Pork , Pork Ribs , garlic , Honey
Best for: A tender rib cook for a long afternoon, finished sweet, sharp, and sticky.
These ribs take the Russian cookout’s favorite flavors — garlic, black pepper, mustard, and honey — and give them a low, smoky grill cook. The glaze goes on only at the end, so it lacquers instead of burning.
Grill: Indirect low heat; 275°F, then direct medium heat for glazing. Equipment: Covered grill, drip pan, brush, instant-read thermometer.
Ingredients
Rest: 35 minutes. Total: 3 hours 55 minutes.
Ribs and rub
- 2 racks pork spare ribs, about 5 lb total, membrane removed
- 2 tablespoons fine table salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon sweet paprika
- 1 teaspoon mustard powder
Glaze and serving
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 red onion, thinly sliced and pickled
- 1/4 cup chopped dill or parsley
Directions
Stir the salt, pepper, garlic powder, paprika, and mustard powder. Rub the ribs all over, cover, and rest for 20 minutes while the grill heats.
Heat the grill for indirect cooking at 275°F with a drip pan in place.
Set the ribs bone-side down over indirect heat, close the lid, and cook for 2 1/2 hours.
Wrap the ribs in foil with a splash of water if they look dry, and continue cooking until probe-tender, about 30 minutes more and near 195°F.
Whisk the mustard, honey, and vinegar. Unwrap the ribs, brush with glaze, and move them over direct medium heat for 3 to 4 minutes per side.
Rest for 15 minutes. Slice between the bones and serve with pickled red onion and herbs.
Grilling tip: Glaze late and watch closely — honey goes from lacquered to burnt in about a minute.
