Barbecue Braised Country Spareribs With Beer And Mustard Glaze

• For the ribs:
• 1 Tbs. sweet Hungarian paprika
• 1 tsp. dark brown sugar
• 1 tsp. dry mustard (preferably Coleman's)
• 1 tsp. dried sage
• Kosher salt and freshly ground black pepper
• 3 lb. bone-in country style pork ribs
• For the braising liquid:
• 4 strips bacon, cut crosswise into 1/2-inch-wide strips
• 2 medium yellow onions, thinly sliced (3 cups)
• 4 medium cloves garlic, chopped (1 Tbs.)
• 1 medium carrot, chopped (1/2 cup)
• 2 cups lower-salt chicken broth
• 1 12-oz. bottle bock beer or dark lager
• 1/4 cup cider vinegar
• 2 bay leaves
• 1 tsp. caraway seeds
• For the glaze:
• 1/4 cup Dijon mustard
• 1/4 cup light brown sugar
• 1/4 tsp Worcestershire sauce

1. Season: In a small bowl, combine the paprika, brown sugar, dry mustard, sage, 1 tsp. salt, and 1 tsp. pepper. Set aside 2 tsp. to use in the braise and sprinkle the remaining rub all over the ribs. Cover and refrigerate for at least 2 hours but preferably overnight.
2. SEAR: Prepare a gas grill for direct grilling over medium-high heat. Grill the ribs until nicely browned, 3 to 5 minutes per side. Transfer to a platter, let cool briefly, and then tie each rib with 3 or 4 loops of butcher's twine.
3. BRAISE: Prepare the grill for indirect grilling. In an 8-quart heavy-duty pot, cook the bacon over medium heat, stirring occasionally, until it just starts to crisp, 2 to 3 minutes. Add the onions and cook, stirring occasionally, until soft and beginning to color, 6 to 8 minutes. Add the garlic, carrot, and the reserved spice rub and cook for about 1 minute more. Add the broth, beer, vinegar, bay leaves, and caraway seeds. Bring to a boil, reduce the heat, and simmer, uncovered, for 10 minutes.
4. Nestle the ribs into the braising liquid. Set the pot on the grill over the cool zone. Cover the pot, close the grill lid, and cook until fork-tender, about 1-1/2 hours, turning the ribs halfway through cooking.
5. Transfer the ribs to a tray. Strain the braising liquid into a heatproof vessel, such as a Pyrex measuring cup, and let sit until the fat rises to the top. Discard the solids. Skim off and discard the fat. Keep warm.

sweet hungarian paprika, brown sugar, dry mustard, sage, kosher salt, pork, bacon, yellow onions, garlic, carrot, lowersalt, bock beer, cider vinegar, bay leaves, caraway seeds, dijon mustard, light brown sugar, worcestershire sauce

Taken from www.epicurious.com/recipes/member/views/barbecue-braised-country-spareribs-with-beer-and-mustard-glaze-50033126 (may not work)