Ribs with German Mustard Sauce
Ingredients
- Garlic - 1 tablespoon, minced
- Brown Sugar - 1 cup
- Creole Mustard - 1 cup
- Horseradish - 3/4 cup
- Yellow Mustard - 1 cup
- Dry white wine - 1/4 cup
- Pork Spare Ribs - 8 pounds
- Prudhomme’s Meat Seasoning (recipe follows)
- Honey - 1/2 cup
- Prudhomme’s Meat Seasoning
- Salt - 3/4 cup
- Granulated Garlic - 6 tablespoons
- Freshly ground black pepper - 6 tablespoons
- Cayenne Pepper - 1/4 cu
- Cumin - 2 tablespoons
Instructions
In a medium bowl, combine all the ingredients except the ribs, meat seasoning, and honey. Sprinkle the ribs on both sides with the meat seasoning, then place on an outdoor grill, meaty side up, directly over the coals. Spoon a coating of mustard sauce on the ribs and grill about 15 minutes. Turn the ribs and coat the other side with the remaining sauce. Cook until done, turning again as necessary. Finally, spread a thin coating of honey on the meaty side of the slabs. Grill a couple of minutes longer to set the glaze, then serve.
Prudhomme’s Meat Seasoning
Combine all the ingredients in a glass jar. Store indefinitely in the refrigerator. The mixture does not spoil, but the flavor fades over time.
