Wicked Jezebel Ribs

  • 14



  • 2 tablespoon all-purpose seasoning salt
  • 1 tablespoon plus teaspoon sugar
  • 1 tablespoon ground coriander
  • 1 tablespoon ground mustard
  • 1 tablespoon yellow mustard seed
  • 1 tablespoon poultry seasoning
  • 2 teaspoon paprika
  • 1 cup Jezebel Sauce (see below; make half the recipe)
  • 1/4 cup Stubb's Original Wing Sauce, or equal parts Stubb's Original Bar-B-Q Sauce and hot sauce
  • Two (2- to 3-pound) racks of baby back ribs
  • 1 cup pineapple preserves
  • 2/3 cup apple jelly
  • 5 tablespoon Creole mustard or whole-grain brown mustard
  • 5 tablespoon prepared horseradish


  • In a small bowl, combine the seasoning salt, sugar, coriander, ground mustard, mustard seed, poultry seasoning, and paprika. In another bowl, combine the Jezebel Sauce and wing sauce and refrigerate until ready to use.

  • If your ribs have a membrane, pull it off from the underside of the ribs (Tip: Once you’ve loosened a corner of the membrane, grab it with a paper towel and pull; the paper towel keeps it from slipping out of your fingers. Removing the membrane makes ribs easier to eat and allows more spice and smoke flavor to penetrate the ribs.) Blot each rack of ribs with a paper towel to dry. Season the ribs on all sides with the spice rub mixture and pat it in with your fingers. Leave the ribs at room temperature for up to 1 hour if you’re planning to grill them soon. Or refrigerate them up to overnight, wrapped tightly in plastic wrap; bring them to room temperature before grilling.

  • Prepare a grill for indirect cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in one part of the grill so the food can cook to the side and not directly over the coals. (For a gas grill, fire up the burners on one part of the grill, so the food can cook to the side of the heat but not directly over it.) Cover the grill and bring it to between 250 and 275 degrees F.

  • Cook the ribs bone side down, over indirect heat, with the grill lid closed, for 1-1/2 to 2 hours, or until the meat just starts to shrink back from the ends of the bones. (Don’t overcook; meat should shrink back less than 1/4 inch.) To ensure even cooking, set an oven thermometer next to the ribs, also over indirect heat. During the last 30 minutes of cooking, baste the ribs with the sauce mixture every 10 minutes. Set the rib racks on a baking sheet and cover with foil; let them rest for 10 to 20 minutes, then slice and serve.

Nutrition information (per Serving)