I’m normally a baby back rib kind of guy with a sweet and spicy sauce, but sometimes you want to try something different, so I tried these spareribs with a mustard sauce. I think I still prefer baby backs, but this sauce is absolutely fantastic, and I’m definitely cooking it again. This recipe is adapted from Ray Lampe’s Slow Fire cookbook, which is my favorite bbq book that I own. I have others which have great recipes too, but nothing out of this book has been less than amazing. I’d highly suggest cooking these up for some friends on an upcoming bbq day. Maybe, dare I suggest it, the 4th of July?
Start by prepping your ribs… pull the membrane off the back, rub them liberally with your favorite bbq rub (you can find a good rub recipe here) then preheat your smoker to 225°F. Put the ribs in the smoker (or the oven at 225) for 2 hours, bone side down. After 2 hours, lay out two double-thick sheets of heavy-duty aluminum foil, place the ribs on them, fold the sides up, and pour 1/4 cup of apple juice in each. Seal the ribs in the foil, leaving a little room in the packets for the ribs to breathe. Return to the smoker or the oven for another two hours.
Meanwhile, make your bbq sauce. Combine all sauce ingredients except hot sauce in a saucepan over medium heat and simmer, stirring often, for 3 minutes. Remove from heat and stir in hot sauce.
After the ribs have finished their 2 hours in foil packets, remove them from the foil, discarding foil and juice, and baste liberally with yellow bbq sauce. Smoke 30 more minutes, basting them twice more during that time. Let ribs rest tented with foil for 5 minutes, then serve.
Honey Mustard Spareribs
- 2 racks pork spareribs
- 1/2 cup bbq rub
- 1/2 cup apple juice
- Yellow BBQ Sauce
- 1 1/2 c yellow mustard
- 1 c cider vinegar
- 2/3 c packed brown sugar
- 1/4 c ketchup
- 1/4 c honey
- 3 tsp garlic powder
- 2 tsp worchestershire sauce
- 2 tsp onion powder
- 2 tsp kosher salt
- 2 tsp black pepper
- 3 tsp louisiana hot sauce
Preheat smoker, bbq, or oven for indirect cooking at 225°F.
Remove the membrane from the back of the ribs, season the ribs liberally with bbq rub, and put the ribs in the smoker, bone side down, to cook for 2 hours.
After 2 hours, lay out 2 double-thick sheets of heavy-duty aluminium foil and lay a slab of ribs on each piece of foil. Fold the edges up, pour in 1/4 cup of apple juice in each, and seal completely but not tightly; leave a little room for the ribs to breathe.
Return to the smoker for 2 more hours.
Meanwhile, make the yellow bbq sauce. Combine all ingredients except hot sauce over medium heat. Bring to a simmer and cook, stirring constantly, for 3 minutes. Remove from heat and stir in hot sauce.
Once the ribs have cooked in their foil packets for 2 hours, remove from foil and baste liberally on both sides with the yellow bbq sauce. Return to the smoker and cook for 30 more minutes, basting with sauce twice more during the cooking time.
When the ribs are done, transfer them to a platter and tend loosely with foil. Let rest 5 minutes then slice into individual ribs and serve.