Pork Ribs with Columbia Gold, a South Carolina Mustard Barbecue Sauce


Recipe Courtesy of:



Makes: A little more than 3 cups.

Takes: 30 minutes.

Keeps: It can keep for months in the refrigerator.



• 2 cups prepared yellow mustard

• 2/3 cup cider vinegar

• 3 tablespoons tomato paste

• 1/2 teaspoon chipotle Tabasco sauce or you favorite hot sauce

• 3/4 cup sugar

• 2 teaspoons chicken bouillon granules or 1 cube

• 2 teaspoons dried rosemary leaves

• 1 teaspoon celery seed

• 3 teaspoons mustard powder

• 2 teaspoons onion powder

• 2 teaspoons garlic powder

• 1 teaspoon table salt

• 1 teaspoon freshly ground black pepper


About the mustard: To be authentic, use yellow ballpark style mustard, not Dijon. Besides, it just doesn’t taste right with Dijon.

About the tomato paste: You can substitute ketchup if you wish.



1) Mix the wet ingredients together in a bowl.

2) If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly. Let it sit for a an hour in the refrigerator for the flavors to meld. No cooking necessary. Leftovers will keep in the fridge for a month or more.