Barbecue is deeply ingrained in the culinary culture of South Carolina, and one of the most cherished dishes is the South Carolina-Style Ribs. This recipe pays homage to the state’s rich barbecue heritage, characterized by a perfect blend of tangy, mustard-based sauces and slow-cooked, smoky ribs. In this detailed guide, we will delve into the long history and evolution of South Carolina-style barbecue, followed by a step-by-step preparation process to help you recreate these mouthwatering ribs in your own backyard.

The origins of South Carolina-style barbecue can be traced back to the early settlers who brought their love for slow-cooked meats from Germany and other European countries. Over time, the traditional cooking techniques and flavors blended with influences from African-American slaves and Native Americans, giving rise to a unique regional barbecue style.

South Carolina-style barbecue is characterized by its signature mustard-based sauce, known as “Carolina Gold.” This tangy and slightly spicy sauce, made from a combination of mustard, vinegar, and spices, provides a flavorful contrast to the smoky and tender ribs. The sauce reflects the German and French culinary influences that shaped the state’s barbecue traditions.

PREP: 15 MIN.

BAKE: 2¼ HOURS

MAKES: 6-8 SERVINGS

INGREDIENTS

• 2 racks of baby back ribs
• 2 tablespoons brown sugar
• 2 tablespoons paprika
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (adjust to taste)

FOR THE SAUCE

• 1 cup yellow mustard
• 1/2 cup apple cider vinegar
• 1/4 cup honey
• 2 tablespoons ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon hot sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper

INSTRUCTIONS

1. Preheat your grill or smoker to 225°F (107°C) for indirect heat cooking.
2. Prepare the ribs by removing the membrane from the bone side. Use a sharp knife to loosen the membrane and then peel it off completely.
3. In a small bowl, combine the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper to make the dry rub.
4. Rub the dry spice mixture all over the racks of ribs, ensuring an even coating on both sides.
5. Place the ribs on the grill, bone side down, away from direct heat. If using a smoker, add wood chips or chunks for a smoky flavor.
6. Close the lid of the grill or smoker and let the ribs cook slowly for approximately 3-4 hours, or until the meat is tender and has reached an internal temperature of 195°F (90°C).
7. While the ribs cook, prepare the South Carolina-style sauce. In a medium bowl, whisk together the yellow mustard, apple cider vinegar, honey, ketchup, Worcestershire sauce, hot sauce, garlic powder, onion powder, and black pepper until well combined.
8. After the ribs have cooked for about 2 hours, start basting them with the sauce every 30 minutes, using a brush or spoon. This will help build up a flavorful glaze on the ribs.
9. Continue cooking the ribs and basting until they are fully tender and the sauce has caramelized slightly, creating a beautiful glaze. This process may take another 1-2 hours, depending on the thickness of the ribs and the desired level of caramelization.
10. Once the ribs are cooked to perfection, remove them from the grill or smoker and let them rest for a few minutes.
11. Cut the racks into individual ribs, then serve them with additional sauce on the side for dipping.
12. South Carolina-Style Ribs pair wonderfully with classic barbecue sides such as coleslaw, cornbread, or baked beans.

NOTES:

• South Carolina-Style Ribs are a testament to the rich barbecue traditions of the region. The combination of tender, smoky ribs with the tangy and flavorful Carolina Gold sauce creates a harmonious culinary experience that will have your taste buds dancing. By following this recipe, you can recreate the authentic taste of South Carolina-style barbecue in your own backyard. Prepare to indulge in a barbecue feast that honors the history, flavors, and culinary pride of the Palmetto State.