This mustard-based sauce will certainly meet your demands. Mustard-based sauces are unmistakably South Carolinan. Not the baby backs, but the large, fatty ribs, this dish is for. Avoid trimming the ribs’ fat. This technique keeps ribs juicy while rendering out fat.
| Prep Time: | 30 mins |
| Cook Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 10 |
Ingredients
- ½ cup brown sugar
- ⅓ cup fresh lemon juice
- ¼ cup white vinegar
- ¼ cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- ¼ cup molasses
- 2 cups prepared mustard
- 2 teaspoons dried minced garlic
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon white pepper
- ¼ teaspoon cayenne pepper
- 2 racks pork spareribs
- ½ cup barbeque seasoning, or to taste
Instructions
- In a medium bowl, whisk together brown sugar, lemon juice, white vinegar, cider vinegar, Worcestershire sauce, molasses, and mustard. Season with garlic, salt, pepper, red pepper flakes, white pepper, and cayenne pepper; mix well and set aside.
- Preheat an outdoor grill or smoker to 225 to 250 degrees F (110 to 120 degrees C).
- Rub ribs liberally with barbeque seasoning, then place them in the smoker or grill, and cover. Cook for 4 hours, or until very tender. The meat will easily separate from the bone. Baste ribs with mustard sauce liberally during the final 30 minutes. Heat remaining sauce to a boil and serve on the side.
- If you do not have a smoker available, this can also be done in the oven.
Nutrition Facts
| Calories | 750 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 192 mg |
| Dietary Fiber | 2 g |
| Protein | 49 g |
| Saturated Fat | 18 g |
| Sodium | 3406 mg |
| Sugars | 16 g |
| Fat | 51 g |
| Unsaturated Fat | 0 g |
Reviews
I made this and it was very good but don’t know if I followed the recipe correctly. Before the ribs are placed in the smoker, was I supposed to apply the mustard sauce or a completely different rub?
This was a good recipe if you like mustard-based sauce. I am not a huge fan, but this was one of the best I have tasted and I served to a group of about 20 people for Super Bowl with great feedback. I doubled the recipe and only used 3 cups of yellow prepared mustard instead of 4. It was still very mustard-y, but good.
Loved it! I did boneless ribs and they turned out great! Smoked them in our Bradley smoker using hickory briquettes.
I substituted fresh lime juice (because I had no lemons) for the juice, used 1/3 cup (by accident)each white and cider vinegars, substituted granulated garlic for the dried minced garlic, and eliminated the barbeque seasoning. It turned out delicious. I put the remaining sauce in the refrigerator to use another time.
Too much of a good thing. I love vinegar in sauces but this was too much mustard and too much vinegar.
Super good! I’ll use this recipe in my regular grilling rotation from now on! Thanks for submitting this.
The mustard overwhelmed the other flavors. I’m thinking it might have been the type of mustard I used. It was prepared hot mustard, although; I didn’t think it was hot in the least. It did however, have a very strong flavor. My husband liked this sauce, so will try this recipe again. I will use a different type of mustard, perhaps yellow, spicy brown, Dijon; any suggestions?
Best mustard based marinade ever prepared!!! This recipe will become a new highlight at a lot of North-Germany´s barecues! Thanx. Sebastian1975
I am reallu used to the sauces we have in Alabama, but I actually liked it. I also love mustard. My son would eat it on dirt I think. But I wouldn’t. I would only eat it if it was good, and this is..
I was raised on Texas BBQ, but these ribs are one of the best I have ever made….I made them in the crockpot and they came out perfect cooked on high for 4 hours
Excellent recipe. I altered it and used dijon mustard and instead of a suace I used as a marinade and mop very tasty ribs and steaks
The good bbq coming out of South Carolina uses the type sauce referred to as “old style.” That is the best. There are some ketchupy sauces used in the upstate and the some commercial folks use a mustard base neither of of which should be used with pork. For the real deal, stick with “old style.”
Not our style.
I loved the sauce! I used a coarse grain deli sauce for the mustard and it was great! For the bbq seasoning, I used Emeril’s Rib Rub…the outcome was YUM! Finger-Lickin’
I really enjoyed your recipe it was very tasy and a little spice and my family loves spicy foods but it wasn’t over spicy I thought it was very exclent.
Dissapointing. Tasted like mustard, but not like the Carolina bbq sauces I recall. I will stick to the Carolina Treat branded bottled sauce for now.