Save to Pinterest Tender baby back ribs coated in a tangy-sweet honey mustard glaze, slow-roasted to perfection for a succulent, finger-licking barbecue treat.
This recipe has become a family favorite at our weekend cookouts, always earning compliments.
Ingredients
- Baby back pork ribs: 2 racks (about 1.5 kg)
- Olive oil: 1 tablespoon
- Kosher salt: 2 teaspoons
- Freshly ground black pepper: 1 teaspoon
- Smoked paprika: 1 teaspoon
- Garlic powder: ½ teaspoon
- Onion powder: ½ teaspoon
- Dijon mustard: ⅓ cup
- Honey: ¼ cup
- Whole grain mustard: 2 tablespoons
- Apple cider vinegar: 2 tablespoons
- Brown sugar: 1 tablespoon
- Worcestershire sauce: 1 teaspoon
- Cayenne pepper: ½ teaspoon (optional for heat)
Instructions
- Step 1:
- Preheat the oven to 150°C (300°F). Line a large baking sheet with aluminum foil.
- Step 2:
- Remove the thin membrane from the back of the ribs if not already done. Pat ribs dry with paper towels.
- Step 3:
- Rub both sides of the ribs with olive oil. Mix salt, pepper, smoked paprika, garlic powder, and onion powder in a small bowl. Evenly sprinkle and pat the spice mixture onto both sides of the ribs.
- Step 4:
- Place ribs, bone side down, on the prepared baking sheet. Cover tightly with foil and bake for 2 hours, until tender but not falling apart.
- Step 5:
- While ribs bake, whisk together Dijon mustard, honey, whole grain mustard, apple cider vinegar, brown sugar, Worcestershire sauce, and cayenne pepper in a bowl to make the glaze. Set aside.
- Step 6:
- After 2 hours, remove ribs from the oven and discard top foil. Increase oven temperature to 220°C (425°F) or preheat grill to medium-high.
- Step 7:
- Brush ribs generously on both sides with the honey mustard glaze. Return to oven (uncovered) or place on grill. Roast or grill for 15 20 minutes, brushing with more glaze halfway through, until the glaze is caramelized and sticky.
- Step 8:
- Let ribs rest 5 minutes before slicing into individual ribs. Serve with extra honey mustard glaze if desired.
Save to Pinterest This dish always brings my family together around the table, savoring every bite and sharing stories.
Required Tools
Baking sheet, aluminum foil, small mixing bowl, whisk, pastry brush, sharp knife
Allergen Information
Contains mustard and Worcestershire sauce (may contain fish and soy). Ribs are naturally gluten-free, but verify Worcestershire sauce is gluten-free if needed. Always check ingredient labels for allergens if unsure.
Nutritional Information
Calories: 580, Total Fat: 32 g, Carbohydrates: 28 g, Protein: 45 g per serving
Save to Pinterest Enjoy your tender ribs with your favorite sides and savor the perfect balance of sweet and tangy flavors.
Common Recipe Questions
- → How can I achieve tender ribs every time?
Slow roasting at a low temperature allows collagen breakdown, resulting in tender, juicy ribs that hold together but are easy to slice.
- → What adds the best flavor to the glaze?
The combination of Dijon and whole grain mustard with honey, apple cider vinegar, and spices creates a balanced tangy-sweet glaze with depth.
- → Can I use a grill instead of an oven?
Yes, finishing the ribs on a medium-high grill caramelizes the glaze and adds a smoky flavor, enhancing the overall taste.
- → What sides pair well with these ribs?
Traditional sides like coleslaw and cornbread complement the rich, tangy ribs by adding fresh and soft textures.
- → How do I add heat to this dish?
Incorporate cayenne pepper into the glaze or add hot sauce for a spicy kick that balances the sweet and tangy flavors.