Ingredients
- 1/2 cup chopped sweet onion
- 1 clove garlic, finely grated
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons hot wing sauce, preferably Frank's RedHot
- 1/2 cup dark brown sugar
- 1/2 cup apple cider vinegar
- 1 cup yellow mustard
- Kosher salt and freshly ground black pepper
- 1 tablespoon fresh thyme leaves, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1/4 cup fresh Italian parsley, finely chopped
- 1 cup beer or apple juice
- 3 pounds baby back pork ribs
- Kosher salt and freshly ground black pepper
Chef notes
Tangy mustard sauce is a great alternative to your usual sweet barbecue. The zesty spice pairs perfectly with juicy, fall-off-the-bone tender ribs.
Preparation
For the sauce:
In a medium pot over medium-high heat, add the sweet onion, garlic, ketchup, Worcestershire sauce, hot sauce, brown sugar, vinegar, mustard, a pinch of salt and plenty of black pepper. Bring to a simmer and cook until slightly reduced and thickened. Remove from the heat and stir in the thyme, rosemary and parsley.
Pour 1/4 of the sauce into a medium bowl and whisk in beer or apple juice to make a basting liquid. Pour the rest into a medium bowl.
For the ribs:
1.Preheat the grill to medium heat, about 250°F. Once heated, place an aluminum pan filled with 2 inches of water, beneath the grates.
2.Season the ribs with salt and pepper and place on the grill over indirect heat, cover and cook 4-5 hours, basting with the liquid every hour (baste quickly and get the lid back on as soon as possible to maintain the temperature). The ribs are done when about a 1/2-inch of the bone is showing on the ends or a pull at the middle bone feels like it will release the meat. Start checking between the 3rd and 4th hour for doneness.
3.Glaze the ribs in the final 15-20 minutes of cooking with the reserved sauce.
4.Remove the ribs from the grill to a cutting board and cover with aluminum foil for 15-20 minutes. When able to handle, cut into single-bone slices and serve.
