| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pork, Rubs, Rubs and sp |
8 |
servings |
INGREDIENTS
| 10 |
lb |
Spareribs |
| 1 |
c |
Salt |
| 1 |
c |
Cummin |
| 1 |
c |
Black pepper |
| 1/3 |
c |
Cayenne pepper |
| 1/3 |
c |
Minced garlic |
| 1 |
c |
Brown sugar |
| 1/3 |
c |
Ground horseradish |
| 1/3 |
c |
Yellow mustard |
| 1/4 |
c |
White wine |
| 1 |
c |
Honey |
INSTRUCTIONS
Dry Rub Seasonings: Combine salt, cummin, black pepper and cayenne pepper
and mix well.
Rub over entire surface of the spareribs.
Creole Mustard: Combine horseradish, yellow mustard and white wine. This
will keep refrig erated for several months.
Mustard Sauce: Combine minced garlic, brown sugar, and Creole Mustard in a
bowl and mix well.
Grill ribs bone side down, glazing with mustard sauce as it cooks. Turn
several times to avoid buring, adding sauce to the upper side. Glaze ribs
with the honey near the end of the cooking time (approx 15 min)
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