Food and Recipes Meat Ribs Mustardy Glazed Barbecue Ribs 4.0 (1) 1 Review South Carolina-inspired barbecue ribs, easy enough for weeknights. By Jasmine Smith Published on April 29, 2024 Recipe tested by Melissa Gray Rate PRINT Share Close Photo: Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Keely Active Time: 35 mins Total Time: 3 hrs 30 mins Servings: 4 Who can pass up a platter of tender, saucy barbecue ribs? While there’s nothing wrong with classic "red sauce" ribs, these South Carolina–style ribs are inspired by the mustard-laden barbecue sauces of the Palmetto State. Tangier than regular sauces, it’s the perfect partner for these meaty ribs. But this recipe gets even better—you don’t have to be a barbecue master to make these ribs. Just fire up your oven, sauce up the ribs, and you’ll be enjoying pitmaster perfection in not time. Ingredients 1 (3-lb.) rack St. Louis-style pork spareribs 4 tsp. kosher salt 4 tsp. smoked paprika 4 tsp. chili powder 4 tsp. light brown sugar 2 tsp. black pepper, plus more for garnish 1 1/2 tsp. garlic powder 3/4 cup yellow mustard 6 Tbsp. honey 1/4 cup barbecue sauce 2 Tbsp. apple cider vinegar 1/2 tsp. hot sauce Directions Preheat oven to 300°F with rack about 8 inches from heat source. Line a large rimmed baking sheet with aluminum foil; set an oven-safe wire rack inside lined baking sheet, and set aside. Remove thin outer membrane on back of ribs by loosening with a sharp knife and pulling it off; discard membrane. Set ribs aside. Stir together salt, paprika, chili powder, brown sugar, pepper, and garlic powder in a small bowl. Transfer 1 teaspoon spice mixture to a small bowl, and set aside. Sprinkle remaining spice mixture on both sides of ribs, gently patting to coat. Wrap ribs in heavy-duty aluminum foil; place on prepared wire rack. Bake in preheated oven until ribs are fork-tender, 2 hours, 45 minutes to 3 hours. Meanwhile, whisk together mustard, honey, barbecue sauce, vinegar, hot sauce, and reserved 1 teaspoon spice mixture in a small bowl until well combined; cover and chill until ready to use. Remove ribs from oven. Unwrap and discard aluminum foil. Brush top of rib rack evenly with 1/3 cup of the mustard sauce. Increase oven temperature to broil; return ribs to oven. Broil until sauce starts to caramelize, 5 to 8 minutes. Remove from oven; brush with 1/3 cup of the sauce. Let rest 5 minutes. Slice ribs in between bones; transfer to a platter. Serve with remaining mustard sauce, and garnish with pepper. Rate It Print