Honey Mustard Pork Spare Ribs


Wine Sauce:

3 tablespoons butter
2 1/2 cups chopped onions
1 cup chopped carrot
2 cups canned beef broth
1 1/2 cups dry red wine
1 cup canned chicken broth
1 1/2 teaspoon tomato paste
1 teaspoon rosemary
enough cornstarch to get desired thickness


1/2 cup honey
3 tablespoons soy sauce
2 tablespoons Dijon mustard
4 lbs of pork spare ribs


Wine Sauce:
Melt butter over medium-high heat in a 4 1/2  quart pot or other large sized pot. When melted, add onions and carrots. Saute about 12 minutes or until brown. Add beef broth, red wine, chicken broth, tomato paste and rosemary. Boil 10 minutes. Add 1 1/2 tablespoons of cornstarch, stir, and let the sauce simmer. Repeat until sauce is desired thickness. When satisfied with the thickness, strain if desired. Set aside.

Preheat oven to 400°. Mix honey, soy sauce, Dijon mustard, and 2 tablespoons of Wine Sauce in a bowl to create glaze for ribs. Lay pork ribs on cookie sheet. Brush glaze on ribs and season with salt and pepper. Roast ribs in the oven about 35 minutes or until thermometer inserted into the thickest part of the meat reads 140F-107F.

Reheat the Wine Sauce if needed. Serve pork ribs on plate with additional Wine Sauce on top.