Mustard Glazed Baby Back Ribs
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
- 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
Calories: 700 kcal | Carbohydrates: 20 g | Protein: 55 g | Fat: 50 g | Saturated Fat: 18 g | Sodium: 960 mg | Sugar: 15 g