Brown Sugar Dijon Ribs
Brown Sugar Dijon Ribs are slow smoked with hardwood, slathered in brown sugar dijon mustard, wrapped and cooked until they are fall off the bone tender.
Baby Back Ribs are an all time favorite for cookouts and the perfect way to feed a crowd. This method is super simple and the sweet dijon mustard adds delicious flavor that will have everyone coming back for more.
There are many methods for cooking ribs. We’ve made 3 2 1 Ribs and we have just slow smoked ribs on the Big Green Egg.
Lately we’ve been loving this method where we cook them for 2 hours. One hour with hard wood smoke and then sauced and wrapped for another hour. The results are perfectly smoked and so tender and juicy.
Ingredients Needed
- Baby Back Ribs
- Olive Oil
- Kosher Salt
- Coarse Black Pepper
For the Brown Sugar Dijon Sauce
- Dijon Mustard
- Brown Sugar
- Granulated Garlic
- Onion Powder
- Smoked Paprika
- Coarse Black Pepper
Step By Step Directions
STEP 1 Remove ribs from packaging and pat dry with paper towels.
Remove the membrane from the bone side if desired, we don’t mind it and generally just leave it on.
Brush olive oil over the meaty side of the ribs and sprinkle with salt and pepper.
STEP 2 Prepare a grill fire to 250° using hardwood like pecan or hickory for smoke flavor.
STEP 3 Place ribs bone side down on the grill and cook with the grill closed for 1 hour.
STEP 4 Meanwhile, make the brown sugar dijon sauce by adding dijon mustard, brown sugar, granulated garlic, onion powder, smoked paprika and black pepper to a saucepan.
STEP 5 Cook over low heat, stirring often until brown sugar is dissolved. Remove from heat and set aside.
STEP 6 When ribs have been cooking for about an hour, check to see if they are smoked to your desired level.
Remove ribs to a clean sheet pan.
STEP 7 Brush ribs with a thick layer of brown sugar dijon sauce.
STEP 8 Make a foil packet around the ribs, completely sealing.
STEP 9 Return the ribs to the grill or oven at 250°. We used our pellet grill for this part of the grilling. Cook for one hour or until ribs reach 205° using a digital meat thermometer.
STEP 10 Remove from the grill and carefully open the foil packet, it will likely steam.
STEP 11 Brush ribs with additional brown sugar dijon sauce.
STEP 12 Rest for 15 minutes. Slice using a sharp knife between the bones.
HOW TO STORE AND REHEAT
Store leftover ribs wrapped in plastic wrap or foil in the refrigerator up to 4 days.
Reheat Preheat oven to 350° Brush with additional sauce and cook on a baking sheet covered with foil. Bake for 8- 10 minutes or until heated through. Ribs can be reheated on the stovetop in a covered pan over medium heat, turning after a few minutes to heat from both sides.
More Delicious Rib Recipes to Try
- Coca Cola Ribs are always a favorite. Made with a homemade Coca-Cola BBQ Sauce that is like nothing you’ve ever tried.
- Fall off the Bone Ribs with Orange BBQ Sauce is a tasty baby back rib recipe that everyone will love.
- Root Beer BBQ Ribs are sticky, sweet and so delicious. Tender and juicy ribs slathered in a homemade sauce.
Side Dishes for Baby Back Ribs
Southern Potato Salad is an easy make ahead side dish. The creamy potato salad pairs perfectly with the sweet and smoky ribs.
Smoked Mac and Cheese is made with 3 kind of cheese and crispy bacon. Cooked on the grill for a smoky addition to the classic family favorite.
Grilled Creamed Corn goes perfectly with smoky ribs and cooks in about 30 minutes. Made with frozen corn, cheese and crispy bacon for an irresistible side dish.
If you are looking for something new and different on the grill, make these quick brown sugar dijon ribs and watch them disappear!
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Brown Sugar Dijon Ribs
Ingredients
- 2 racks baby back ribs
- 4 tablespoons olive oil
- 2 teaspoons kosher salt
- 2 teaspoons coarse ground pepper
For the Brown Sugar Dijon Sauce
- 12 ounces stone ground dijon mustard
- 1 cup + 2 tablespoons brown sugar
- 1 ½ tablespoons granulated garlic
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon coarse black pepper
Instructions
- Prepare a grill fire to 250° using hardwood like pecan or hickory for smoke flavor.
- Remove ribs from packaging and pat dry with paper towels.
- Remove the membrane from the bone side if desired, we just leave it on.
- Brush olive oil over the meat side of the ribs and season with kosher salt and coarse pepper.
- Cook ribs bone side down on the grill with the grill closed for 1 hour.
- Meanwhile, make the brown sugar dijon sauce by adding dijon mustard, brown sugar, granulated garlic, onion powder, smoked paprika and black pepper to a saucepan.
- Cook over low heat, stirring often until brown sugar is dissolved. Remove from heat and set aside.
- Remove ribs to a clean sheet pan.
- Brush ribs with a thick layer of brown sugar dijon sauce.
- Make a foil packet around the ribs, completely sealing.
- Return the ribs to the grill or oven at 250°. We used our pellet grill for this portion of the cook.
- Cook for one hour or until ribs reach 205° using a digital meat thermometer.
- Remove from the grill and carefully open the foil packet, it will likely steam.
- Brush ribs with additional brown sugar dijon sauce.
- Rest for 15 minutes. Slice using a sharp knife between the bones.
- Serve immediately.
I can’t believe how easy this rib recipe is, going into our recipe book!
The sauce on these ribs is outstanding!! All of my kids loved them and they are surprisingly easy to make!