Effortless Honey-Dijon Ribs
June 1, 2009
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.
Photo by John and Tanya Bäck
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