Saucy Pork Ribs Recipe
Saucy Pork Ribs
Mustard helps bind the dry rub to these ribs, which get a finishing glaze of barbecue sauce.
Serves: 6Prep: 5 minutesCook: 3 hours 55 minutesTotal: 4 hours
Serves: 6
Ingredients
- 5 pounds pork baby back ribs (2 racks)
- 1⁄4 cup yellow mustard
- 1 cup barbecue dry rub
- 1 cup barbecue sauce (preferably tomato-based), plus more for serving
Directions
- Heat gas or charcoal grill for indirect heat (fire on one side). Aim for 225°F–235°F.
- Remove membrane from bone side of ribs by inserting sharp knife tip under membrane to loosen. Grab membrane with paper towel, and pull up. Repeat with second rack.
- Pat ribs dry; smear evenly with mustard. Coat well with dry rub, patting to adhere to ribs.
- Put ribs on cool side of grill, bone-side down. Cook ribs (at target temp. of 225°–235°F) 3–4 hours. Time on grill will depend on thickness of ribs and temperature range. Check for doneness by bending rack; if surface cracks, meat is ready (safe internal temp. 145°F).
- Glaze bone side of ribs with sauce; flip and cook on hot side of grill until sauce sizzles but does not burn, 3–5 minutes. Baste meaty side, flip, and cook 3–5 minutes. Baste and cook one more time per side, if desired. Serve with more barbecue sauce on the side, refrigerating any leftovers.
Serves: 6
Ingredients
- 5 pounds pork baby back ribs (2 racks)
- 1⁄4 cup yellow mustard
- 1 cup barbecue dry rub
- 1 cup barbecue sauce (preferably tomato-based), plus more for serving
Directions
- Heat gas or charcoal grill for indirect heat (fire on one side). Aim for 225°F–235°F.
- Remove membrane from bone side of ribs by inserting sharp knife tip under membrane to loosen. Grab membrane with paper towel, and pull up. Repeat with second rack.
- Pat ribs dry; smear evenly with mustard. Coat well with dry rub, patting to adhere to ribs.
- Put ribs on cool side of grill, bone-side down. Cook ribs (at target temp. of 225°–235°F) 3–4 hours. Time on grill will depend on thickness of ribs and temperature range. Check for doneness by bending rack; if surface cracks, meat is ready (safe internal temp. 145°F).
- Glaze bone side of ribs with sauce; flip and cook on hot side of grill until sauce sizzles but does not burn, 3–5 minutes. Baste meaty side, flip, and cook 3–5 minutes. Baste and cook one more time per side, if desired. Serve with more barbecue sauce on the side, refrigerating any leftovers.
| Amount per serving | |
|---|---|
| Calories | 1030 |
| Total Fat | 59g |
| Saturated Fat | 21g |
| Cholesterol | 245mg |
| Sodium | 1910mg |
| Total Carbohydrate | 20g |
| Dietary Fiber | 1g |
| Sugars | 25g |
| Protein | 69g |