- 1 rack of pork spareribs (2.5 - 3 lbs)
- 4 medium garlic cloves, minced and crushed into paste
- 2 Tbsp spicy brown mustard
- 1 Tbsp packed dark brown sugar
- 1 Tbsp chili powder
- 1 Tbsp salt
- 3 Tbsp paprika
- 1 1/2 tsp black pepper
- 1 tsp cayenne pepper (if desired, you can cut back on the pepper by only using 1/2 tsp cayenne)
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 3 Tbsp olive oil
- 1 tsp onion powder
The sauce recipe was great and Potter decided it was so great he wants to keep it as his secret recipe. What we will say is that it was a sauce that was an awesome balance between sweet and spicy, so go with that type of sauce if you make these!
- Mix dry ingredients. Add wet ingredients and mix together to make a paste.
- Preheat oven to 250 degrees. Line large baking sheet with foil (make sure you have enough over hang to wrap ribs). Place ribs on foil and coat evenly with rub. Wrap tightly so no moisture can escape (you may want to do several layers). Place on center oven rack and cook for 1 1/2 - 2 hours until tender and meat starts to pull away from the bone.
- Pre-heat grill to medium-high heat (or light your charcoal). Remove ribs from foil and coat in sauce. Place on grill and cook 10-15 minutes a side until desired doneness.
Potter: There are just too many good things to say about these so I will start with the one not great thing. They weren't quite as fall of the bone tender as they should have been, make sure to leave them in the oven for long enough. The rub and the sauce came out better than I could ever believe, I didn't want to give you guys the recipe for either one but Katie convinced me I had to give you something. I may have left out a secret ingredient or two for the rub.
Katie: These ribs were AMAZING! I really don't know what more to say.