Slow-Baked Honey Mustard Ribs

  • prep time10 min
  • total time 145 min
  • serves 2

Not in the mood to barbeque? No problem! These ribs are slow-baked in your oven to produce fall-off-the-bone texture and wild flavour.

187 Ratings
Directions for: Slow-Baked Honey Mustard Ribs


1 rack baby back ribs

1 cup honey

1 cup yellow mustard

1 Tbsp or so of dried thyme

1 tsp salt


1. Preheat your oven to 400ºF and turn on your convection fan if you have one.

2. 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.

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

See more: Slow Cook, Pork, Main, Dinner, Bake, Easy, Summer


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