Sharone Hakman’s Mustard Barbecue Ribs
½ cup yellow mustard
½ cup stone-ground mustard
½ cup pure maple syrup
2 tsp. light brown sugar
1 tsp. yellow mustard seeds, toasted
1 tsp. granulated garlic
1½ tsp. black pepper, divided
1½ tsp. salt, divided
3-4 lbs. baby back pork ribs (about 2 slabs)
1. Preheat oven to 200°. Stir together both mustards, maple syrup, brown sugar, mustard seeds, garlic, 1 teaspoon pepper and ½ teaspoon salt in a small bowl.
2. Remove thin membranes from back of slabs by slicing into the membrane with a knife and then pulling it off. (This will make ribs more tender.) Tear 2 pieces of heavy-duty aluminum foil long enough to tightly wrap ribs. Place foil on a baking sheet. Sprinkle ribs with remaining 1 teaspoon salt and ½ teaspoon pepper, and place on prepared baking sheet. Brush liberally with mustard mixture. Wrap ribs tightly with foil. Bake in oven 4 hours to 4 hours 30 minutes. Remove foil.
3. Heat grill to medium (about 400°). Place ribs on grill, and brush with more mustard mixture. Grill, uncovered, until mustard begins to caramelize, about 5 minutes. Turn ribs; brush with more mustard mixture, and grill, uncovered, for 5 more minutes. Turn and brush ribs 2 more times, until mustard mixture is well caramelized, about 5 minutes per side. Remove ribs from grill; let stand 5 minutes. Slice ribs between bones.
Active time: 30 minutes
Total time: 4 hours 35 minutes