Mustard Glazed Baby Back Ribs
Summary
Mustard Glazed Baby Back Ribs are slow-smoked until fall-off-the-bone tender, then finished with a sweet and tangy Dijon mustard glaze. These juicy ribs are packed with smoky barbecue flavor and are perfect for cookouts, family dinners, and weekend grilling.
Equipment
Aluminum foil
Basting brush
Large bowl
Meat thermometer
Smoker or grill
Ingredients
¼ cup apple cider vinegar
¼ cup brown sugar
½ cup Dijon mustard
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon salt
1 tablespoon smoked paprika
1 tablespoon Worcestershire sauce
2 tablespoons honey
4 lb pork baby back ribs
Instructions
Combine the brown sugar, paprika, smoked paprika, garlic powder, and salt in a large bowl.
Rub the seasoning mixture evenly over the ribs.
Preheat the smoker or grill to 225°F (107°C).
Place the ribs bone-side down on the grill.
Smoke for 2½ hours.
Whisk together the Dijon mustard, honey, apple cider vinegar, and Worcestershire sauce.
Brush the ribs generously with the mustard glaze.
Continue cooking for another 30 minutes until the ribs reach an internal temperature of 88°C (190°F).
Remove the ribs from the grill.
Let them rest for 10 minutes.
Slice and serve.
Mustard Glazed Baby Back Ribs
Equipment
- aluminum foil
- Large bowl
- Meat thermometer
- Smoker or grill
Ingredients
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- ½ cup Dijon mustard
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 tablespoon smoked paprika
- 1 tablespoon Worcestershire sauce
- 2 tablespoons honey
- 4 lb pork baby back ribs
Instructions
- Combine the brown sugar, paprika, smoked paprika, garlic powder, and salt in a large bowl.
- Rub the seasoning mixture evenly over the ribs.
- Preheat the smoker or grill to 225°F (107°C).
- Place the ribs bone-side down on the grill.
- Smoke for 2½ hours.
- Whisk together the Dijon mustard, honey, apple cider vinegar, and Worcestershire sauce.
- Brush the ribs generously with the mustard glaze.
- Continue cooking for another 30 minutes until the ribs reach an internal temperature of 88°C (190°F).
- Remove the ribs from the grill.
- Let them rest for 10 minutes.
- Slice and serve.
Notes & Wine Advice
Recipe Notes
Remove the membrane from the back of the ribs before seasoning for the most tender result. Keep the smoker temperature steady throughout cooking to ensure even tenderness. Brush the mustard glaze on during the final 30 minutes to create a flavorful, sticky coating without burning the sugars. Allow the ribs to rest before slicing so the juices stay inside the meat.Wine Advice
A fruity Pinot Noir pairs beautifully with the smoky and tangy flavors of the ribs. A crisp Riesling offers a refreshing contrast to the rich barbecue glaze.Nutrition values
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About This Recipe
Mustard Glazed Baby Back Ribs are everything barbecue lovers hope for: tender, juicy pork ribs coated with a smoky spice rub and finished with a rich Dijon mustard glaze that caramelizes beautifully during the final stage of cooking. Slow smoking allows the meat to become incredibly tender while the sweet and tangy glaze creates a glossy finish packed with bold flavor. Whether you’re hosting a backyard cookout or preparing a weekend feast, these ribs are guaranteed to impress.
Why You’ll Love Mustard Glazed Baby Back Ribs
This smoked mustard ribs recipe combines a flavorful dry rub with a simple homemade glaze that perfectly balances sweetness, acidity, and gentle heat. The slow cooking process produces juicy meat that pulls cleanly from the bone while developing an irresistible smoky crust. If you enjoy outdoor cooking, browse our Barbecue Recipes, Grill Recipes, Pork Recipes, American Recipes, and Outdoor Cooking Recipes.
Preparing Smoked Mustard Ribs
Begin by coating the ribs generously with the spice mixture, allowing every surface to absorb the seasoning. Smoke the ribs slowly over low heat until they become tender before brushing on the Dijon mustard glaze. During the final cooking stage, the glaze thickens into a sticky coating that locks in moisture and flavor. Mustard Glazed Baby Back Ribs are ready when they reach the ideal internal temperature and the meat is beautifully tender.
Serving Mustard Glazed Baby Back Ribs
Mustard Glazed Baby Back Ribs are delicious served with grilled corn, baked potatoes, creamy coleslaw, potato salad, baked beans, or grilled vegetables. Finish the platter with fresh parsley and lemon wedges for a bright contrast to the rich barbecue flavors. These ribs are equally at home at summer cookouts, family dinners, and holiday barbecues.
Storage Tips
Store leftover smoked mustard ribs in an airtight container in the refrigerator for up to four days. Reheat gently in the oven, wrapped in foil, to keep the meat moist. The cooked ribs can also be frozen for up to three months. For additional food storage recommendations, visit the FDA Food Safety website.
This slow-smoked rib recipe delivers classic American barbecue flavor with a delicious mustard twist. Once you’ve tasted the combination of smoky pork and sweet, tangy glaze, it’s sure to become one of your favorite recipes for every barbecue season.