Spareribs with Maple–Mustard Glaze

Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Prep Time

    15 min.

  • Grilling Time

    56 min. to 1:08 h


the Ingredients

20151023095410 Row Pork 40


  • Completed step 120 millilitres stone-ground mustard
  • Completed step 60 millilitres maple syrup
  • Completed step 3 tablespoons cider vinegar
  • Completed step 2 tablespoons bourbon
  • Completed step 2 tablespoons ketchup
  • Completed step 1½ tablespoon Worcestershire sauce
  • Completed step 3 garlic cloves, minced or pushed through a press
  • Completed step 1 teaspoon kosher salt
  • Completed step ¾ teaspoon freshly ground black pepper
  • Completed step ⅛ teaspoon cayenne pepper
  • Completed step 2 racks of St. Louis-style spareribs, each 1.4 to 1.6 kilograms

Special Equipment

  • heavy-duty aluminum foil (46 centimetres wide)


  • Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • In a medium bowl mix the glaze ingredients. Pour 120 millilitres of the glaze into a small bowl and set it aside.
  • Using a dull dinner knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner of it with a paper towel and pull it off. Cut each rack crosswise in the middle to create two smaller racks.
  • Season the half racks all over with the larger amount of glaze in the medium bowl, using about 3 tablespoons per side, putting more of it on the meaty sides. Using eight 46 × 60 centimetre 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.
  • Place the foil-wrapped racks over direct medium heat, close the lid and cook until the meat has shrunk away from the rib bone ends by about 1 centimetre, 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. To check for doneness, carefully open a foil packet without letting out the juices.
  • 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 glaze. Remove from the grill and let rest for about 5 minutes.
  • Cut the racks between the bones into individual ribs and serve warm.

Let's Gear Up

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