Spareribs with Maple-Mustard Glaze | Pork Recipes | Weber Grills

Ingredients

• ½ cup/120 milliliters stone-ground mustard
• ¼ cup/60 milliliters maple syrup
• 3 tablespoons cider vinegar
• 2 tablespoons bourbon
• 2 tablespoons ketchup
• 1½ tablespoon Worcestershire sauce
• 3 garlic cloves, minced or pushed through a press
• 1 teaspoon kosher salt
• ¾ teaspoon freshly ground black pepper
• ⅛ teaspoon cayenne pepper
• 2 racks St. Louis–style spareribs, each 3 to 3½ pounds