Smoky Mustard BBQ Ribs
Back to Recipes & MoreIngredients
- 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
- 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
Instructions
Step 1
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.
Step 1
Heat butter in a medium-size pot over medium heat. Add onions and cook for 7-10 minutes, stirring occasionally.
Step 2
Stir in garlic, chipotle chili powder, salt, and smoked paprika; cook for 1-2 minutes.
Step 3
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.
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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.
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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.
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Transfer ribs onto plates or serving platter and serve with remaining BBQ sauce.
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