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Dec 6, 2013

Spareribs with Maple-Mustard GlazeRecipe by Jamie Purviance

Rating: 5 stars

6 Reviews

Serves: 4 // Prep time: 15 minutes | Grilling time: about 1 hour | Special equipment: 18-inch wide heavy-duty aluminum foil

Grocery List

Fresh Produce

  • 3 garlic cloves

Meat / Poultry / Seafood

  • 2 racks St. Louis–style spareribs, each 3 to 3½ lb

Oil and Spices

  • .75 tsp freshly ground black pepper
  • .25 tsp ground cayenne pepper
  • 1 tsp kosher salt

Condiments

  • 3 tbsp cider vinegar
  • 2 tbsp ketchup
  • .25 cups maple syrup
  • .5 cups stone-ground mustard
  • 1.5 tbsp Worcestershire sauce

Wine / Beer / Spirits

  • 1 fl oz bourbon

Special Equipment

  • 18"-wide heavy-duty aluminum foil

Ingredients

Glaze

  • ½ cup stone-ground mustard
  • ¼ cup maple syrup
  • 3 tablespoons cider vinegar
  • 2 tablespoons bourbon
  • 2 tablespoons ketchup
  • 1½ tablespoons Worcestershire sauce
  • 3 garlic cloves, minced or pushed through a press
  • 1 teaspoon kosher salt
  • ¾ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground cayenne pepper

  • 2 racks St. Louis–style spareribs, each 3 to 3½ pounds

Instructions

  1. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  2. In a medium bowl mix the glaze ingredients. Transfer ½ cup to a small bowl. Remove the membrane from the back of each rack of ribs and cut each rack crosswise in the middle to create two smaller racks.

  3. Season the half racks all over with the remaining glaze in the medium bowl, about 2 tablespoons per half rack, putting more of it on the meaty sides. Using eight 18-by-24-inch sheets of heavy-duty aluminum foil, double wrap each half rack in its own packet and seal tightly. Allow the racks to stand at room temperature for 30 minutes before grilling.

  4. Place the foil-wrapped racks over direct medium heat, close the lid, and cook for 50 minutes to 1 hour (the smaller half racks will be done first), turning the packets over once or twice, making sure not to pierce the foil.

  5. Remove the packets from the grill and let rest for about 10 minutes. Carefully open the foil packets, remove the racks, and discard the rendered fat and foil. Grill the racks over direct medium heat, with the lid closed, until sizzling and lightly charred, 6 to 8 minutes, turning once or twice and basting with the reserved ½ cup glaze. Remove from the grill and let rest for about 5 minutes.

  6. Cut the racks between the bones into individual ribs and serve warm.

6 Reviews

Average Rating

Rating: 5 stars

Login to Write a Review

Rating: 5 stars

Jan 2, 2014

Scott C

Answer

This is not actually a review, I plan on trying it tomorrow. Instead it is an answer to another reviewer. I believe the reason you don't want to first cook these in your indoor oven is because there is a big difference between that heat and the direct heat of a grill. I could be wrong, but that is my 2 cents worth.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Mar 17, 2014

Joe S

Very good

I typically smoke ribs over kingsford and hickory on my 18.5 WSM, a 4-6 hour process. I tried this recipe with a rack of baby backs on my gas grill as a change of pace, and because it was too late in the day to start the smoker. It turned out delicious, my wife says she would definitely have me do it again, great change of pace from the usual BBQ rib flavors.

Type of Griller

Advanced

Would you recommend this recipe? YES

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Spareribs with Maple-Mustard Glaze

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