A platter of ribs with mustard barbecue sauce with salad and barbecued corn on the cob.

Smoky Mustard BBQ Ribs

Barbecuing ribs to perfection is a challenge, but we’ve got the solution! Let your oven do the hard part, and then pop them on the grill to get those gorgeous char marks that say, “Summer is here!” We’ve used baby back ribs for less fat and more tender, succulent meat. Topping it all is our unique and tangy Carolina-style mustard sauce. Don’t be surprised to see jealous neighbours looking over your fence!

Serves

4-6 servings

PREP TIME

25 minutes

COOK TIME

4 hours

INGREDIENTS

For the Smoky BBQ Sauce:

2 tbsp (28 g) butter
1 onion, finely chopped
3 cloves of garlic, minced
2 tsp (4 g) chipotle chili powder
1 tsp (6 g) salt
1 tsp (2 g) smoked paprika
½ cup (125 ml) Dijon mustard
½ cup (125 ml) yellow mustard
½ cup (109 g) Redpath® Dark Brown Sugar, packed
¼ cup (60 ml) cider vinegar
1 tbsp (15 ml) Worcestershire sauce

For the Ribs:

½ cup (109 g) Redpath® Dark Brown Sugar, packed
2 tsp (4 g) smoked paprika
1 tsp (6 g) salt
1 tsp (2 g) dried oregano
1 tsp (2 g) freshly ground black pepper
⅓ cup (80 ml) Dijon mustard
4-5 lbs (2.2-2.7 kg) baby back ribs

Dark Brown Sugar

INSTRUCTIONS

Preheat oven to 300°F (149°C). Line 1 large (or 2 small) baking sheet with foil. Set a cooking rack onto the foil lined baking sheet; set aside.

For the Smoky BBQ Sauce:

Heat butter in a medium-size pot over medium heat. Add onions and cook for 7-10 minutes, stirring occasionally.

Stir in garlic, chipotle chili powder, salt, and smoked paprika; cook for 1-2 minutes.

Add the mustards, the Redpath® Dark Brown Sugar, cider vinegar, and Worcestershire sauce to pot, stirring until sugar is dissolved; about 3-4 minutes. Remove from heat and let cool completely before using.