Honey-Mustard Glazed Grilled Pork Ribs

Name: Honey-Mustard Glazed Grilled Pork Ribs
Total time: 150 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Pork ribs — 450 g; Honey — 20 g; Mustard — 15 g; Soy sauce — 15 ml; Garlic — 8 g; Paprika — 3 g; Salt — 3 g; Cucumbers — 100 g; Tomatoes — 100 g

Ribs are slow-roasted in foil until tender, then finished on the grill with a sticky honey-mustard glaze for a caramelized crust. Served with fresh cucumber and tomato slices.

Time: 2 h 30 min
Serving: 1397 kcal
Ingredients: ≈ $4.51
Protein: 77 g

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Ingredients

1 Pork ribspack 1 kg ≈ $8.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 450 g
2 Honey 20 g
3 Mustard 15 g
4 Soy sauce 15 ml
5 Garlic≈ $10.00 per kg 8 g
6 Paprika 3 g
7 Salt 3 g
8 Cucumbers≈ $3.67 per kg 100 g
9 Tomatoes≈ $4.67 per kg 100 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Rinse the ribs, pat dry, and cut into serving pieces of 3–4 bones each. Mince the garlic⁵, mix with salt and paprika, and rub all over the ribs.
Preheat oven to 325°F (160°C). Wrap the ribs tightly in double-layered foil, place on a baking sheet, and roast for 100 minutes until the meat is tender and pulls away from the bones.
While the ribs roast, whisk together honey, mustard, and soy sauce into a smooth glaze.
Heat the grill to high. Unwrap the ribs, brush generously with the glaze, and grill 4 minutes per side, brushing again, until a deep amber crust forms.
Slice cucumber⁸ and tomato⁹ into rounds or half-moons, sprinkle lightly with salt.
Serve the hot ribs with the fresh vegetables.

Tips

Why it works: Pat ribs dry before seasoning so the spices stick and caramelize properly on the grill. Wet surfaces prevent even browning.
Substitutions: Replace honey with maple syrup (20g) for a deeper flavor, or swap mustard for Dijon (15g) for a sharper kick. Skip soy sauce if unavailable.
Common mistakes: Overcooking turns ribs tough. Notice when the meat shrinks away from bones and the glaze burns black instead of amber.
Storing and reheating: Store ribs in the fridge for 3 days; reheat in a 180°C oven for 10 minutes with foil, adding a splash of water. Freeze glaze only.
Serve with: Pair with crusty sourdough rolls to soak up the sticky glaze, or serve at a casual family dinner with pickled onions.

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Nutrition

Per serving and share of 2000 kcal

Calories	1397 kcal	70%
Protein	77 g	102%
Fat	105 g	150%
Carbs	30 g	12%
Per 100 g	196 kcal

Cost

≈ $4.51per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), October 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is pork ribs.