Ribs

215 mins
Serves 1
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Directions

  1. 1Remove the layer of skin on the back of the ribs, also called the membrane.
  2. 2Remove the layer of skin on the back of the ribs, also called the membrane.
  3. 3Remove the layer of skin on the back of the ribs, also called the membrane.
  4. 4Use mustard as the binder for the spices.
  5. 5Use mustard as the binder for the spices.
  6. 6Use mustard as the binder for the spices.
  7. 7Combine all the spices in a bowl.
  8. 8Combine all the spices in a bowl.
  9. 9Combine all the spices in a bowl.
  10. 10Generously pour seasoning over ribs on both sides until they are covered.
  11. 11Generously pour seasoning over ribs on both sides until they are covered.
  12. 12Generously pour seasoning over ribs on both sides until they are covered.
  13. 13Wrap the ribs in aluminum foil.
  14. 14Wrap the ribs in aluminum foil.
  15. 15Wrap the ribs in aluminum foil.
  16. 16Set the barbecue to 250 degrees fahrenheit.
  17. 17Set the barbecue to 250 degrees fahrenheit.
  18. 18Set the barbecue to 250 degrees fahrenheit.
  19. 19Lay the ribs bone side down on the grill and make sure the side you lay your ribs on has to be off.
  20. 20Lay the ribs bone side down on the grill and make sure the side you lay your ribs on has to be off.
  21. 21Lay the ribs bone side down on the grill and make sure the side you lay your ribs on has to be off.
  22. 22Leave the ribs in the barbecue for 2.5 hours.
  23. 23Leave the ribs in the barbecue for 2.5 hours.
  24. 24Leave the ribs in the barbecue for 2.5 hours.
  25. 25Make the sauce.
  26. 26Make the sauce.
  27. 27Make the sauce.
  28. 28Combine all the sauce ingredients in a bowl.
  29. 29Combine all the sauce ingredients in a bowl.
  30. 30Combine all the sauce ingredients in a bowl.
  31. 31Open your ribs up and slather it with the sauce.
  32. 32Open your ribs up and slather it with the sauce.
  33. 33Open your ribs up and slather it with the sauce.
  34. 34Wrap it back up and keep it in the barbecue for another hour.
  35. 35Wrap it back up and keep it in the barbecue for another hour.
  36. 36Wrap it back up and keep it in the barbecue for another hour.
  37. 37For the last five minutes, take the ribs out and put it on the flame so it caramelizes.
  38. 38For the last five minutes, take the ribs out and put it on the flame so it caramelizes.
  39. 39For the last five minutes, take the ribs out and put it on the flame so it caramelizes.
  40. 40Dump the juices in the foil into a pot, reduce it, and then use it as a glaze when you're finally done.
  41. 41Dump the juices in the foil into a pot, reduce it, and then use it as a glaze when you're finally done.
  42. 42Dump the juices in the foil into a pot, reduce it, and then use it as a glaze when you're finally done.

Ingredients

  • 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 boardbowlmeasuring cupstablespoonsaluminum foilbarbecuepottongs

Tips

  • When seasoning, keep the seasonings in a separate bowl so it all spreads out evenly.
  • Good food takes time.