Honey Mustard Dry Rub Ribs
Honey Mustard Dry Rub Ribs start by slathering baby back ribs with honey and mustard and then a dry rub of seasoning. They are baked in a Dutch oven until tender and then grilled with bbq sauce for the perfect sweet and tangy, fall-off-the-bone, finger-licking summer favorite!
Servings: 3 to 4
Calories: 581kcal
Ingredients
For the Rub
- 1 Tablespoon brown sugar
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 12 grinds fresh black pepper
For the Ribs
- 1 rack baby back ribs (2.5 to 3 pounds)
- 1 cup water
- 1 onion sliced in rings
- 1 Tablespoon country dijon mustard (any mustard)
- 1 Tablespoon honey
- ½ cup barbecue sauce
Instructions
- Preheat oven to 300℉.
- Mix the dry rub ingredients in a bowl. Mix the honey and mustard together in a separate bowl. This is enough for 1 rack of ribs, so double if doing 2. Slice the onion into rings.
- Pat the ribs dry with a paper towel. Remove the membrane on the back of the ribs by pulling it up with a butter knife or your fingers and pulling it off to discard.
- Slather the honey mustard all over both sides of the ribs with a spoon. Sprinkle the ribs evenly on all sides with the dry rub and then pat it in with your hands to adhere.
- Add 1 cup of water and the onions to a Dutch oven with a lid.
- Cut the ribs into sections about 2 or 3 ribs per piece and arrange them on the bed of onions. Scrape up any rub or honey mustard left on your pan or cutting board and add to the ribs.
- Cover with the heavy lid and bake at 300° for about 3 hours. Check for tenderness with a fork or give it a taste.
- Grill the ribs. Brush the top sides with barbecue sauce while they are still in the pot, then grill them sauce side down. Brush them generously with bbq sauce on all sides during grilling, allowing some to caramelize on the grill and then brush on more when you flip!
Notes
-
- Removing the Membrane - The membrane on the back of ribs is easy to pull up and remove with a butter knife or your fingers. You can also ask the butcher to remove it for you if you are hesitant about removing it yourself!
- If you don't have a Dutch oven, you can use any large pot, cast iron skillet or ceramic baking dish (a lasagna pan). If it does not have a lid, cover tightly with foil.
- If your ribs are done baking earlier than you need them, you can leave them in the oven turned off for a couple hours before grilling.
- Grilling - Try not to flip the ribs more than one time. The tender meat is delicate and extra flipping can cause it to stick or break off the bone. Brush with lots of barbecue sauce on both sides as you grill, letting it caramelize to the meat, and then adding another layer!
- Double the Recipe - You should be able to fit 1 to 2 racks of baby back ribs, cut into sections, in a Dutch oven. Arrange them as evenly as you can. Just double the recipe for the amounts seasonings. You may need to cook longer if doing 2 racks, just check for tenderness with a fork.
Nutrition
Calories: 581kcal | Carbohydrates: 38g | Protein: 38g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 130mg | Sodium: 1517mg | Potassium: 760mg | Fiber: 3g | Sugar: 27g | Vitamin A: 898IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 3mg