The name devilled comes from the bite of mustard and horseradish in the sauce.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2005
In saucepan, heat oil over medium heat; fry onion, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 5 minutes. Let cool.
Add Dijon and grainy mustards, wine, honey and horseradish; whisk to combine. Remove 1/2 cup (125 mL) and reserve for basting on grill.
Cut ribs into 1-rib portions; arrange in large shallow dish. Spread both sides of ribs with remaining sauce. Cover and refrigerate for up to 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Place ribs, curved side down, on greased grill over medium heat; close lid and grill for 5 minutes. Turn and brush with some of the reserved barbecue sauce; grill, brushing with barbecue sauce and turning often, until glazed and crusty, about 25 minutes. Sprinkle with parsley.
Nutritional facts <b>Per rib:</b> about
- Sodium 579 mg
- Protein 14 g
- Calories 224.0
- Total fat 13 g
- Cholesterol 33 mg
- Saturated fat 4 g
- Total carbohydrate 13 g
- Iron 14.0
- Folate 17.0
- Calcium 5.0
- Vitamin A 1.0
- Vitamin C 3.0