Mustard Saucy Ribs
Get ready to elevate your barbecue game with these irresistible Mustard Saucy Ribs! Tender, fall-off-the-bone baby back ribs are slow-baked to perfection, then slathered in a bold, tangy mustard sauce made with a blend of Dijon and yellow mustard, brown sugar, and apple cider vinegar. A touch of smoked paprika and garlic powder adds a smoky, savory depth that pairs beautifully with the caramelized glaze achieved on the grill or under the broiler. Perfect for backyard cookouts or cozy family dinners, these ribs are a guaranteed crowd-pleaser. Serve them piping hot with extra sauce on the side for a finger-licking, flavor-packed feast! Keywords: Mustard Ribs Recipe, Tangy Glazed Ribs, Easy Oven-Baked Ribs.
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Recipe Information
Ingredients
- 3 pounds Baby back ribs
- 1 cup Dijon mustard
- 0.25 cup Yellow mustard
- 3 tablespoons Brown sugar
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Smoked paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.5 cup Water
Instructions
Preheat your oven to 300°F (150°C).
Remove the membrane from the back of the baby back ribs for extra tenderness. Pat the ribs dry with paper towels.
In a small bowl, mix together 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon black pepper. Rub this dry mixture evenly over both sides of the ribs.
Wrap the ribs in aluminum foil, ensuring they are completely sealed, and place them on a baking sheet. Bake for 2 1/2 hours or until the ribs are tender and the meat pulls away easily from the bone.
While the ribs are baking, prepare the mustard sauce. In a medium bowl, whisk together the Dijon mustard, yellow mustard, brown sugar, apple cider vinegar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, olive oil, and water until smooth. Set aside.
After the ribs are cooked, carefully remove them from the oven and discard the foil. Brush a generous layer of the mustard sauce over both sides of the ribs.
Preheat a grill or broiler to medium-high heat. Place the sauce-coated ribs on the grill or under the broiler, allowing them to caramelize for about 5-7 minutes on each side. Watch closely to prevent burning.
Once caramelized, remove the ribs from the heat and let them rest for 5 minutes. Slice into individual ribs and serve with extra mustard sauce on the side.
Nutrition Facts
Calories |
4690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.8 g | 428% | |
| Saturated Fat | 96.5 g | 482% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 989 mg | 330% | |
| Sodium | 11519 mg | 501% | |
| Total Carbohydrate | 120.6 g | 44% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 89.2 g | ||
| Protein | 277.5 g | 555% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 722 mg | 56% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3715 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
