Ingredients
- 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
- ⅓ c ketchup
- 2 Tbsp honey
- pinch cayenne
- 1 tsp cumin
Instructions
- 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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