Easy weeknight barbecue, with a deliciously different mustard based barbecue sauce that comes together quicker than you might think. This makes a sweet sauce. If you like yours more tangy, you can reduce the sugar and increase the vinegar. I like it on the potatoes, too. Round out the meal with some green veggies or a crisp salad, and shake up your usual routine.

Ingredients

3 serv.

Mustard Barbecue Sauce
oil1 tablespoon
onion↗1⁄4 cup
minced
roasted garlic clove1
minced
spicy brown mustard↗1⁄4 cup
light beer↗1⁄2 cup
brown sugar↗1⁄4 cup
apple cider vinegar↗2 tablespoons
Rub
kosher salt↗1⁄2 cup
smoked paprika↗2 teaspoons
brown sugar↗2 tablespoons
fresh ground black pepper↗
to taste
medium russet potatoes↗4
cut into wedges
oil2 tablespoons
lbs country-style pork ribs↗1 1⁄2

Step-by-step instructions

1
Saute onion in 1 tbps oil until softened, add remaining sauce ingredients, and cook until reduced to a thick barbecue sauce consistently, about 20-30 minutes. Puree in blender or with stick blender, if desired. Allow to cool to room temperature.
2
Preheat oven to 400°F.
3
Meanwhile, sprinkle ribs generously with rub. You will probably not use all the rub, leftovers are good on chicken, vegetables, etc. Allow to sit while the sauce finishes reducing.
4
Toss potatoes with remaining oil and a little more rub.
5
Cook ribs on charcoal or indoor grill, on medium heat until cooked through and nicely browned, about 20 minutes.
6
Meanwhile, bake potatoes on a large baking sheet, about 20 minutes.
7
Toss ribs in sauce, reserving some for dipping, if desired.

Source: food.com

Original recipe ↗

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