Corned Beef Ribs With Brown Sugar and Mustard Glaze

You can never have too many main course recipes, so give Corned Beef Ribs With Brown Sugar and Mustard Glaze a try. One portion of this dish contains about 51g of protein, 43g of fat, and a total of 895 calories. This dairy free recipe serves 4 and costs $5.48 per serving. 6 people found this recipe to be scrumptious and satisfying. A mixture of garlic, cider vinegar, light brown sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 94%. If you like this recipe, take a look at these similar recipes: Corned Beef With Marmalade-Mustard Glaze, Corned Beef with Blackberry Mustard Glaze, and Apple and Brown Sugar Corned Beef.

Servings: 4

 

Ingredients:

4 Bay leaves

2 dozen whole black peppercorns

1 small head cabbage, trimmed and quartered (I prefer Napa cabbage!)

4 mediums carrots, peeled

1 tablespoon cider vinegar

2.5 pounds corned beef ribs

2 tablespoons Dijon mustard

2 large cloves garlic, thinly sliced

1/4 cup light beer

1/2 cup light brown sugar

2 mediums yellow onions, peeled and halved with root end intact

4 mediums firm potatoes, peeled and halved

2 quarts hot water

Equipment:

oven

roasting pan

dutch oven

frying pan

sauce pan

Cooking instruction summary:

  1. Preheat an oven to 350
  2. Stud the rinsed and peeled rack of corned beef ribs with the three cloves, fairly evenly spaced along the top meaty side of the ribs.
  3. Place the ribs in a large, deep covered roasting pan or Dutch oven.
  4. Sprinkle the peppercorns on top of the ribs along with the slices of garlic and the bay leaves.
  5. Add enough water to just cover the ribs - this will vary depending on the size of your pan.
  6. Put the pan, covered, into the oven and cook for one hour.
  7. While the ribs are braising for the first hour, prepare the vegetables.
  8. 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.
  9. After the 45 minutes, add the cabbage to the pan, re-cover and return to the oven for fifteen minutes.
  10. During the final braising of the ribs and vegetables, prepare the glaze.
  11. Combine the sugar, beer and vinegar in a small saucepan and heat to a boil over medium heat.
  12. Cook at a low boil for 5 minutes, stirring often.
  13. Remove the glaze from the heat, add the mustard and stir to combine.
  14. Set aside until ribs and vegetables are finished braising.
  15. Remove the vegetables and ribs from the oven when the cooking time is complete (about 2 hours).
  16. 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.
  17. 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.
  18. Place the ribs into the oven and cook for 15 minutes. This will give you a good base layer of glaze.
  19. After 15 minutes, remove the ribs for a final coating and turn the oven up to 425
  20. 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.
  21. When the glazed ribs are done, allow to cook for a couple of minutes (that sugar will be hot!).
  22. 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.

 

Step by 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.

2. Place the ribs in a large, deep covered roasting pan or Dutch oven.Sprinkle the peppercorns on top of the ribs along with the slices of garlic and the bay leaves.

3. Add enough water to just cover the ribs - this will vary depending on the size of your pan.

4. 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.

5. 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.

6. Remove the glaze from the heat, add the mustard and stir to combine.Set aside until ribs and vegetables are finished braising.

7. Remove the vegetables and ribs from the oven when the cooking time is complete (about 2 hours).

8. 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.

9. 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.

10. 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

11. 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!).

12. 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.


Nutrition Information:

Quickview
895 Calories
51g Protein
43g Total Fat
76g Carbs
79% Health Score
Limit These
Calories
895
45%

Fat
43g
66%

  Saturated Fat
13g
85%

Carbohydrates
76g
26%

  Sugar
37g
42%

Cholesterol
153mg
51%

Sodium
3665mg
159%

Alcohol
0.46g
3%

Get Enough Of These
Protein
51g
102%

Vitamin C
174mg
211%

Vitamin A
10381IU
208%

Vitamin K
145µg
138%

Manganese
1mg
98%

Vitamin B6
1mg
87%

Vitamin B12
5µg
84%

Selenium
58µg
84%

Iron
13mg
74%

Copper
1mg
70%

Vitamin B3
13mg
69%

Potassium
2367mg
68%

Zinc
9mg
63%

Fiber
12g
52%

Phosphorus
510mg
51%

Vitamin B2
0.66mg
39%

Folate
151µg
38%

Magnesium
136mg
34%

Vitamin B5
2mg
30%

Vitamin B1
0.37mg
25%

Calcium
236mg
24%

Vitamin E
0.72mg
5%

covered percent of daily need
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