This easy Dijon mustard rib rub recipe makes the most delicious, fall-off-the-bone tender baby back ribs. Simply slather the rib rack with mustard, then sprinkle the dry rub on. Slow-bake the ribs in a baking dish covered with aluminum foil and you've got a spectacular dinner!
Only one thing to say about this recipe…OMG!!!
…my ribs were falling apart, (and I cooked spareribs), tender, juicy, sooo flavorful, no other seasoning needed, they were incredible!!!
- Janet on Pinterest
Rub ingredients and notes:
I recommend Dijon mustard for this recipe. It has a smooth yet complex and intense flavor that works great with pork ribs.
How to make it:
See full ingredient amounts and instructions in the recipe card below!
Step 1. Prepare the ribs:
The thin, shiny membrane that coats the back of a baby back rib rack is tough and basically inedible. Here's how to remove it:
- Slide a metal spatula or a butter knife underneath the membrane. Pull the membrane away from the meat.
- Grab the membrane with a paper towel and pull it off completely. (It usually comes off in one piece.) The paper towel will help you keep a grip because the membrane is slippery.
Step 2. Apply the mustard rub:
- Turn the rack over so the meat side is up. Spread the mustard onto the meat side.
- Mix all dry seasonings together in a bowl, then sprinkle evenly onto the mustard.
Step 3. Bake the ribs:
- Cut the rack in half, then set both halves into a 9 inch by 13 inch baking dish, meat side up.
- Tightly cover the dish with aluminum foil, then transfer to a 300-degree F. oven. Slow-bake the ribs for 3 hours.
Recipe notes & tips:
- When removing the membrane, don't use a sharp knife because you can easily slip. Use either a metal spatula or a butter knife.
- Be sure to seal the baking dish tightly with aluminum foil all around.
How to serve the ribs:
Serve the ribs with cold or warm potato salad for a delicious meal.
Full Recipe
Mustard Rib Rub
Equipment:
Ingredients:
Method:
- Heat the oven to 300 degrees F.
- In a bowl, mix together garlic powder, onion powder, salt, cumin, black pepper, oregano, paprika and brown sugar. Set aside.
- Remove the membrane that's on the back side of the rib rack and discard.*
- Set the rib rack onto a work surface, meat side up. Rub the Dijon mustard onto the meat side of the rack.
- Sprinkle the spice rub evenly onto the mustard.
- Cut the rib rack in half so that both pieces fit together into a 9 inch by 13 inch baking dish.
- Set the ribs into the baking dish, meat side up.
- Cover the dish tightly with aluminum foil. (Be sure to seal it all around.)
- Bake the ribs for 3 hours.
- Serve with potato salad.
Recipe notes:
Nutrition (estimate only):
More delicious rub recipes:
- Smoked Paprika Chicken Rub5 Minutes
- Brown Sugar Salmon Rub5 Minutes
- Boneless Country Style Ribs Dry Rub2 Hours 35 Minutes
- Mediterranean Spice Rub for Chicken5 Minutes
Kat says
My favorite recipe. Have been using this one for a couple years now and today it’s our thanksgiving meal! Everyone who eats these ribs loves them! ❤️
Nicole B. says
That is wonderful to hear, Kat. I hope you had an enjoyable Thanksgiving. Thank you so much for leaving such a lovely comment, you made my day! :)
Courtney Johnson says
I love making these! I make them at least twice a month! Get rave reviews from friends and family!!
Nicole B. says
I'm thrilled to hear that, Courtney! Thank you so much for letting me know, you made my day!! <3