Corned Beef Ribs With Brown Sugar and Mustard Glaze
Corned Beef Ribs With Brown Sugar and Mustard Glaze might be just the main course you are searching for. This recipe makes 4 servings with 927 calories, 50g of protein, and 43g of fat each. For $5.95 per serving, this recipe covers 54% of your daily requirements of vitamins and minerals. This recipe from Foodista requires beer, brown sugar, dijon mustard, and carrots. Only a few people made this recipe, and 6 would say it hit the spot. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is awesome. If you like this recipe, take a look at these similar recipes: Corned Beef Ribs With Brown Sugar and Mustard Glaze, Corned Beef With Marmalade-Mustard Glaze, and Corned Beef with Blackberry Mustard Glaze.
- Serves: 4
- Time: 45 Mins
- Category: lunch, main course, main dish, dinner
- Health Rating: 73.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
bay leaves | 4.0 | None | |
 |
peppercorns | 24.0 | None | |
 |
cabbage | 1.0 | small head | None |
 |
carrots | 4.0 | mediums | None |
 |
cider vinegar | 1.0 | Tbsp | None |
 |
corned beef ribs | 1.134 | kgs | None |
 |
dijon mustard | 2.0 | Tbsps | None |
 |
garlic | 2.0 | large cloves | None |
 |
beer | 59.0 | milliliters | None |
 |
brown sugar | 110.0 | grams | None |
 |
onions | 2.0 | mediums | None |
 |
potatoes | 4.0 | mediums | None |
 |
water | 1.893 | liters | None |
bay leaves
Qty: 4.0
Metric:
Price: None
peppercorns
Qty: 24.0
Metric:
Price: None
cabbage
Qty: 1.0
Metric: small head
Price: None
carrots
Qty: 4.0
Metric: mediums
Price: None
cider vinegar
Qty: 1.0
Metric: Tbsp
Price: None
corned beef ribs
Qty: 1.134
Metric: kgs
Price: None
dijon mustard
Qty: 2.0
Metric: Tbsps
Price: None
garlic
Qty: 2.0
Metric: large cloves
Price: None
beer
Qty: 59.0
Metric: milliliters
Price: None
brown sugar
Qty: 110.0
Metric: grams
Price: None
onions
Qty: 2.0
Metric: mediums
Price: None
potatoes
Qty: 4.0
Metric: mediums
Price: None
water
Qty: 1.893
Metric: liters
Price: None
Instructions
Step 1: Preheat an oven to 350Stud the rinsed and peeled rack of corned beef ribs with the three cloves, fairly evenly spaced along the top meaty side of the ribs.
Ingredients:
- corned beef
- clove
- ribs
Equipment:
- oven
Step 2: Place the ribs in a large, deep covered roasting pan or Dutch oven.
Ingredients:
- ribs
Equipment:
- roasting pan
- dutch oven
Step 3: Sprinkle the peppercorns on top of the ribs along with the slices of garlic and the bay leaves.
Ingredients:
- peppercorns
- bay leaves
- garlic
- ribs
Step 4: Add enough water to just cover the ribs - this will vary depending on the size of your pan.
Ingredients:
- water
- ribs
Equipment:
- frying pan
Step 5: Put the pan, covered, into the oven and cook for one hour.While the ribs are braising for the first hour, prepare the vegetables.After the first hour, add all the vegetables, except for the cabbage, into the pan. Re-cover and return to the oven for 45 minutes.After the 45 minutes, add the cabbage to the pan, re-cover and return to the oven for fifteen minutes.During the final braising of the ribs and vegetables, prepare the glaze.
Ingredients:
- vegetable
- cabbage
- glaze
- ribs
Equipment:
- oven
- frying pan
Step 6: Combine the sugar, beer and vinegar in a small saucepan and heat to a boil over medium heat.Cook at a low boil for 5 minutes, stirring often.
Ingredients:
- vinegar
- sugar
- beer
Equipment:
- sauce pan
Step 7: Remove the glaze from the heat, add the mustard and stir to combine.Set aside until ribs and vegetables are finished braising.
Ingredients:
- vegetable
- mustard
- glaze
- ribs
Step 8: Remove the vegetables and ribs from the oven when the cooking time is complete (about 2 hours).
Ingredients:
- vegetable
- ribs
Equipment:
- oven
Step 9: Remove the ribs and place on a baking rack set over a pan. Re-cover the vegetables to keep them warm while you glaze the ribs.
Ingredients:
- vegetable
- glaze
- ribs
Equipment:
- frying pan
Step 10: Brush a light coat of glaze on the underside of the ribs and a thicker layer on the top side. Use about 1/2 the glaze.
Ingredients:
- glaze
- ribs
Step 11: Place the ribs into the oven and cook for 15 minutes. This will give you a good base layer of glaze.After 15 minutes, remove the ribs for a final coating and turn the oven up to 425
Ingredients:
- glaze
- base
- ribs
Equipment:
- oven
Step 12: Brush the rest of the glaze on the ribs, return to the oven and cook for 10 to 15 minutes more, until the glaze is lightly browned and bubbly but not burned.When the glazed ribs are done, allow to cook for a couple of minutes (that sugar will be hot!).
Ingredients:
- glaze
- sugar
- ribs
Equipment:
- oven
Step 13: Remove the vegetables from the braising liquid and serve with the ribs on a platter to serve and cut at the table or cut the meat into rib sections. If you wish to forego the vegetables, by the way, the ribs make a fantastic appetizer all on their own.
Ingredients:
- vegetable
- meat
- ribs
Dietary Information
- Dairy-Free
- Very Healthy
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 926.53 kcal | 46.33% |
| Fat | 43.37 g | 66.73% |
| Saturated Fat | 13.63 g | 85.22% |
| Carbohydrates | 84.46 g | 28.15% |
| Net Carbohydrates | 73.9 g | 26.87% |
| Sugar | 36.89 g | 40.98% |
| Cholesterol | 153.09 mg | 51.03% |
| Sodium | 3642.49 mg | 158.37% |
| Alcohol | 0.46 g | 100.0% |
| Alcohol % | 0.04 % | 100.0% |
| Protein | 50.34 g | 100.69% |
| Vitamin C | 187.47 mg | 227.23% |
| Vitamin A | 10926.45 IU | 218.53% |
| Vitamin B6 | 2.17 mg | 108.31% |
| Vitamin K | 109.96 µg | 104.73% |
| Selenium | 59.38 µg | 84.82% |
| Vitamin B12 | 5.05 µg | 84.15% |
| Potassium | 2617.89 mg | 74.8% |
| Vitamin B3 | 14.33 mg | 71.67% |
| Zinc | 9.59 mg | 63.93% |
| Folate | 250.06 µg | 62.51% |
| Phosphorus | 570.28 mg | 57.03% |
| Manganese | 1.14 mg | 56.86% |
| Iron | 7.9 mg | 43.9% |
| Fiber | 10.56 g | 42.24% |
| Vitamin B2 | 0.69 mg | 40.37% |
| Copper | 0.78 mg | 39.0% |
| Magnesium | 144.0 mg | 36.0% |
| Vitamin B1 | 0.47 mg | 31.1% |
| Calcium | 300.24 mg | 30.02% |
| Vitamin B5 | 2.8 mg | 27.97% |
| Vitamin E | 0.74 mg | 4.92% |
