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Beef Ribs with Dry Mustard Rub and Cider Mopping Sauce

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  • Prep 2 hr 40 min
  • Total 3 hr 40 min
  • Ingredients 12
  • Servings 4
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Looking for a hearty dinner? Then check out these beef ribs flavored with mustard rub and served with cider sauce.
By Pillsbury Kitchens
Updated Jan 24, 2011
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Ingredients

Rub

  • 1 tablespoon dark brown sugar
  • 3 teaspoons dry mustard
  • 2 teaspoons hickory-smoked salt
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic-pepper blend
  • 1 teaspoon chili powder

Ribs

  • 6 lb. (about 2 racks) beef back ribs

Sauce

  • 1/2 cup apple cider
  • 3 tablespoons ketchup
  • 1 tablespoon prepared mustard

Steps

  • 1
    GAS GRILL DIRECTIONS: In small bowl, combine all rub ingredients; mix well. Cut each rib rack in half between bones. Rub mixture over surface of ribs. Place ribs in shallow dish. Cover; refrigerate about 1 hour.
  • 2
    After about 1 hour, prepare gas grill for indirect cooking as recommended by manufacturer.
  • 3
    When ready to grill, wrap ribs securely in heavy-duty foil using double-fold seal, allowing room for heat expansion. Reduce heated side of grill to low. Place ribs, seam side down, on unheated side of grill. Cook ribs for 1 1/2 hours, turning once.
  • 4
    Meanwhile, in medium bowl, combine all sauce ingredients; mix well.
  • 5
    Place foil packet of ribs in 15x10x1-inch baking pan to catch drippings. Remove ribs from foil and pan; place on unheated side of grill. Brush with sauce. Cook an additional 15 minutes or until ribs are tender, turning and brushing frequently with sauce.
  • 6
    CHARCOAL GRILL DIRECTIONS: In small bowl, combine all rub ingredients; mix well. Cut each rib rack in half between bones. Rub mixture over surface of ribs. Place ribs in shallow dish. Cover; refrigerate about 1 hour.
  • 7
    After about 1 hour, prepare charcoal grill for indirect cooking as recommended by manufacturer or see p. 3. Heat grill to medium-high heat.
  • 8
    When ready to grill, place ribs over drip pan n center or at 1 end of grill away from flame; cover grill. Cook ribs for 1 1/2 hours, turning once.
  • 9
    Meanwhile, in medium bowl, combine all sauce ingredients; mix well.
  • 10
    Brush ribs with sauce; turn and rotate ribs. Cook an additional 1 hour or until ribs are tender, brushing with sauce occasionally during last 30 minutes of cooking time.

Tips from the Pillsbury Kitchens

  • tip 1
    Rubs are dry mixtures of seasonings including herbs, spices, seeds, citrus zest, minced garlic and grated ginger. Traditionally, these mixtures are rubbed onto meat, poultry or seafood before cooking.
  • tip 2
    Mopping sauce is named for the little rag-style mop used for basting the thin sauce. Look for these mops where cookware and grilling utensils are sold.
  • tip 3
    Cider is just pressed from fruit, most often apples. The fresh juice is called sweet cider; fermented juice is called hard cider. For this recipe, we used sweet cider.
  • tip 4
    Never place cooked meat, poultry or seafood back onto the plate that held raw meat, poultry or seafood. After transferring raw food to the grill, either wash the original plate or select a clean plate to hold the grilled food.

Nutrition Information

450 Calories, 24g Total Fat, 50g Protein, 8g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
9g
45%
Cholesterol
140mg
47%
Sodium
1040mg
43%
Total Carbohydrate
8g
3%
Dietary Fiber
1g
4%
Sugars
4g
Protein
50g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
35%
35%
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 7 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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