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!
What's in 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.
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.)
How to apply the mustard rub:
See full ingredients & instructions in the recipe card below!
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.
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:
- Smoked Paprika Rub for Chicken5 Minutes
- Salmon Dry Rub5 Minutes
- Boneless Country Style Ribs Dry Rub (oven, no sugar)2 Hours 35 Minutes
- Mediterranean Spice Rub for Chicken5 Minutes
See more dry rubs & seasonings →
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Full Printable Recipe
Mustard Rib Rub
- 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
- 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
- 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.
Nutrition Information (Estimated):
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.