Ok so technically we cheated, I bought ribs that were already cut up, partly due to price and partly due to convenience. They were still easy to work with but maybe a bit drier than if we’d cooked a slab instead. Whatever, they were delish in the end! Great for a Saturday evening at home. I served it with chipotle ranch pasta salad (from a box, heh), and grilled corn on the cob. YUM but you definitely need to floss afterward! This was our first time making ribs at home and I’m so glad we did! They are surprisingly easy to make, just messy to eat.
Baby-Back Ribs with Honey-Mustard Glaze (from Real Simple)
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon dry mustard
- 1 teaspoon dried oregano
- kosher salt and black pepper
- 4 pounds baby-back ribs (2 to 3 racks)
- 1/2 cup Dijon mustard
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- Heat oven to 275° F. Make the rub: In a small bowl, combine the sugar, paprika, dry mustard, oregano, 2 teaspoons salt, and ½ teaspoon pepper.
- Place the ribs on a large rimmed baking sheet. Rub the ribs with the spice mixture and tightly cover the baking sheet with foil. Bake until tender and the meat easily pulls away from the bone, 2 to 2 ½ hours.
- Meanwhile, make the sauce: In a small bowl, combine the Dijon mustard, vinegar, and honey. Transfer ½ cup of the sauce into a small bowl for serving.
- Heat grill to medium-high. Grill the ribs, basting with the remaining sauce and turning occasionally, until just beginning to char, 4 to 5 minutes. Serve with the reserved sauce.