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!
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 & 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.
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
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Mustard Rib Rub
This mustard rib rub with Dijon recipe makes delicious and incredibly tender baby back ribs.
Equipment:
- measuring cups and spoons
- mixing bowl
- metal spatula or butter knife
- paper towel
- knife and cutting board
- 9 inch by 13 inch 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 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.
Notes:
*Use a metal spatula or butter knife to get under the membrane and start to pull it away from the meat. Then grab the membrane with a paper towel and pull it off. (Please don't use a sharp knife because you can easily slip.)
Courtney Johnson
I love making these! I make them at least twice a month! Get rave reviews from friends and family!!
Nicole B.
I'm thrilled to hear that, Courtney! Thank you so much for letting me know, you made my day!! <3