These sumptuous, habit-forming ribs can be mild, to very spicy depending on your taste. My husband and I like things HOT, and the honey, mustard, onion and spices blended together will have you beggin' for more! The ribs have a beautiful presentation and will be well-enjoyed at intimate dinners, as well as backyard barbeques.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill for medium heat and lightly oil grate.

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  • Heat oil in a saucepan over medium heat. Saute minced onion for about 5 minutes, or until caramelized. Stir in honey, mustard, and vinegar. Season with crushed red pepper, Cajun seasoning, salt, and black pepper. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat, and set aside.

  • Generously sprinkle ribs with salt and pepper on both sides. Place ribs on grill rack, cover, and open vents halfway. Cook for 35 minutes. Turn ribs once, making sure they are not being over-cooked. Brush tops of ribs with sauce, and cook covered for 5 to 10 minutes Turn ribs over, cover, and cook for another 5 to 10 minutes. Remove ribs from grill. Heat remaining sauce, and serve as a dipping or mopping sauce.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

644 calories; 33.6 g total fat; 117 mg cholesterol; 1060 mg sodium. 62.4 g carbohydrates; 25 g protein; Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/14/2006
Loved the flavor made some small changes in preparing. I first placed the ribs in a large pot and covered with water. Covered and simmered 1 hour. Drained the ribs and transfered to a shallow dish. After preparing the glaze I let it cool slightly and then poured over the ribs. Let the ribs marinate at least 2 hours I let mine marinate over night. Grilled them while frequently basting... it was soooo good. A little spicy for those with sensitive taste buds. My boyfriend loved the flavor but said they were too hot to eat as many as he wanted. Read More
(35)

Most helpful critical review

Rating: 3 stars
08/02/2005
I absolutely LOVED the flavor of this sauce but was very disappointed in the end result. It didn't flavor up the ribs as much as I thought it would so our ribs tasted as if we hadn't added any sauce at all. Next time I may consider marinating the ribs in the sauce first because I truly did think the sauce was outstanding I just wanted the ribs to absorb more of the flavor. Read More
(33)
28 Ratings
  • 5 star values: 17
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/14/2006
Loved the flavor made some small changes in preparing. I first placed the ribs in a large pot and covered with water. Covered and simmered 1 hour. Drained the ribs and transfered to a shallow dish. After preparing the glaze I let it cool slightly and then poured over the ribs. Let the ribs marinate at least 2 hours I let mine marinate over night. Grilled them while frequently basting... it was soooo good. A little spicy for those with sensitive taste buds. My boyfriend loved the flavor but said they were too hot to eat as many as he wanted. Read More
(35)
Rating: 5 stars
08/14/2006
Loved the flavor made some small changes in preparing. I first placed the ribs in a large pot and covered with water. Covered and simmered 1 hour. Drained the ribs and transfered to a shallow dish. After preparing the glaze I let it cool slightly and then poured over the ribs. Let the ribs marinate at least 2 hours I let mine marinate over night. Grilled them while frequently basting... it was soooo good. A little spicy for those with sensitive taste buds. My boyfriend loved the flavor but said they were too hot to eat as many as he wanted. Read More
(35)
Rating: 3 stars
08/02/2005
I absolutely LOVED the flavor of this sauce but was very disappointed in the end result. It didn't flavor up the ribs as much as I thought it would so our ribs tasted as if we hadn't added any sauce at all. Next time I may consider marinating the ribs in the sauce first because I truly did think the sauce was outstanding I just wanted the ribs to absorb more of the flavor. Read More
(33)
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Rating: 4 stars
07/18/2007
4 stars for original recipe 5 with my changes... I took another reviewer's advice and boiled the ribs first. I also added about 4 cloves of minced garlic to the glaze and marinated the glazed ribs overnight. We took them to a 4th of July BBQ and they were the hit of the party! Sweet sticky and spicy good! We will definitely make these again. Read More
(16)
Rating: 5 stars
03/10/2010
These were great! Its something different than the regular BBQ ribs. I was looking for something new and I sure found a winner! I didn't use the full amount of honey for fear it would be too sweet. I was slightly under the called amount. I used spicy brown mustard because that is what I had on hand. I used a 1.5 teaspoon of cayenne. Seasoning was perfect. I did not bother adding 1/2 salt because the cajun seasoning can get pretty salty. I figured its easy to add than take out. I made the sauce in the am. Let ribs sit in it through the day. Threw them in the oven at 300 degrees for 3 hours give or take. I had them covered with foil and took it off last 45/30 mins. It made the sauce thick and great. My husband loved it and is asking for it again. I think this was a real winner and will be making this again. Read More
(11)
Rating: 5 stars
08/14/2008
Loved it. My husband who knows sauce said it was the greatest he has ever had. Pretty high praise! Read More
(8)
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Rating: 4 stars
03/25/2006
THis recipe came out fantastic with great presentation the ribs were golden brown and extremly delicious I served it with the roasted vegeatbles as a side everyone loved it! Read More
(5)
Rating: 5 stars
11/20/2009
These were delicious! My boyfriend couldn't get enough of them. The only changes I made were that I substituted a chipotle seasoning blend for the cajun seasoning and reduced the red pepper flakes by about a tablespoon (because the chipotle stuff is pretty hot by itself). And I boiled the ribs for about 1 hr. let them cool for a bit and then covered them with the sauce and let them sit in the fridge overnight. The next day I baked them in a 300 degree oven for about 40 min. and then browned up both sides under the broiler while frequently basting them with more sauce. Mmmm the edges were all crispy and carmelized. It was a little spicy for my 8-yr. old though - she dipped hers in applesauce to cool it down a bit. The sauce is SO good that I'm going to try it on steak tips the next time. Read More
(5)
Rating: 4 stars
02/02/2009
Wow! I cut the crushed red pepper by 1/2 and still had to skim some from the sauce before putting it on the ribs. I also simmered the ribs for about 30 min. then let them marinate in the sauce for 1 hr before putting on the grill. They browned very fast (almost burned) so I ended up putting them in a covered casserole dish with the reserved sauce and slow cooked at 250 for 3 more hours. This was delicious and I will definately make the sauce again with only 1Tbsp of red pepper. I also sauted 1 large clove of garlic with the onions. Read More
(4)
Rating: 4 stars
07/29/2010
Very spicy. I used spicy brown mustard and only a cup of honey. Boyfriend loved the sauce and he loves spicy food. I will definitely make again. Read More
(3)