Barbecue Braised Country Spareribs with Beer and Mustard Glaze

Barbecue Braised Country Spareribs with Beer and Mustard Glaze
Photo by Scott Phillips

Ingredients

  • ¼ cup Dijon mustard
  • 1 tsp. caraway seeds
  • 2 bay leaves
  • 4 medium cloves garlic, chopped (1 Tbs.)
  • ¼ tsp. Worcestershire sauce
  • 1 tsp. dried sage
  • ¼ cup light brown sugar
  • + 11 more ingredients
    • 1 tsp. dark brown sugar
    • 1 12-oz. bottle bock beer or dark lager
    • 1 tsp. dry mustard (preferably Coleman’s)
    • Kosher salt and freshly ground black pepper
    • 3 lb. bone-in country style pork ribs
    • 2 cups lower-salt chicken broth
    • 4 strips bacon, cut crosswise into ½-inch-wide strips
    • ¼ cup cider vinegar
    • 1 medium carrot, chopped (½ cup)
    • 2 medium yellow onions, thinly sliced (3 cups)
    • 1 Tbs. sweet Hungarian paprika

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.

View full recipe at Fine Cooking

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