Green Apple, Mustard and Dill BBQ Dip for Pork Ribs
This green apple, mustard and dill BBQ dip is tart, lightly creamy and built for pork ribs. Grated and diced apple give both sharpness and crunch, while Dijon, wholegrain mustard and cider vinegar cut through rich smoky meat without adding another sticky sauce.
Ingredients
- 1 large Granny Smith apple about 180g
- 120 g Greek yoghurt
- 1 tbsp Dijon mustard
- 1 tsp wholegrain mustard
- 1 tbsp cider vinegar
- 1 tsp lemon juice
- 1 tsp runny honey
- 15 g fresh dill finely chopped
- 1 small spring onion finely sliced
- ¼ tsp fine sea salt
- ½ tsp cracked black pepper
- 1 tbsp cold water if needed
- 1 tablespoon finely chopped cornichons Optional
Instructions
Prep the apple
- Quarter the apple and remove the core. Grate half of it on the coarse side of a box grater. Finely dice the other half into small cubes. If you’re not mixing the dip straight away, toss the apple with the lemon juice to slow browning.
Build the mustard base
- In a mixing bowl, stir together the Greek yoghurt, Dijon mustard, wholegrain mustard, cider vinegar, honey, salt and black pepper. Taste it before adding the apple. It should be tangy, mustardy and slightly salty. Pork ribs can handle a dip with a bit of edge.
Fold in the fresh ingredients
- Add the grated apple, diced apple, chopped dill, spring onion and cornichons if using. Fold gently until everything is coated. If the dip feels too thick, add 1 tablespoon of cold water. If it tastes too mild, add another small splash of cider vinegar or a pinch more salt.
Chill briefly, then serve
- Let the dip sit in the fridge for 10 to 15 minutes. This gives the mustard and dill time to settle into the yoghurt without softening the apple too much. Serve cold beside pork ribs, grilled sausages, chops or smoky potato sides.
Notes
Granny Smith is my first pick because it stays crisp and properly tart once grated or finely diced. Braeburn works if you want something a little sweeter, but avoid soft eating apples. They collapse into the yoghurt and make the dip taste muddy rather than fresh.
I use half the apple grated and half finely diced. The grated apple blends into the yoghurt and gives the dip its sharp base. The diced apple gives little bursts of crunch, which is exactly what you want beside tender pork ribs. That texture is one of the reasons this dip feels so different from the burnt tomato sherry vinegar garlic dip for BBQ sides, which is smoky, rough and tomato-led.
Dijon mustard brings smooth heat, while wholegrain mustard gives little pops and a more rustic rib-friendly texture. I use both because one-note mustard can get bossy. Cider vinegar sharpens the apple flavour, and honey rounds the edges without turning the dip sweet.
Dill can divide a table, but with pork it earns its keep. It brings a grassy, almost pickle-like freshness. If you’re nervous, start with 10g and add more after tasting. Cornichons are optional, but they’re lovely if your ribs are especially rich or sticky.
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