Baby Back Pork Ribs in Carolina Sauce

• soft light-brown sugar↗50 г g
• smoked paprika↗2 ст. л. tbsp
• English mustard↗2 ст. л. tbsp

  powder

• celery salt1 ч. л. tsp
• granulated garlic↗1 ч. л. tsp
• baby back pork ribs on the bone↗4

  (about 450 g each)

• yellow mustard250 мл ml

  (used French’s Classic)

• apple cider vinegar↗150 мл ml
• black molasses↗2 ст. л. tbsp
• soft light-brown sugar↗75 г g
• Worcestershire sauce↗2 ст. л. tbsp
• hot chili sauce↗1–2 ст. л. tbsp
• hot chili powder↗2 ч. л. tsp

Step-by-step instructions

1. 1

   Preheat the oven to 160 °C (140 °C with convection) / gas 3. In a large bowl, combine the soft light‑brown sugar, smoked paprika, powdered English mustard, celery salt, and granulated garlic. Rub the ribs with the resulting mixture. Place them in two large roasting pans with racks (or without racks if unavailable). Pour 150 ml water into the bottom of each pan, tightly cover with foil and roast for 3 hours until the meat is almost falling apart. If the pans are on different shelves, swap them halfway through. After roasting, remove and drain excess liquid.

2. 2

   While the ribs are cooking, prepare the glaze. In a saucepan, combine yellow mustard, apple cider vinegar, black molasses, soft light‑brown sugar, Worcestershire sauce, hot chili sauce, and chili powder. Heat over medium heat, stirring constantly, for about 10 minutes until the sugar fully dissolves. Set aside.

3. 3

   Heat an external grill. Whether it's gas or charcoal, use low heat to finish the ribs. Grill the ribs for 3–4 minutes per side, regularly basting with the glaze, until they become golden and sticky.

4. 4

   Alternatively, finish the ribs in the oven: preheat it to 220 °C (200 °C with convection) / gas 7 and bake the ribs for 25–30 minutes, turning them and swapping the pans halfway through.