Carolina Gold and Whiskey Apple Bbq Ribs

Welcome to a recipe that combines the tangy, mustard-based Carolina Gold sauce with the rich, sweet flavors of whiskey and apple. These BBQ ribs are perfect for a backyard barbecue, a family gathering, or any occasion where you want to impress with a flavorful and tender dish. Follow this detailed guide to create mouthwatering ribs that everyone will love.

Ingredients

Before we start, let’s gather all the necessary ingredients for the ribs, the Carolina Gold sauce, and the whiskey apple BBQ sauce.

For the Ribs:

• 2 racks of pork ribs (baby back or St. Louis style)
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 2 tablespoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon mustard powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Carolina Gold Sauce:

• 1 cup yellow mustard
• 1/2 cup apple cider vinegar
• 1/4 cup honey
• 1/4 cup brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ketchup
• 1 teaspoon hot sauce (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper

For the Whiskey Apple BBQ Sauce:

• 1 cup apple juice
• 1/2 cup ketchup
• 1/4 cup whiskey
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tablespoons molasses
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

Step 1: Preparing the Ribs

1. Remove the Membrane: Start by removing the thin membrane on the back of the ribs. Use a knife to lift a corner of the membrane, then grip it with a paper towel and pull it off.
2. Make the Marinade: In a small bowl, mix the olive oil, apple cider vinegar, brown sugar, paprika, garlic powder, onion powder, mustard powder, salt, and black pepper.
3. Marinate the Ribs: Rub the marinade all over the ribs, covering both sides. Place the ribs in a large resealable plastic bag or a shallow dish, cover, and refrigerate for at least 2 hours, preferably overnight.

Step 2: Making the Carolina Gold Sauce