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Ingredients
Scale
- 2 racks baby back ribs (about 4–5 pounds total)
- ¼ cup Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons fine sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 to 1½ cups barbecue sauce
Instructions
- Preheat the oven to 300°F (150°C) and line a large baking sheet with heavy-duty aluminum foil.
- Flip the ribs bone-side up and remove the silver skin membrane if attached.
- Pat the ribs dry with paper towels and brush both sides lightly with Dijon mustard.
- In a small bowl, mix brown sugar, smoked paprika, sea salt, garlic powder, onion powder, black pepper, and cayenne (if using). Sprinkle the rub evenly over both sides of the ribs, pressing it in gently.
- Place the ribs meat-side up on the baking sheet and cover tightly with foil. Bake for 2½ to 3 hours until tender.
- Remove the ribs from the oven and discard the top foil layer. Increase the oven temperature to broil. Brush the tops generously with barbecue sauce.
- Broil the ribs for 3–5 minutes until the sauce is bubbling and caramelized, adding more sauce if desired and broiling for an extra 1–2 minutes.
- Let the ribs rest for 5–10 minutes before slicing between the bones and serving warm with extra barbecue sauce.
Notes
For extra tender ribs, ensure the membrane is completely removed from the bone side before seasoning.
Feel free to adjust the spice levels of the rub by adding more cayenne or black pepper, or omitting them for a milder flavor.
These ribs are best served alongside coleslaw or your favorite sides.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Dishes
- Method: Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1 rack of ribs
- Calories: 600
- Sugar: 16g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 150mg