This photo was taken the next day. The leftovers don't look as appetizing as the originals. Just so you know.
THE RUB:
I don't believe in measurements, I just sort of wing it.
- Plenty of brown sugar
- Mustard powder
- Ground Coriander
- Chili Powder
- Cumin
- Paprika
Mix it together, then coat the meat thoroughly. Let sit all morning, before you hit the oven. Bake the ribs on a low heat for 4 hours, in a pan covered with tin foil.
THE SAUCE:
- 1 jar Apricot-Pineapple Jelly
- 1 jar whole seed dijon mustard or chunky mustard of your choice
- a health splash of Jack Daniels or other whiskey
- ground fresh ginger
Over medium heat, melt the jelly in a saucepan. When it's good and runny, dump in your mustard, whiskey, and ginger. Mix well and let it bubble together for a while.
When the ribs are done in the oven, place them on the grill (which you've already heated up. I probably should have mentioned this earlier.) Baste them in this dope-ass sauce. I personally like to cook the ribs bone-side down for about 10-15 minutes, then meat-side down to char the meat just a little, then I flip them back on the bones, rebaste, and cook for another 5 minutes.
Seriously, these were the best ribs I've ever made. For my taste, they're the perfect combination of sweet and hot. I rate them an entire rack's worth of discarded bones.
FUTURE PLANS:
I am working on a recipe for another spicy sweet sauce that I'm not sure will work. What do you think? I want to mash up seedless watermelon, simmer it with a little vinegar and some chopped dried chili pepper, or pepper flakes. That's as far as I've gotten. Help me out!
