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Baby Back Ribs with Spicy Honey Mustard View Larger

Baby Back Ribs with Spicy Honey Mustard

Lip smackin good!


  • 2 racks baby back ribs, about 2 pounds each
  • Water
  • 1 bottle of beer or 2 cups chicken or beef stock
  • 1/3 cup Stonewall Kitchen Spicy Honey Mustard
  • 3 Tablespoon Stonewall Kitchen Peach Amaretto Jam
  • 3 Tablespoons oil
  • 3 Tablespoons lemon juice
  • 1/2 teaspoon minced garlic
  • Salt and Pepper to taste


  1. Place ribs in a large stockpot. Cover ribs with water and add 1 bottle of beer or 2 cups chicken or beef stock. Bring to a boil, reduce heat to a low boil, partially cover stockpot and cook 1 hour 15 minutes.
  2. To make glaze combine Spicy Honey Mustard, Peach Amaretto Jam, oil, lemon juice, and garlic in a medium size bowl.
  3. Remove ribs onto a baking sheet, season with salt and pepper and generously coat with glaze. Grill ribs over medium heat 20-30 minutes turning frequently until tender. Baste with additional glaze while cooking. If baking instead of grilling wrap ribs in foil and place on a baking sheet. Bake at 300 degrees F for approximately 30 minutes or until tender. Uncover ribs, brush on additional glaze and place under the broiler a few minutes until crispy.


In Stock

Peach Amaretto Jam
Peach Amaretto Jam Item: 101322 $7.95


In Stock

Spicy Honey Mustard
Spicy Honey Mustard Item: 120817 $6.50