South Carolina Bbq Ribs Recipe
Niman Ranch St. Louis ribs, topped with South Carolina mustard BBQ sauce. Served with Anson Mills' grits and a side garnish of mustard coleslaw.
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Ingredients
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Ribs
South Carolina Mustard BBQ Sauce
Grits
Mustard Coleslaw
Method
Prepare the Ribs
- 1
Season the Ribs
Preheat your oven to 300°F (150°C). Mix salt, black pepper, garlic powder, onion powder, and paprika together. Rub this mixture all over the ribs.
- 2
Bake the Ribs
Place the seasoned ribs on a baking sheet lined with foil. Cover with another piece of foil and bake for 2.5 to 3 hours until tender.
Make the BBQ Sauce
- 3
Combine Ingredients
In a saucepan, combine yellow mustard, apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce, black pepper, garlic powder, and onion powder. Bring to a simmer, stirring occasionally, for about 10 minutes.
Prepare the Grits
- 4
Make the Mustard Coleslaw
- 5
Mix the Coleslaw
In a large bowl, combine shredded cabbage and carrots. In a separate bowl, whisk together yellow mustard, apple cider vinegar, sugar, salt, and black pepper. Pour over the cabbage mixture and toss to coat.