Spareribs with Mustard Sauce

These Cajun-inspired grilled spareribs bring three layers of flavor: a punchy dry rub loaded with cumin and cayenne, a homemade Creole mustard sauce for basting, and a sticky honey glaze brushed on at the finish. Each layer builds on the last, and the result is ribs with bark, bite, and a sweet-spicy finish.

The Creole mustard is worth making on its own. Yellow mustard, horseradish, and white wine come together into a sharp, tangy sauce that keeps for months in the fridge. Mixed with brown sugar and garlic, it becomes the basting sauce that caramelizes on the grill and forms those dark, lacquered edges.

Save the honey for the last 15 minutes only. Brush it on too early and the sugars burn before the meat is done.

Chef Tips

• Grill bone-side down first to protect the meat from direct heat
• Turn the ribs frequently once you start glazing. The brown sugar and honey burn fast over high heat
• The dry rub recipe makes a large batch. Store extra in an airtight jar for your next cookout
• For more tender ribs, par-cook them wrapped in foil on the grill for an hour before glazing

Variations

• Swap honey for molasses for a darker, more complex glaze
• Use Dijon mustard if you can’t find Creole mustard or don’t want to make your own
• Add smoked paprika to the dry rub for a deeper, smokier bark