Ribs

215 mins
Serves 1
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Directions

  1. 1Peel off the membrane on the back of the ribs.
  2. 2Peel off the membrane on the back of the ribs.
  3. 3Peel off the membrane on the back of the ribs.
  4. 4Use mustard as the binder.
  5. 5Use mustard as the binder.
  6. 6Use mustard as the binder.
  7. 7In a separate bowl, combine brown sugar, cayenne, paprika, garlic powder, onion powder, black pepper and salt.
  8. 8In a separate bowl, combine brown sugar, cayenne, paprika, garlic powder, onion powder, black pepper and salt.
  9. 9In a separate bowl, combine brown sugar, cayenne, paprika, garlic powder, onion powder, black pepper and salt.
  10. 10Pour over ribs generously on both sides.
  11. 11Pour over ribs generously on both sides.
  12. 12Pour over ribs generously on both sides.
  13. 13Wrap the ribs in aluminum.
  14. 14Wrap the ribs in aluminum.
  15. 15Wrap the ribs in aluminum.
  16. 16Set your barbecue to 250 degrees fahrenheit.
  17. 17Set your barbecue to 250 degrees fahrenheit.
  18. 18Set your barbecue to 250 degrees fahrenheit.
  19. 19Lay your ribs, bone side down, on the barbecue for two and a half hours.
  20. 20Lay your ribs, bone side down, on the barbecue for two and a half hours.
  21. 21Lay your ribs, bone side down, on the barbecue for two and a half hours.
  22. 22Combine brown sugar, paprika, olive oil, maple syrup or honey to make the sauce.
  23. 23Combine brown sugar, paprika, olive oil, maple syrup or honey to make the sauce.
  24. 24Combine brown sugar, paprika, olive oil, maple syrup or honey to make the sauce.
  25. 25Open ribs and slather it with the sauce.
  26. 26Open ribs and slather it with the sauce.
  27. 27Open ribs and slather it with the sauce.
  28. 28Wrap it back up and keep it in the barbecue for another hour.
  29. 29Wrap it back up and keep it in the barbecue for another hour.
  30. 30Wrap it back up and keep it in the barbecue for another hour.
  31. 31For the last 5 minutes, take your ribs out and put it on the flame so it caramelizes.
  32. 32For the last 5 minutes, take your ribs out and put it on the flame so it caramelizes.
  33. 33For the last 5 minutes, take your ribs out and put it on the flame so it caramelizes.
  34. 34Dump the juices in the foil into a pot, reduce it, and use it as a glaze when you're finally done.
  35. 35Dump the juices in the foil into a pot, reduce it, and use it as a glaze when you're finally done.
  36. 36Dump the juices in the foil into a pot, reduce it, and use it as a glaze when you're finally done.

Ingredients

  • ribs
  • ribs
  • ribs
  • mustard
  • mustard
  • mustard
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 1 tablespoon cayenne
  • 1 tablespoon cayenne
  • 1 tablespoon cayenne
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon onion powder
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper
  • 1 tablespoon black pepper
  • 1 tablespoon black pepper
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 2 tablespoons brown sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 4 tablespoons maple syrup
  • 4 tablespoons maple syrup
  • 4 tablespoons maple syrup

Equipment

knifecutting boardbowlsmeasuring cupsmeasuring spoonsaluminum foilbarbecue

Tips

  • When doing the seasoning you want them in a separate bowl so it all spreads out evenly.