BBQ Honey-Mustard Ribs
Here, ribs get a dry seasoning rub as well as a final glazing with honey-mustard
sauce. Because the glaze is thick and shiny, the ribs appear lacquered. Have
plenty of napkins on hand. Be sure to grill the ribs over indirect heat so the
flare ups are minimal. You can also use this delicious glaze on pork loin,
chicken and turkey.
4 slabs lean baby-back pork ribs
Dry Seasoning Rub
Soaked hickory chips
1 tablespoon granulated garlic
1 tablespoon seasoning salt
1 tablespoon Cajun spice blend
1/4 cup barbecue spice blend
Combine garlic, seasoning salt, Cajun spice blend and barbecue spice blend.
Store in jar with tight lid until ready to use.
2 teaspoons cornstarch
1/4 cup water
1 1/2 cups honey
1 tablespoon minced garlic
1/4 cup soy sauce
1 beef bouillon cube
1/4 cup freshly, squeezed lemon juice
1/3 cup Dijon mustard
1 teaspoon hot pepper sauce, optional
Combine cornstarch and water in small dish and set aside. Bring honey to boil in
1-quart non-aluminum saucepan. Cook until color deepens and has nutty fragrance,
about 5 minutes. Decrease heat to medium. Stir in garlic and cook 30 seconds.
Add cornstarch mixture along with soy sauce and bouillon cube. Simmer 5 minutes,
stirring often. Remove from heat. Stir in lemon juice, mustard and hot pepper
sauce. Can be made several days ahead and refrigerated. Gently reheat before
Sprinkle both sides of ribs with Dry Seasoning Rub. To avoid flare-ups from fat
and burning glaze, prepare hot charcoal fire so that adequate rack space to hold
ribs will not be directly over fire. (Cooking may have to be done in batches if
grill space is limited.) When coals are hot, throw on few hickory chips. Cook
ribs, covered, over indirect heat until browned on both sides, about 30 to 45
minutes. Can be done several hours ahead and kept at room temperature. To
finish, throw few more soaked hickory chips on hot fire. Generously brush both
sides of ribs with Honey-Mustard Glaze. Cook, covered, over indirect heat 10
minutes. Brush both sides with Honey Mustard Glaze again. Cook 5 more minutes.
Serve hot with remaining warm Honey-Mustard Glaze served separately.