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.
Registered User Content
REGISTER TODAY to become a member of
Registration is FREE and takes only a few minutes to complete. Registered members get access to these great online features:
  • Participate in the forums
  • Post photos in the online galleries
  • Comment on articles
  • Receive our e-mail newsletter
Already a registered member?
Login below to view this article
Haven't registered yet?
Register for a FREE account below
Subscriber Only Content
Subscriber Only Content
Look for this icon. This denotes premium subscriber content.  Learn more »
Become a Member
Register online for access to more valuable resource information.
Don't miss your connection to the reader forums, projects, photo galleries, and more.
Not a Member?
Subscriber and Member Login

Free Twice-Monthly E-Newsletter

Receive useful tips & inspiration from Cabin Life

Expand Ribbon
close logo