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Effortless Honey-Dijon Ribs

By David Bowers
Published: June 1, 2009
Photo by John and Tanya Bäck
If you’re a social butterfly who would rather chit-chat with guests than man your grill, then these ribs are for you: You don’t have to turn them, baste them or par-cook them. They quietly grill to perfection while you do something else. Brush on a mustardy, garlicky glaze at the very end, and you’re done. Apologies to charcoal grillers: This recipe requires too much heat control to make over briquets.

Serves 6.

What you Need:

  • 3 racks baby-back ribs (about 2 pounds each)
  • Salt and pepper
  • ½ cup Dijon mustard
  • ¼ cup honey
  • ¼ cup cider vinegar
  • ¼ cup brown sugar
  • 1 teaspoon Tabasco
  • 4-5 cloves garlic, minced


1.  Preheat a gas grill with all burners on high for 10 minutes with the lid closed. Sprinkle the ribs with salt and pepper on both sides.

2. Turn off all but one of the burners, and turn the remaining one to low. Arrange the ribs, bone side up, on the grill rack as far from the heat as possible. Close the lid and leave for 1 ¼ to 1 ½ hours, until the meat has pulled back from the bone.

3. While the ribs grill, combine the remaining ingredients in a small saucepan and bring to a boil. Set aside to cool.

4. When the ribs are tender, turn up the heat to medium on all sides. Brush the sauce generously across the ribs and place, sauce side down, over the heat. Grill for 2 to 3 minutes, just to heat the sauce through. Turn and brush more sauce on the other side and grill 2 to 3 minutes. Remove ribs to a serving platter, and use a knife to separate individual ribs. Any remaining sauce can be served on the side.

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