Peachy Mustard Baby Back Ribs
Yield
4 servingsPrep
10 minCook
12 minReady
52 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
honey mustard
|
* |
| 3 | tablespoons |
peach preserves
|
* |
| 3 | tablespoons |
peanut oil
|
|
| 3 | tablespoons |
lemon juice
|
|
| ½ | teaspoon |
garlic
minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | each |
baby back rib rack
about 2 pounds each |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
honey mustard
|
* |
| 45 | ml |
peach preserves
|
* |
| 45 | ml |
peanut oil
|
|
| 45 | ml |
lemon juice
|
|
| 2.5 | ml |
garlic
minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | each |
baby back rib rack
about 2 pounds each |
* |
Directions
Mix mustard with the peach preserves, peanut oil, lemon juice, garlic, salt and pepper.
Marinate the ribs in this mixture for at least 30 minutes.
Heat a charcoal grill until the coals are white hot, or preheat a gas grill on high for 5 minutes with the lid closed.
Grill the ribs about 4 inches from the hot coals.
They will take about 6 minutes per side.
Notes:
Baby back ribs are cut from the back rib section of the pig, and the meat on them is as tender as a center-cut pork chop.
For that reason, they can be grilled fairly quickly without any precooking.
Be careful, this sweet sauce burns easily.
