Sticky Ribs Recipe

I was looking for a recipe for ribs that was not your everyday BBQ ribs dish. I just get tired of BBQ sometimes. No matter how you do it, it's still a different version of BBQ. It just gets old. I have found myself cooking a lot with mustard. I do not know why. I think we are just on a kick of mustard these day, because it goes on and in everything!

These ribs are a spicy sweet (not too sweet) ribs. I usually use short ribs. I have tried others, but always come back to short ribs. They just seem to hold up better in this dish and have a good amount of meat on them.

I make the sauce for these ribs in the morning, and sometimes I have made it the night before. I marinate the ribs in it all day and throw them in the oven at night. These take some cooking time, so its not usually a good after work kind of meal. Unless you can time the oven to start before you get home. I marinate the ribs in the same pan I throw them in the oven in. I hate having to clean more dishes or waste those stupid plastic bags. I will rotate the ribs throughout the day (if i remember) I usually try to just put the meat side down in the sauce. Put some tin foil on it and call it a day!

These ribs cook at either 300 for 2/2.5 hours or 250 for 3 hours. Same result either way. You have to make sure you remove the cover for the last 45 minutes at least. You want the sauce to reduce and caramelize on the ribs. I would flip the ribs in the sauce or baste them once or twice during the cooking, just for even coating of the sauce.

Other than that its an easy delish recipe. One of our faves in this house! It does kind of make your house stinky with the vinegar when you first mix the ingredients. Not so much when you cook the ribs, so don't worry. Light a few candles, you will be fine :)

I was really not sure about this recipe with the honey. I DO NOT like sweet ribs or sweet sauces. Believe me, the honey and vinegar control the sweetness, and the mustard and vinegar add the tang with a bite! I usually start small with the spices and adjust once its all together and incorporated. I start with 1/8 teaspoon of black and red pepper, taste, and add more if I am feeling spicy! I never add salt because the Cajun seasoning can be salty.

We serve them with mashed potatoes with sour cream and a little horseradish mixed in. Grab the napkins!!