Ingredients with Measurements:
- 2 racks of baby back ribs
- 1/2 cup maple syrup
- 1/4 cup Dijon mustard
- 1/4 cup whole grain mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt and pepper to taste
- 1 pound hay
Special equipment needed:
- Grill
- Aluminum foil
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together maple syrup, Dijon mustard, whole grain mustard, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Cut each rack of ribs in half and brush generously with the maple-mustard mixture.
4. Place a sheet of aluminum foil on the grill and spread the hay on top of it.
5. Place the ribs on top of the hay and wrap the hay tightly around the ribs, using additional foil if needed.
6. Grill the ribs for 1 1/2 to 2 hours, or until the meat is tender and cooked through.
7. Remove the ribs from the grill and let them rest for 5 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Medium-high heat on the grill
Serving size:
4-6 servings
Nutritional information:
Calories: 480
Fat: 28g
Carbohydrates: 28g
Protein: 28g
Substitutions for ingredients:
- Honey can be used instead of maple syrup.
- Yellow mustard can be used instead of Dijon mustard.
- Any type of wood chips can be used instead of hay.
Variations:
- Add a tablespoon of hot sauce to the maple-mustard mixture for a spicy kick.
- Use pork spare ribs instead of baby back ribs.
- Add a tablespoon of soy sauce to the maple-mustard mixture for an umami flavor.
Tips and tricks:
- Soak the hay in water for 30 minutes before using to prevent it from catching fire on the grill.
- Brush the ribs with the maple-mustard mixture every 30 minutes while grilling for maximum flavor.
- Use a meat thermometer to ensure the ribs are cooked to an internal temperature of 145°F.
Storage instructions:
Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the ribs in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the ribs on a platter with a side of coleslaw and cornbread.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Pair with a cold beer or a glass of red wine.
Suggested side dishes:
- Coleslaw
- Cornbread
- Baked beans
- Grilled vegetables
Troubleshooting advice:
- If the hay catches fire on the grill, remove the ribs from the grill and extinguish the fire with a spray bottle of water.
- If the ribs are not cooked through after 2 hours, continue grilling until they reach an internal temperature of 145°F.
Food safety advice:
- Always wash your hands and utensils before handling raw meat.
- Use a meat thermometer to ensure the ribs are cooked to a safe internal temperature of 145°F.
- Discard any leftover marinade that has come into contact with raw meat.
Food history:
Hay-wrapped cooking is a traditional method of cooking that dates back to the early 1900s. It was commonly used by cowboys and pioneers who cooked their meals over an open fire using hay as a cooking medium.
Flavor profiles:
The combination of sweet maple syrup and tangy mustard creates a delicious balance of flavors that complement the smoky flavor of the hay.
Serving suggestions:
Serve the ribs with a side of coleslaw and cornbread for a classic barbecue meal.
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