Entree: United States – South Carolina (Southern United States) – South Carolina BBQ Ribs

Serving Size: 6

Approximate Time

Prep 40 min

Cook 3 hrs 50 min

Additional 30 min

Total 4 hrs 20 min

Ingredients

- 3 racks bone-in pork spare ribs, approx. 5–6 lb (2.3–2.7 kg) total
- 1/4 cup (50 g) packed brown sugar
- 2 tbsp (30 g) kosher salt
- 1 tbsp (15 g) smoked paprika
- 2 tsp (4 g) freshly ground black pepper
- 1 tsp (2 g) chili powder
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) onion powder
- 1/2 tsp (2 g) dry mustard powder
- 1/2 cup (120 ml) apple juice or apple cider (for wrapping/spritzing)
- 1 cup (240 g) yellow mustard
- 1/2 cup (120 ml) apple cider vinegar
- 1/4 cup (50 g) packed brown sugar (for sauce)
- 2 tbsp (30 ml) ketchup (optional, for color)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) hot sauce (e.g., Tabasco)
- 1 tsp (5 g) kosher salt (for sauce)
- 1/2 tsp (2 g) freshly ground black pepper (for sauce)
- 2 cloves garlic, minced (approx. 6 g)
- 2 tbsp (30 ml) unsalted butter (optional, for basting finish)
- 4 cups (about 300 g) shredded green cabbage
- 1 cup (100 g) shredded carrot
- 1/2 small red onion, thinly sliced (about 60 g)
- 1/3 cup (80 ml) mayonnaise
- 3 tbsp (45 ml) yellow mustard (for slaw)
- 2 tbsp (30 ml) apple cider vinegar (for slaw)
- 1 tbsp (15 g) granulated sugar (for slaw)
- Salt and freshly ground black pepper to taste (approx. 1/2 tsp / 3 g)
- 1 cup (120 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (15 g) baking powder
- 1/2 tsp (3 g) salt
- 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp (15 ml) vinegar)
- 2 large eggs
- 2 tbsp (30 ml) vegetable oil or melted butter
- 2 tbsp (30 g) unsalted butter (for hot skillet)

Instructions

Short Description:
Slow-cooked bone-in pork spare ribs basted and finished in a tangy South Carolina–style mustard barbecue sauce, served with a crisp mustard slaw and warm skillet cornbread to make a complete main-course meal.

Regional Notes:
This is the South Carolina interpretation of BBQ ribs, characterized by a bright, tangy mustard-based sauce that distinguishes it from tomato- or vinegar-forward sauces in other regions. The recipe uses a low-and-slow cook to render the fatty spare ribs tender, with a final caramelizing glaze of mustard sauce typical of the state.

1. Make the dry rub: in a bowl combine 1/4 cup (50 g) brown sugar, 2 tbsp (30 g) kosher salt, 1 tbsp (15 g) smoked paprika, 2 tsp (4 g) black pepper, 1 tsp (2 g) chili powder, 1 tsp (2 g) garlic powder, 1 tsp (2 g) onion powder, and 1/2 tsp (2 g) dry mustard. Mix well.
2. Prepare ribs: remove the membrane from the bone side of the ribs (slide a knife under the membrane, lift, and pull off with a paper towel). Pat ribs dry with paper towels.
3. Rub and rest: coat both sides of the ribs evenly with the dry rub, pressing it into the meat. Wrap loosely in plastic and refrigerate at least 4 hours or preferably overnight to let flavors penetrate.
4. Preheat and set for low-and-slow: preheat your oven to 275°F (135°C). Line a rimmed baking sheet with foil and set a wire rack on top. If using a smoker, preheat to 225–250°F (107–121°C) and use hickory or oak for a classic flavor.
5. Begin slow cook: place ribs bone-side down on the rack. Pour 1/2 cup (120 ml) apple juice into the foil-lined pan to create steam and moisture. Tightly tent the ribs with another sheet of foil. Bake in oven for 2 1/2 to 3 hours, or until the meat has shrunk back from the bone and is fork-tender. If smoking, smoke for about 3–4 hours, spritzing with apple juice every 30–45 minutes.
6. Make the mustard sauce: while ribs cook, combine 1 cup (240 g) yellow mustard, 1/2 cup (120 ml) apple cider vinegar, 1/4 cup (50 g) brown sugar, 2 tbsp (30 ml) ketchup, 1 tbsp (15 ml) Worcestershire sauce, 1 tsp (5 ml) hot sauce, 1 tsp (5 g) kosher salt, 1/2 tsp (2 g) black pepper, and 2 minced garlic cloves in a small saucepan. Bring to a gentle simmer over medium heat, then reduce heat and simmer 8–10 minutes, stirring so sugar dissolves and sauce slightly thickens. Remove from heat and reserve about half the sauce for serving.
7. Prepare the mustard slaw: in a large bowl whisk 1/3 cup (80 ml) mayonnaise, 3 tbsp (45 ml) yellow mustard, 2 tbsp (30 ml) apple cider vinegar, 1 tbsp (15 g) sugar, and 1/2 tsp (3 g) salt plus pepper to taste. Add 4 cups (300 g) shredded cabbage, 1 cup (100 g) shredded carrot, and 1/2 small thinly sliced red onion (60 g). Toss to coat and refrigerate until serving.
8. Make skillet cornbread (timing: bake while ribs rest): preheat oven to 400°F (200°C). In a bowl whisk 1 cup (120 g) cornmeal, 1 cup (125 g) flour, 1/4 cup (50 g) sugar, 1 tbsp (15 g) baking powder, and 1/2 tsp (3 g) salt. In another bowl whisk 1 cup (240 ml) buttermilk, 2 large eggs, and 2 tbsp (30 ml) oil or melted butter. Stir wet into dry until just combined. Place a 9-inch cast-iron skillet or ovenproof pan over medium heat, add 2 tbsp (30 g) butter and let it melt and sizzle. Pour batter into hot skillet and transfer to oven. Bake 18–22 minutes until golden and a toothpick comes out clean. Keep warm.
9. Finish the ribs (caramelize glaze): when ribs are tender, remove foil and increase oven or grill heat. If using an oven, set to 400°F (200°C) or switch to broiler. If using a grill, prepare for direct medium-high heat. Brush the tops of ribs generously with mustard sauce. Place ribs bone-side down on the grill or on the oven rack/broiler pan and cook 5–10 minutes until sauce bubbles and begins to caramelize; flip if needed and brush again, taking care not to burn (you may baste with 2 tbsp (30 ml) butter mixed into remaining sauce for extra gloss). Repeat once more to build a sticky glaze.
10. Rest and slice: transfer ribs to a cutting board and let rest 8–10 minutes. Slice between bones into individual portions.
11. Serve: plate 1/2 rack per 1–2 people (adjust as desired) with a generous spoonful of reserved mustard sauce, a scoop of mustard slaw, and a wedge of skillet cornbread. Offer extra sauce at the table.
12. Leftovers/storage: refrigerate cooled leftover ribs and sauce in airtight containers up to 3–4 days; reheat gently in oven at 300°F (150°C) with a splash of apple juice and covered to retain moisture.