from heat and serve hot.
No Nutritional Information Available
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