Ribs marinaded in mustard & spices; then baked in the oven & finally transferred to the grill for a quick sear. Perfect, tender, & moist baby back ribs!
Perfect pull-apart Baby Back Ribs
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Marinaded baby back ribs, removed of it’s membrane, and then brushed down with mustard and spices. The mustard rubbed ribs are wrapped in saran wrap, then left to marinade overnight.
(The vinegar in the mustard breaks the meat down even more for extremely tender ribs.)
After which, the ribs are oven roasted low and slow, then let to rest in it’s own juices. Finally the meat is transferred to the grill for a quick sear. Then served; soft, tender and amazing baby back ribs that taste heavenly!
Baby Back Ribs Rock this World!
Y’all let me tell you how much I love baby back ribs!
The first time I had baby back ribs was on a date while in college. I loved those ribs!
I was all: Seriously?! something I can eat with my hands and people wont look at me like I’m crazy!!!
I really did LOVE them; So much so that I ended up marrying that guy.
Haha! I’m not saying it was the ribs that convinced me I was in love. But I’m not saying it wasn’t those either. Hahaha! It obviously wasn’t my brain, because I’m pretty sure THAT was hibernating back in my college days!
So here’s the thing of the matter: I did an Instagram post that was sponsored by Smithfield. I used their product to make the ribs. I had made baby back ribs before, but these turned out even better than my previous recipes, because Smithfield has their ribs in a saline solution. That salt solution brines the baby back ribs.
This is not a sponsored post. However, my results with the Smithfield ribs were so good that I thought I should tell you about the sponsored post I did for them. The video I created is below.
Using another brand of ribs will work just as great though! Especially if you’re sure to let them sit overnight in the mustard; as the mustard does the work of that saline solution.
Okay, enough talk: Let’s eat!!!
Recipe for the BEST EVER Baby Back Ribs:
- 1 Rack of Baby Back Ribs
- Your Favorite Mustard (I use a Jalapeno Honey Mustard)
- 2 TBS Garlic Powder
- 2 TBS Onion Powder
- 2 TBS Paprika
- 1.5 TBS Salt
- 1 TBS Sugar
- 1/2 tsp- 1 tsp Chili Powder
- Remove the membrane from the ribs.
- Combine all the spices in a bowl and mix well.
- Brush the ribs heavily with your mustard until it is well covered.
- Season generously with the spice mixture (you may not use it all, depending on the size of the rack of ribs you're using).
- Wrap meat in saran wrap and refrigerate for at least 6 hours. (I usually let mine sit overnight).
- Remove meat from refrigerator and let sit for about 15 minutes.
- Preheat oven to 285 degrees.
- Unwrap ribs from saran wrap and rewrap in foil.
- Bake foil wrapped ribs for 3 hours.
- Remove ribs from oven and let rest for 30 minutes.
- Preheat grill to 400 degrees.
- Grill ribs for approximately 10-15 minutes on each side.
- Serve and Enjoy!
- ***NOTE: If you are using pre-brined ribs (or ribs in a saline solution), you can skip the steps where you wrap the ribs in saran wrap overnight, and go straight to wrapping in foil and baking. ALTHOUGH it will be even more tender-tender if you do let it marinade overnight.
Thank you for checking out Flirting with Flavor!!! I hope you love this recipe :).