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Baby back ribs with Carolina baste

 


Method 1

Ingredients

50g light brown soft sugar

2 tbsp smoked paprika

2 tbsp English mustard

powder

1 tsp celery salt

1 tsp garlic granules

4 racks baby back pork ribs

(about 450g each)

For the baste

250ml yellow mustard

(we used French’s Classic)

150ml cider vinegar

2 tbsp treacle

75g light brown soft sugar

2 tbsp Worcestershire sauce

1-2 tbsp hot chilli sauce

2 tsp hot chilli powder

step 1

Heat oven to 160C/140C fan/gas 3. Combine the sugar, paprika, mustard powder, celery salt and garlic granules in a bowl, and rub all over the ribs. Place in 2 large roasting tins with racks set inside (if you don’t have racks, that’s fine). Pour 150ml water into the bottom of each tin, cover tightly with foil and roast for 3 hrs until nearly falling apart. If your roasting tins are on different shelves, swap them over halfway through the cooking time. Once cooked, remove and drain the cooking liquid.

step 2

Meanwhile, to make the baste, mix all the ingredients in a saucepan and cook for 10 mins, stirring occasionally, until the sugar has dissolved. Set aside.

step 3

Heat an outdoor barbecue. Whether your grill is gas or charcoal, use low heat to barbecue the ribs. Cook the ribs for 3-4 mins each side, brushing regularly with the baste, until golden and sticky. Alternatively, heat oven to 220C/200C fan/ gas 7 and roast the ribs for 25-30 mins, turning the ribs over and rotating the tins halfway through the cooking time.

Method 2

🍖 Baby Back Ribs with Carolina Baste

📝 Ingredients

🔹 For the Ribs:

2 racks baby back pork ribs (about 4–5 lbs / 2–2.5 kg total)

2 tbsp yellow mustard (as a binder)

2–3 tbsp BBQ dry rub (store-bought or homemade; see below)

Salt & black pepper

🔹 Dry Rub (optional homemade blend):

2 tbsp brown sugar

1 tbsp paprika (smoked or sweet)

1 tsp black pepper

1 tsp salt

1 tsp garlic powder

1 tsp onion powder

½ tsp cayenne (optional, for heat)

½ tsp mustard powder

🔹 Carolina Baste (Vinegar Mop Sauce):

Classic Eastern Carolina style — tangy, sharp, spicy.

1 cup (240ml) apple cider vinegar

2 tbsp brown sugar

1 tbsp yellow mustard

1 tsp red pepper flakes (adjust to taste)

1 tsp hot sauce (like Texas Pete or Frank's)

½ tsp black pepper

½ tsp salt

Combine all in a bowl or jar and let it sit for at least 30 minutes before using.

🔥 Cooking Instructions

1. Prep the Ribs:

Remove the thin silver membrane from the back of the ribs.

Rub both sides lightly with yellow mustard.

Generously coat with your dry rub.

Let sit at room temp for 30 mins (or refrigerate up to 12 hours for deeper flavor).

2. Cook the Ribs (Grill, Smoker, or Oven):

🟡 Smoking or Grilling (Recommended):

Preheat smoker or grill to 225–250°F (107–121°C).

Use hickory, applewood, or oak for classic flavor.

Place ribs bone-side down, indirect heat.

Cook for 2 hours, basting lightly every 30–45 minutes with the Carolina baste.

Wrap in foil (with a splash of baste inside) and continue cooking 1.5–2 hours, until tender.

Unwrap, increase heat slightly (275°F), baste again, and cook uncovered 30 more minutes to finish.

🔵 Oven Method:

Preheat oven to 275°F (135°C).

Place ribs on a foil-lined baking sheet with a rack.

Baste and bake for 2.5 hours covered tightly with foil.

Uncover, baste again, and roast for 30–45 minutes, broiling briefly at the end for char.

🧈 Optional Glaze (Finish):

If you'd like a slightly sticky finish:

Mix a bit of Carolina baste with honey or brown sugar, brush on in the final 10 minutes and let it caramelize.

🍽️ Serve With:

Extra Carolina baste on the side

Coleslaw (vinegar-style or creamy)

Cornbread, baked beans, or grilled corn

🔄 Tips & Variations:

Carolina baste is not sweet & smoky like Kansas City BBQ — it's meant to cut the fat with vinegar sharpness.

Let ribs rest for 10–15 minutes before slicing.

For extra kick, add more chili flakes or hot sauce to the baste.



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