BBQ Pork Spare Ribs

House Barbecue Sauce and Honey Mustard

Pitmaster Fernando González of 2Fifty Texas BBQ | Washington, D.C.

Adapted by StarChefs | January 2022

INGREDIENTS:

Pork Spare Ribs:
Niman Ranch pork spare ribs, trimmed, shiners removed
Mustard
Pickle juice
Hungarian paprika
Garlic powder
Salt
Black pepper
Chile powder
Brown sugar

Honey Mustard:
Yield: 2 pints
2 cups mustard
½ cup pickle juice
½ cup honey
Salt
Black pepper

Original Barbecue Sauce:
Yield: 1 gallon
7 cups ketchup
2 ½ cups vinegar
1 cup plus 6 teaspoons brown sugar
4 teaspoons chile powder
6 teaspoons salt
6 teaspoons black pepper

METHOD:

For the Pork Spare Ribs:
Slather spare ribs with mustard and pickle juice. Season with equal parts paprika, garlic powder, salt, pepper, chile powder, and brown sugar. Wrap ribs in film paper and let sit at least 2 hours. Heat smoker to 275°F. Smoke ribs 3 hours and 30 minutes or until desired color is reached. Wrap ribs in aluminum foil and return to smoker. Smoke until tender, about 1 hour. Remove from smoker and let rest 15 minutes. 

For the Honey Mustard:
In a medium-sized bowl, mix to combine mustard, pickle juice, honey, a pinch of salt, and a pinch of black pepper. Reserve.

For the Original Barbecue Sauce:
In a large bowl, stir to combine all ingredients and 2 ½ cups water. Reserve.

To Assemble and Serve:
Cut desired amount of Pork Spare Ribs by the bone and place on a serving platter. Serve with Honey Mustard and Original Barbecue Sauce. 

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