Spareribs with Mustard Sauce
Yield
8 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | pounds |
pork ribs
|
|
| 1 | cup |
salt
|
|
| 1 | cup |
cumin
|
*
|
| 1 | cup |
black pepper
|
*
|
| ⅓ | cup |
cayenne pepper
|
*
|
| ⅓ | cup |
garlic
minced |
|
| 1 | cup |
brown sugar
|
*
|
| ⅓ | cup |
horseradish
ground |
*
|
| ⅓ | cup |
prepared mustard
yellow |
|
| ¼ | cup |
white wine
|
*
|
| 1 | cup |
honey
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4.5 | kg |
pork ribs
|
|
| 237 | ml |
salt
|
|
| 237 | ml |
cumin
|
*
|
| 237 | ml |
black pepper
|
*
|
| 79 | ml |
cayenne pepper
|
*
|
| 79 | ml |
garlic
minced |
|
| 237 | ml |
brown sugar
|
*
|
| 79 | ml |
horseradish
ground |
*
|
| 79 | ml |
prepared mustard
yellow |
|
| 59 | ml |
white wine
|
*
|
| 237 | ml |
honey
|
|
Directions
Dry Rub Seasonings: Combine salt, cummin, black pepper and cayenne pepper and mix well.
Rub over entire surface of the spareribs.
Creole Mustard: Combine horseradish, yellow mustard and white wine.
This will keep refrigerated for several months.
Mustard Sauce: Combine minced garlic, brown sugar, and Creole Mustard in a bowl and mix well.
Grill ribs bone side down, glazing with mustard sauce as it cooks.
Turn several times to avoid buring, adding sauce to the upper side.
Glaze ribs with the honey near the end of the cooking time (approx 15 min).
