Slow-Baked Honey Mustard Ribs

Yield: 2 servings


  • 1 rack of baby back ribs
  • 1 cup of honey
  • 1 cup of yellow mustard
  • 1 tablespoon or so of dried thyme
  • 1 teaspoon of salt


Preheat your oven to 400°F and turn on your convection fan if you have one.

Prepare the ribs. Most racks have a tough membrane, called the fell, across the back side. Use a spoon handle to loosen this membrane and peel it off. This will make the ribs much more tender. Cut the rack in half and position the ribs so they fit tightly in an 8 by 8-inch baking pan. Whisk together the honey, mustard, thyme and salt and pour over the ribs, turning so they coat evenly. Cover tightly with a large single sheet of foil.

Use a two-temperature cooking method; Bake for 15 minutes then, without opening the oven, reduce the oven temperature to 300°F and continue baking until the meat easily comes off the bone and is wildly flavourful, 2 hours or so. Serve and share.