Gary´s Cookbook


Barbecue Braised Spareribs with Beer and Mustard Glaze


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Ingredient list

For the ribs: 1 Tbs. sweet Hungarian paprika 1 tsp. dark brown sugar 1 tsp. dry mustard (preferably Coleman’s) 1 tsp. dried sage Kosher salt and freshly ground black pepper 3 lb. bone-in country style pork ribs For the braising liquid: 4 strips bacon, cut crosswise into ½-inch-wide strips 2 medium yellow onions, thinly sliced (3 cups) 4 medium cloves garlic, chopped (1 Tbs.) 1 medium carrot, chopped (1/2 cup) 2 cups lower-salt chicken broth 1 12-oz. bottle bock beer or dark lager ¼ cup cider vinegar 2 bay leaves 1 tsp. caraway seeds For the glaze: ¼ cup Dijon mustard ¼ cup light brown sugar ¼ tsp. Worcestershire sauce


- In a small bowl, combine the paprika, brown sugar, dry mustard, sage, 1 tsp. salt, and 1 tsp. pepper. Set aside 2 tsp. to use in the braise and sprinkle the remaining rub all over the ribs. Cover and refrigerate for at least 2 hours but preferably overnight. - Prepare a gas grill for direct grilling over medium-high heat. Grill the ribs until nicely browned, 3 to 5 minutes per side. Transfer to a platter, let cool briefly, and then tie each rib with 3 or 4 loops of butcher’s twine. - Prepare the grill for indirect grilling. In an 8-quart heavy-duty pot, cook the bacon over medium heat, stirring occasionally, until it just starts to crisp, 2 to 3 minutes. Add the onions and cook, stirring occasionally, until soft and beginning to color, 6 to 8 minutes. Add the garlic, carrot, and the reserved spice rub and cook for about 1 minute more. Add the broth, beer, vinegar, bay leaves, and caraway seeds. Bring to a boil, reduce the heat, and simmer, uncovered, for 10 minutes. - Nestle the ribs into the braising liquid. Set the pot on the grill over the cool zone. Cover the pot, close the grill lid, and cook until fork-tender, about 1 ½ hours, turning the ribs halfway through cooking. - Transfer the ribs to a tray. Strain the braising liquid into a heatproof vessel, such as a Pyrex measuring cup, and let sit until the fat rises to the top. Discard the solids. Skim off and discard the fat. Keep warm. - Prepare the grill for direct grilling over medium-low heat. In a small bowl, stir the mustard, brown sugar, and Worcestershire sauce. Stir in just enough of the braising liquid, 1 Tbs. at a time, to produce a glaze thin enough to easily brush on the ribs. Brush one side of the ribs with the glaze and grill glazed side down until bubbly and beginning to darken, 3 to 5 minutes. Brush the other side, flip the ribs, and grill until the glaze is bubbly and beginning to darken, an additional 3 to 5 minutes. - Remove the string from the ribs, put them on a warm platter, and drizzle with the remaining braising liquid.

Recipe detail

  • Country Region
  • Cost
  • Lactose free
  • Vegetarian
  • Vegan
  • Diabetic
  • Gluten free
  • Servings
  • Alternative amount
  • Preparation time
    5 minutes
  • Calories
  • Kilojoule
  • Fat content
  • Bread unit
  • Protein content
  • Carbohydrates
  • Degree of difficulty
    Very easy
  • Changed
    30 November -0001
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