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Carolina Style Ribs

SUBMITTED BY: Steve Watson

"Mustard based sauces are definitively South Carolina. This one will definitely satisfy your needs. This is for the big fatty ribs, not the baby backs. Do not trim the fat from the ribs. This method renders out fat and keeps ribs moist. If you do not have a smoker available, this can also be done in the oven."

RECIPE RATING:

Read Reviews (8)

Review/Rate This Recipe

PREP TIME	30 Min
COOK TIME	4 Hrs
READY IN	4 Hrs 30 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1/2 cup brown sugar
1/3 cup fresh lemon juice
1/4 cup white vinegar
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1/4 cup molasses
2 cups prepared mustard
2 teaspoons dried minced garlic
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 racks pork spareribs
1/2 cup barbeque seasoning, or to taste

DIRECTIONS

In a medium bowl, whisk together the brown sugar, lemon juice, white vinegar, cider vinegar, Worcestershire sauce, molasses and mustard. Season with granulated garlic, salt, pepper, red pepper flakes, white pepper and cayenne pepper, and mix well. Set aside.
Preheat an outdoor grill or smoker to 225 to 250 degrees F (110 to 120 degrees C).
Rub ribs liberally with barbeque seasoning, then place them in the smoker or grill, and cover. Cook for 4 hours, or until very tender. The meat will easily separate from the bone. Baste ribs with mustard sauce liberally during the final 30 minutes. Heat remaining sauce to a boil, and serve on the side.

FOOTNOTE

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REVIEWS

Reviewed on Feb. 13, 2005 by HATESPYWARE

Dissapointing. Tasted like mustard, but not like the Carolina bbq sauces I recall. I will... MORE

Reviewed on Feb. 2, 2004 by KRAMER21629

I loved the sauce! I used a coarse grain deli sauce for the mustard and it was great! For the... MORE

Reviewed on Feb. 2, 2004 by SNUGGLESH83

I really enjoyed your recipe it was very tasy and a little spice and my family loves spicy... MORE

Reviewed on Dec. 5, 2004 by BOSQUEFLORES

The good bbq coming out of South Carolina uses the type sauce referred to as "old style." That... MORE

Reviewed on Jun. 23, 2004 by JennSharp7

Not our style. MORE

Reviewed on Oct. 16, 2006 by CHEFANDERSEN

I was raised on Texas BBQ, but these ribs are one of the best I have ever made....I made them... MORE

Reviewed on Nov. 17, 2006 by Rhonda Brock Fuller

I am reallu used to the sauces we have in Alabama, but I actually liked it. I also love... MORE

Reviewed on May 27, 2006 by Eric Gilder

Excellent recipe. I altered it and used dijon mustard and instead of a suace I used as a... MORE