Maple-Glazed Pork Ribs with Mustard Seed Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sticky maple-glazed pork ribs paired with a tangy mustard seed slaw bring a balance of sweet and sharp flavors to your grill. This american-inspired pork ready in about 130 minutes pairs pounds baby back pork ribs, maple syrup, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 110 min Serves 6 American cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Remove the silver skin from 3 pounds baby back pork ribs and pat dry. In a small bowl, mix 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub this spice mix evenly over both sides of the ribs.
  2. Step 2: Preheat grill to medium heat (about 350°F). Place ribs on indirect heat and cook covered for 1.5 hours, turning every 20 minutes.
  3. Step 3: Meanwhile, whisk together 1/3 cup maple syrup, 2 tablespoons Dijon mustard, and 2 tablespoons apple cider vinegar to make the glaze.
  4. Step 4: During the last 20 minutes of cooking, brush ribs generously with the maple glaze every 5 minutes, allowing it to caramelize and become sticky.
  5. Step 5: While ribs cook, prepare the mustard seed slaw by soaking 1 tablespoon yellow mustard seeds in warm water for 10 minutes, then drain. Toss the drained seeds with 3 cups shredded green cabbage, 1 cup shredded carrot, 1/4 cup mayonnaise, 1 tablespoon honey, 1/2 teaspoon celery seed, and 1/2 teaspoon salt. Chill until serving.
  6. Step 6: Remove ribs from the grill, let rest for 10 minutes, then slice between bones and serve with mustard seed slaw on the side.

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Frequently asked questions

How long does Maple-Glazed Pork Ribs with Mustard Seed Slaw take to make?

Total time is about 130 minutes (20 min prep + 110 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Maple-Glazed Pork Ribs with Mustard Seed Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds baby back pork ribs from drying out.

Can I substitute ingredients in Maple-Glazed Pork Ribs with Mustard Seed Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Maple-Glazed Pork Ribs with Mustard Seed Slaw for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Maple-Glazed Pork Ribs with Mustard Seed Slaw?

American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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