With the traditional Carolina mustard bite, followed by a slow sweetness, you won’t care that you’re making a mess. And with the charred scallions, you’ll make a nice impression on your guests without trying too hard (more than a pretty face, they are also delicious to eat, so don’t just toss them!). I like to include “secret ingredients” in each of my recipes, the slight twist isn’t complex to add in, but adds complexity to the flavor. In this recipe, the cinnamon and ground ginger may sound overly exotic and far removed from the idea of BBQ sauces, but please, please do it anyway (trust me). Like all BBQ ribs recipes, this is great with all the summer side favorites – potato salad, corn and tomato salad, pepper relish…the list goes on (send me your favorite macaroni salad recipe)!
THE BEE’S KNEES CAROLINA-STYLE BBQ RIBS serves 4
For the Ribs
- 4 lbs baby back ribs
- 1/3 c Dijon mustard
- 1/4 c honey (Tupelo, Clover, Wildflower, etc.)
- 1 T Cholula hot sauce or other vinegar-y hot sauce
- 1 Bay leaf
- 1/4 c grated red onion (about half a small one)
- 1/2 tsp ground cumin
- 1 tsp sea salt
- 1/4 tsp ground cinnamon
- 1/2 tsp dried ground ginger
- 2 tsp dried minced garlic
- 1 T apple cider vinegar
For BBQing the Ribs
- 2 T olive oil
- Black pepper
- 4 Scallions
For the Sauce
- 1 T honey
- 1 tsp tamari or soy sauce (for GF friends, get gluten free tamari)
- 1/2 tsp dried ground ginger
- 1/4 tsp garlic salt
- 1/4 tsp cinnamon
Preheat oven to 300 degrees
Put all the “For the Ribs” Ingredients in a saucepan. Heat on medium until simmering, gently simmer for 2 minutes, stirring occasionally (This helps the dried minced garlic to soften, melds the flowers, and melts the honey, making it more easy to then spread on the ribs.) After the 2 minutes, turn off the heat. Set aside and prepare the ribs.
Line two sheet pans with aluminum foil, shiny side out. Oil each pan with approx 1 T olive oil. Place each rib rack on its own sheet. Flip each rib rack over (so they look like boats) and remove the silver skin (helpful video here). Flip the racks back over to the meaty side (so they resemble rainbows). Generously spread the sauce on each entire rack, top each rack with ground pepper and then flip them over and apply a thinner coating to the back of each rack and pepper each. In the concavity of each, place 2 scallions.
Cover each sheet pan tightly with aluminum foil, shiny side out. Put in the oven, slow roast for 2 – 2.5 hours. Check at 2 hour mark. Ribs are done when a fork passes easily through the meatiest part of a rib. Remove the rib racks from the oven.
Turn the broiler on (high). Rack should be approximately 4 inches from the heating element.
Prepare the sauce. In a bowl, whisk to combine all the “For the Sauce” ingredients.
Removing the foil covering each rack of ribs, gently move the scallions to the side for a moment. Flip the racks so the meaty side is up (you have a rainbow, again). Slather the sauce on each rack, place the scallions back on top and broil each rack, separately, for 2 – 3 minutes, until the scallions are lightly charred and the sauce is bubbling.