Mustard Rib Rub
This mustard rib rub with Dijon recipe makes delicious and incredibly tender baby back ribs.
Servings: 4
Calories (Estimated): 890kcal
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.
Recipe 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.)
