Ingredients
4
4 servings
- •1 rack baby back ribs, membrane removed
- •⅓ cup French's honey mustard
- •2 tablespoons butter
- •¼ cup honey
- •1 tablespoon French's honey mustard
- •½ tablespoon cayenne
- •½ tablespoon McCormick ® Paprika
- •1 teaspoon garlic powder
- •1 teaspoon salt
Instructions
- Preheat grill for medium-low heat. The thermometer should reach about 300ºF (150°C)
- Place ribs on a foil-covered sheet tray. Rub both sides of the ribs with olive oil and salt.
- 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.
- Place foil-wrapped rack on grill, close lid, and cook for 1–2 hours, until ribs are tender but not falling apart.
- 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.
- Unwrap the foil and spread the glaze all over the ribs.
- Oil the grill and turn the heat up to high. Grill ribs on both sides until ribs become caramelized, 10–15 minutes.
- Remove from grill, then let cool for 10 minutes before slicing and serving.
- Enjoy!
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