Ribs on the Grill

Total Time:
27 hr 45 min
45 min
24 hr
3 hr

6 servings

  • Spice Rub, recipe follows
  • 2 racks spare ribs (about 3 pounds each)
  • 2 cups yellow mustard
  • 1 cup white vinegar
  • Homemade BBQ Sauce, recipe follows
  • Spice Rub:
  • 1/4 cup ground black pepper
  • 1/4 cup paprika
  • 1/4 cup garlic salt
  • 1/4 cup seasoned salt
  • 1/4 cup packed light brown sugar
  • Homemade BBQ Sauce:
  • 2 fresh habanero peppers
  • 4 cups tomato sauce
  • 1/2 cup brown sugar
  • 1/4 cup hot sauce
  • 1/4 cup lemon juice
  • 1/4 cup molasses
  • 1/4 cup dry mustard
  • 1/4 cup onion powder
  • 1/4 cup paprika
  • 1/4 cup ground black pepper
  • 1/4 cup granulated sugar
  • 1/4 cup apple cider vinegar
  • 1/4 cup Worcestershire sauce
  • Rub the Spice Rub on all sides of the rib racks and place on a sheet pan. Cover with plastic wrap and refrigerate for 24 hours.

  • Preheat the grill to 275 to 300 degrees F for about 30 minutes.

  • Remove the ribs from the refrigerator and let them come to room temperature.

  • In a small bowl, add the mustard, vinegar and 1 cup water, and mix until well combined.

  • Place the ribs on the grill, bone-side down, and turn every 5 minutes, brushing with mustard mixture when you turn them. After 30 minutes stop brushing with the mustard mixture, then continue to turn them every 5 minutes until they're done, about 2 hours 30 minutes.

  • Serve the ribs with the Homemade BBQ Sauce.

Spice Rub:
  • In a medium bowl, combine the pepper, paprika, garlic salt, seasoned salt and sugar, and mix.

  • Yield: 1 1/4 cup

Homemade BBQ Sauce:
  • In a blender, add the habanero peppers and 1/4 cup of water. Blend until liquid.

  • In a stockpot set over medium heat, add the tomato sauce, 1 cup water, the brown sugar, hot sauce, lemon juice, molasses, dry mustard, onin powder, paprika, pepper, granulated sugar, vinegar and Worcestershire sauce. Add the pureed habaneros as desired for a spicier sauce. Bring the sauce to a simmer and cook at a simmer until it thickens, 1 to 2 hours.

  • Yield: 8 cups

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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