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Home » Recipes » Dry Rubs & Seasonings

Mustard Rib Rub

Published: Mar 24, 2022 · Modified: Dec 29, 2022 by Nicole B.

Jump to Recipe Print Recipe
3 hours 5 minutes

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!

Two slabs of raw baby back ribs with mustard rub in a baking dish.
Jump to:
  • What’s in the rub?
  • What type of mustard is best for pork ribs?
  • How to remove the membrane from baby back ribs:
  • How to apply the mustard rub:
  • Recipe notes & tips:
  • How to serve the ribs:
  • More delicious rub recipes:
  • Full Printable Recipe

What’s in the rub?

Mustard rib rub ingredients.
You need Dijon, pepper, smoked paprika, brown sugar, cumin, oregano, salt and garlic and onion powder to make the rub.

What type of mustard is best for pork ribs?

I recommend Dijon mustard for pork ribs because it has a smooth yet complex and intense flavor.

How to remove the membrane from baby back ribs:

The thin, shiny membrane that coats the back of a baby back pork rib rack is tough and basically inedible, so you want to remove it.

To do that, start by sliding either a metal spatula or a butter knife underneath the membrane and pull it away from the meat as shown in the photo below.

A metal spatula slid under the membrane of a rib rack.

Once you have enough of the membrane pulled away to be able to hold onto it, grab it 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.)

Rib rack membrane being pulled away.

How to apply the mustard rub:

See full ingredients & instructions in the recipe card below!

A rack of raw baby back ribs with and without mustard rub.

Step 1. Remove the membrane from the back of the rib rack as shown in the section above.

Step 2. Turn the rack over so the meat side is up. Spread the mustard onto the meat side.

Step 3. Mix all dry seasonings together in a bowl, then sprinkle evenly onto the mustard.

Raw spice-rubbed baby back ribs in a baking dish.

Step 4. Cut the rack in half, then set both halves into a 9″ x 13″ baking dish, meat side up.

Step 5. 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. No sauce is needed!

More delicious rub recipes:

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    Smoked Paprika Rub for Chicken
    Cook Time5 Minutes
  • Two spiced-rubbed salmon fillets on a white plate.
    Salmon Dry Rub
    Cook Time5 Minutes
  • Raw spice-rubbed boneless ribs on a glass plate.
    Boneless Country Style Ribs Dry Rub (oven, no sugar)
    Cook Time2 Hours 35 Minutes
  • Mediterranean seasoning in a jar.
    Mediterranean Spice Rub for Chicken
    Cook Time5 Minutes

See more dry rubs & seasonings →

Did you make this recipe? Please leave a star rating or comment! Thanks!

Full Printable Recipe

Two slabs of raw baby back ribs with mustard rub in a baking dish.

Mustard Rib Rub

The Spice Train
This mustard rib rub with Dijon recipe makes delicious and incredibly tender baby back ribs.
5 from 1 vote
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Prep Time 5 mins
Cook Time 3 hrs
Total Time 3 hrs 5 mins
Course Main Course
Cuisine World
Servings 4
Calories (estimated) 890 kcal

Equipment:

  • measuring cups and spoons
  • mixing bowl
  • metal spatula or butter knife
  • paper towel
  • knife and cutting board
  • 9" by 13" baking dish
  • aluminum foil

Ingredients:
  

  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked hot paprika
  • 1 teaspoon light or dark brown sugar
  • 1 rack baby back ribs (~2 ½ to 3 pounds)
  • ¼ cup Dijon mustard

Instructions:
 

  • 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" x 13" 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.

Notes:

*Use a metal spatula or butter knife to get under the membrane and start to pull it away from the meat, then grab it with a paper towel and pull it off.

Nutrition Information (Estimated):

Calories: 890kcalCarbohydrates: 17.9gProtein: 70gFat: 60.8gSaturated Fat: 21.1gCholesterol: 270mgSodium: 2299mgPotassium: 56mgFiber: 1gSugar: 13.1gCalcium: 22mgIron: 6mg

Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.

Keywords: mustard rib rub, rib spice rub

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