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Deviled Herb & Mustard Ribs
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Deviled Herb & Mustard Ribs

Deviled Herb & Mustard Ribs

Reaching into the wayback machine that's my mom's recipe box, and out popped this little gem from the 70's I think. According to ChatGPT: "Historically, the term “deviled” meant a dish was made spicy, zesty, or aggressively seasoned." All I know is they're damn good.

Makes 4 servings

Ingredients

Seasoning

  • 1½ tablespoons hickory-smoked salt*
  • 1½ tablespoons grated orange peel
  • 1 tablespoon sugar
  • 1 tablespoon coarsely ground pepper
  • 1 tablespoon grated lemon peel
  • 1½ teaspoons ground allspice
  • 1½ teaspoons dry mustard
  • 1½ teaspoons ground ginger
  • 1½ teaspoons ground coriander
  • 1½ teaspoons paprika

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Glaze

  • ½ cup (1 stick) butter
  • 6 green onions, chopped
  • 1 cup finely chopped yellow onion
  • 3 large garlic cloves, pressed
  • ¼ cup Worcestershire sauce
  • ¼ cup dry Sherry
  • 2 tablespoons firmly packed golden brown sugar
  • 2 tablespoons fresh lemon juice
  • ⅔ cup Dijon mustard
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh tarragon

Seasoning

  • 1½ tablespoons hickory-smoked salt*
  • 1½ tablespoons grated orange peel
  • 1 tablespoon sugar
  • 1 tablespoon coarsely ground pepper
  • • 1 tablespoon grated lemon peel
  • 1½ teaspoons ground allspice
  • 1½ teaspoons dry mustard
  • 1½ teaspoons ground ginger
  • 1½ teaspoons ground coriander
  • 1½ teaspoons paprika

Ribs

  • 6 pounds beef back ribs, excess fat removed and membrane removed...if you want
  • 2 lemons, halved

Directions

Seasoning

  1. Combine all ingredients, and mix well to combine
  2. Rub ribs with cut lemons, season both sides well and let sit 30 to 45 minutes
  3. Cut into individual ribs

Glaze

  1. Melt butter and add green and yellow onion, cook until softened, about 5 minutes
  2. Add the garlic, and when fragrant add the Worcestershire, brown sugar and lemon juice - mix and let simmer about 5 minutes until slightly thickened
  3. Then stir in the Dijon, cayenne, parsley & tarragon - mix well and set aside

Cook

  • Heat grill to medium, lightly oil with cooking spray and put on ribs
  • Your goal now is even cooking, so plan to turn them often - you want them about 190 degrees before you start basting with the glaze
  • Then baste & turn, baste & turn until the ribs hot 200 degrees - and when they do you can pull em off.
  • One more final baste, and ur done

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