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Barbecued Country ribs with a beer & mustard glaze


  • Combine 1 tbsp brown sugar with the paprika, a decent amount of salt, some ground pepper, the chilli paste, a slurp of oil and 1 heaped tbsp mustard in a large bowl.
  • Add the ribs and toss until well coated. Cover and refrigerate for at least 2 hours (preferably overnight).
  • To make the sauce, whisk ¼ cup each brown sugar and mustard with the Worcestershire and beer until well combined.
  • Then cook the ribs on a preheated, covered BBQ for about 45 mins, turning and basting with the sauce as you do so.
  • Serve with baked potatoes and sour cream on the side.


  • 1/3 cup brown sugar
  • 1 tbsp paprika
  • sea salt & freshly ground pepper
  • 1 heaped tbsp chilli paste
  • vegetable oil
  • 1/3 cup Dijon mustard
  • about 1 kg Country ribs (thick slices of pork belly, bone in)
  • a splash of Worcestershire sauce
  • ¼ cup beer

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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