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Mustard Baby Back Ribs




Source of Recipe


WKRG
Mustard Baby Back Ribs

Lucy Greer, Greer's Market
Ingredients:
2- 2 ½ lbs. baby back pork ribs (1 slab)
I cup Dijon mustard
2 tbsp. honey
1 tbsp. Worcestershire sauce
1 tbsp. chili powder
2 tbsp. paprika
1 tbsp. garlic powder
1 tbsp. black pepper
1 tsp. cayenne pepper
2 tsp. kosher salt
Remove membrane from the back side of the ribs. Begin by running a knife between the membrane
and the rib. Using a paper towel or a kitchen towel, grip membrane and pull completely away.
Combine ingredients for the rub in a small bowl and mix well. Coat the ribs evenly on both sides.
Place ribs in a baking dish, cover, and store in the refrigerator for at least 2 hours, up to over night.
Prepare a grill using indirect heat, meaning build coals on only one side of the grill. On the other
side, place an aluminum pan filled with water. Heat grill to medium high heat. Grill is ready when
the coals turn white. Place ribs directly over the flame for a few minutes on each side to ensure
they get a good sear and color. Transfer ribs to the other side of the grill where direct heat is not
under them. Cook for 2-3 hours or until tender.
If using a BBQ sauce* to finish ribs, a few minutes before ribs are finished cooking, brush on sauce.
Watch carefully to ensure sauce does not burn.
*See Greer's recipe page for my BBQ sauce recipe!