Description
These baby back ribs are slow-baked until tender and finished with a tangy mustard-based sauce, perfect for casual dinners or cookouts.
Ingredients
- 1 rack baby back pork ribs
- 1/4 cup packed dark brown sugar
- 1 tablespoon paprika
- 1/2 tablespoon table salt
- 1/2 tablespoon garlic powder
- 1 teaspoon black pepper
- 3/4 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon Cajun seasoning
- 1 1/2 tablespoons butter
- 1/2 cup regular yellow mustard
- 1/2 cup spicy brown mustard
- 3/4 cup apple cider vinegar
- 3/4 cup dark brown sugar
- 3/4 teaspoon table salt
- 1 tablespoon Worcestershire sauce
- 1 teaspoon coarse ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon Cajun seasoning
- 1 teaspoon sriracha sauce
Instructions
- Rinse ribs under cold water, then pat dry with paper towels.
- Remove the silver membrane from the bone side.
- Preheat oven to 300°F (150°C).
- Mix dry rub ingredients in a bowl.
- Spray a large sheet of foil lightly with nonstick spray.
- Place ribs meat side up in the center of the foil.
- Sprinkle half the rub onto the meat side, then coat the bone side with remaining rub.
- Seal the foil tightly around the ribs.
- Rest at room temperature or refrigerate for up to 2 days.
- Cook the butter and sauce ingredients in a saucepan until thick and glossy.
- Bake ribs in the preheated oven for 2½ hours.
- Brush ribs with sauce, and bake at 350°F (175°C) for an additional 10 minutes.
- Let ribs rest before slicing and serving with extra sauce.
Notes
For less heat, reduce cayenne and sriracha. Spare ribs can be used but add 30–45 minutes to bake time.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American