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.

Redpath Dark Brown Sugar, ketchup, Dijon mustard, onions, and spices in a pot.

For the Ribs:

In a small bowl, mix together Redpath® Dark Brown Sugar, smoked paprika, salt, oregano, and pepper.

Place ribs on prepared baking sheet. Brush ribs all over with Dijon mustard and sprinkle with prepared sugar and spice mixture.

Brushing Dijon mustard on baby back ribs with a paint brush

Uncooked baby back ribs covered in Dijon mustard and a Redpath Dark Brown Sugar and spice rub

Pour 1 cup (250 ml) of water into baking sheet; cover ribs with foil, carefully transfer to preheated oven and bake for 2½  to 3 hours.

Remove ribs from oven and let cool slightly.

Preheat BBQ to medium-high heat and grease well.

Brush ribs with prepared bbq sauce and place on preheated grill. Grill ribs for 3-4 minutes per side or until heated through and charred.

Uncooked baby back ribs on a rack covered in mustard sauce and spices

Transfer ribs onto plates or serving platter and serve with remaining BBQ sauce.

Pork ribs with mustard barbecue sauce on paper.

CHEF'S TIPS

* Leftover BBQ sauce goes great with chicken and other cuts of pork.