This mustard-based sauce will certainly meet your demands. Mustard-based sauces are unmistakably South Carolinan. Not the baby backs, but the large, fatty ribs, this dish is for. Avoid trimming the ribs’ fat. This technique keeps ribs juicy while rendering out fat.
- ½ cup brown sugar
- ⅓ cup fresh lemon juice
- ¼ cup white vinegar
- ¼ cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- ¼ 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
- ½ teaspoon white pepper
- ¼ teaspoon cayenne pepper
- 2 racks pork spareribs
- ½ cup barbeque seasoning, or to taste
Combine the brown sugar, lemon juice, white vinegar, cider vinegar, molasses, mustard, and Worcestershire sauce in a medium bowl. Garlic, salt, pepper, red pepper flakes, white pepper, and cayenne pepper are added after mixing well.
Preheat an outdoor grill or smoker to 225 to 250 degrees F (110 to 120 degrees C).
After liberally seasoning them, ribs are placed in a smoker or grill and covered. Until very tender, cook for 4 hours. The flesh and bone will easily separate. During the last 30 minutes, liberally baste the ribs with mustard sauce. Serve the remaining sauce on the side after bringing it to a boil.
This can also be done in the oven if you don’t have access to a smoker.
What makes Carolina style ribs different from other barbecue styles?
Carolina style ribs are known for their distinctive tangy and vinegar-based barbecue sauce. Unlike some other styles that use sweeter or tomato-based sauces, Carolina ribs have a unique combination of tanginess and spiciness.
Can I use a different type of ribs for this recipe?
Yes, you can use other types of ribs like spare ribs or St. Louis-style ribs. The cooking time may vary slightly depending on the type of ribs you choose.
Can I cook Carolina style ribs in the oven?
Yes, you can cook the ribs in the oven if you don’t have access to a grill or smoker. Simply follow the same cooking instructions, but use a roasting pan or baking sheet lined with aluminum foil to catch any drippings. Bake the ribs at the same temperature and time as specified in the recipe.