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


  • 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



  • 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


  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

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Rating: 5 stars

Apr 12, 2014

Chad B

Fall Off The Bone Delicious!

I fixed three racks of ribs today. I used this recipe for one of three racks, used two other sauces on the the other two. This was by far the family favorite! Will definitely make these again. They were tender, juicy, and full of flavor!

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

May 25, 2014

John H

Wow! Foolproof Ribs!

I have struggled mightily to do ribs and this was so simple and sooooo good! This one is a keeper!

Type of Griller


Would you recommend this recipe? YES

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Spareribs with Maple-Mustard Glaze