Easy weeknight barbecue, with a deliciously different mustard based barbecue sauce that comes together quicker than you might think. This makes a sweet sauce. If you like yours more tangy, you can reduce the sugar and increase the vinegar. I like it on the potatoes, too. Round out the meal with some green veggies or a crisp salad, and shake up your usual routine.
Provided by EmmyDuckie
Categories < 60 Mins
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion in 1 tbps oil until softened, add remaining sauce ingredients, and cook until reduced to a thick barbecue sauce consistently, about 20-30 minutes. Puree in blender or with stick blender, if desired. Allow to cool to room temperature.
- Preheat oven to 400°F.
- Meanwhile, sprinkle ribs generously with rub. You will probably not use all the rub, leftovers are good on chicken, vegetables, etc. Allow to sit while the sauce finishes reducing.
- Toss potatoes with remaining oil and a little more rub.
- Cook ribs on charcoal or indoor grill, on medium heat until cooked through and nicely browned, about 20 minutes.
- Meanwhile, bake potatoes on a large baking sheet, about 20 minutes.
- Toss ribs in sauce, reserving some for dipping, if desired.
Nutrition Facts : Calories 1028.1, Fat 57.1, SaturatedFat 16.9, Cholesterol 156.5, Sodium 19258, Carbohydrate 81.3, Fiber 7.7, Sugar 30.1, Protein 45.6
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