Brown Sugar Rubbed Ribs with Mustard BBQ

Salty, sweet, and tangy – all the things good ribs should be. The fattier texture of these St Louis ribs mean not only lots of yummy flavor, but the opportunity to play with sharp accents like mustard in your BBQ sauce. Serve alongside some slaw or buttered corn.

Brown Sugar Rubbed Ribs with Mustard BBQ

4.5 from 4 votes
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Course: Main Course
Cuisine: BBQ
Protein: Pork
Cut: Baby Back Ribs, St. Louis Ribs
Prep Time: 1 day 5 minutes
Cook Time: 3 hours
Total Time: 1 day 3 hours 5 minutes
Servings: 4 people


  • 1 pkg ButcherBox St. Louis Ribs or Baby Back Ribs

Dry Rub

  • 1 c brown sugar
  • 4 cloves garlic grated
  • 2 Tbsp cumin
  • 1 Tbsp chili powder
  • 2 Tbsp kosher salt
  • 1 tsp black pepper

Cooking Liquid

  • 2 c apple cider
  • ¼ c whiskey

Mustard BBQ Sauce

  • 6 cloves garlic rough chop
  • 1 tsp ghee
  • 1 sm onion rough chop
  • 1 c cider vinegar
  • ½ c apple cider
  • 1 8 oz bottle yellow mustard
  • c ketchup
  • 2 Tbsp honey
  • pinch cayenne
  • 1 tsp cumin


  • Mix all ingredients for the rub together in a bowl.
  • Rub mixture on both sides of ribs, wrap in foil and place a on dish to catch any leakage. Refrigerate for 1-2 days.
  • Preheat oven to 300°F.
  • Place wire rack on sheet pan, remove ribs from foil and place on rack.
  • Pour cider and whiskey into bottom of sheet pan, cover pan with foil and place in oven.
  • Roast for 2½ hours.

Mustard BBQ Sauce

  • Preheat saucepan. Melt ghee, add onions and garlic, and sauté until translucent.
  • Add cider vinegar and cider to saucepan. Reduce liquid by half.
  • Add remaining ingredients and let simmer for 30 minutes.
  • Dress ribs with sauce fresh out of the oven, and let rest for 10 minutes. Enjoy!
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Emilie Abijanac

Emilie Abijanac is the Culinary Director for ButcherBox. She is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête.