Mustard Glazed Ribs
Mustard Glazed Ribs are fall of the bone tender and so flavorful with a quick mustard glaze. A great addition to the weekly dinner menu or weekend cookout.
Ribs are on our grilling menu at least once or twice a month. Cooking the ribs over low heat produces a smoky, flavor that stays juicy and becomes quite tender without having to wrap the ribs.
Ingredients for Mustard Glazed Ribs:
- Brown Sugar
- Green Chile Powder (red chili powder can be substituted)
- Granulated Garlic
- Onion Flakes
- Fresh Rosemary (dried can be substituted)
- Smoked Paprika
- Kosher Salt
- Prepared Yellow Mustard, like French’s
- Baby Back Ribs
- Black Pepper
How to Grill Mustard Glazed Ribs:
- Set ribs out to come to room temperature.
- In a bowl combine, brown sugar with chile powder, garlic, onion flakes, rosemary, smoked paprika and salt.
- Add sugar and spices to a saucepan with mustard.
- Mix to combine.
- Cook over medium heat, stirring constantly just until sugar is melted, about 8 minutes.
- Remove from heat and set aside.
- Remove ribs from package and pat dry with paper towels.
- Season ribs with kosher salt and black pepper.
- Prepare a grill fire to about 400°. Hickory or pecan makes for great smoke flavor.
Place ribs, meaty side up over indirect heat. Lower grill to 325°.
- Cook with the grill closed for about 1 1/2 to 2 hours until internal temperature reaches 195° to 200° using a digital meat thermometer.
- Remove ribs to a large sheet pan.
- Brush with mustard glaze.
- Return to the grill.
- Continue to cook another 20 -3o minutes keeping the grill between 300° to 325°.
- Remove from grill and rest about 10 to 15 minutes.
- Slice with a sharp knife between the rib bones and serve immediately with additional mustard if desired.
GRILLING FACTS FOR MUSTARD GLAZED RIBS:
- Grill: Big Green Egg Large
- Heat Source: Hardwood Lump Charcoal
- Wood: Pecan or Hickory
- Grill Temperature: 325°
How to Store and Reheat:
Store leftover ribs in a zip top bag or wrapped in plastic wrap or aluminum foil in the refrigerator up to 4 days.
Leftover mustard glaze can be stored in an airtight container in the refrigerator up to 3 months.
To reheat, brush with additional mustard glaze if desired. Wrap in aluminum foil and heat in a 350° oven for about 15 minutes or place in an air fryer for about 4-6 minutes at 350°.
We generally cook them to what’s considered competition style where they are tender and juicy but not quite fall off of the bone tender. For this recipe we stuck it out another 30 minutes until these ribs were fall apart tender. The results were a big hit and the tangy mustard glaze added great flavor to the smoky pork ribs.
MORE DELICIOUS RIB RECIPES TO TRY:
Dr Pepper Jalapeno BBQ Ribs are prepared by slicing baby back ribs before cooking. Seasoned with a tasty dry rub and coated in homemade sweet and spicy bbq sauce. One of our most popular rib recipes!
Baby Back Ribs with Brown Sugar Dry Rub are tender, juicy and so flavorful. A favorite for cookouts and family get togethers.
Brown Sugar Dijon Ribs are baby back ribs cooked to fall off the bone tender, glazed with a quick brown sugar dijon sauce.
Orange Pineapple Marinated Ribs are a unique twist on classic smoked ribs. The marinade doubles as a delicious sauce that will knock your socks off.
Add these delicious fall of the bone mustard glazed ribs to your menu. It’s a flavorful and delicious recipe that is so easy to prepare to feed a hungry crowd!
Mustard Glazed Ribs
Ingredients
- ½ cup brown sugar
- 2 tablespoons green chile powder or red
- 2 tablespoons granulated garlic
- 2 tablespoons onion flakes
- 2 tablespoons fresh rosemary or 1 tablespoon dried
- 1 tablespoon smoked paprika
- 1 tablespoon kosher salt
- 20 ounces prepared yellow mustard
- 2 racks baby back ribs
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Set ribs out to come to room temperature.
- In a bowl combine, brown sugar with chile powder, garlic, onion flakes, rosemary, smoked paprika and salt.
- Add sugar and spices to a saucepan with mustard and mix well.
- Cook over medium heat, stirring constantly just until sugar is melted, about 8 minutes.
- Remove from heat and set aside.
- Pat dry with paper towels and season ribs with kosher salt and black pepper.
- Prepare a grill fire to about 400° using hickory or pecan makes for great smoke flavor.
- Place ribs, meaty side up over indirect heat. Lower grill to 325°.
- Cook with the grill closed for about 1 1/2 to 2 hours until internal temperature reaches 195° to 200° using a digital meat thermometer.
- Remove ribs to a large sheet pan.
- Brush with mustard glaze.
- Return to the grill and continue to cook another 20 -3o minutes keeping the grill between 300° to 325°.
- Remove from grill and rest about 10 to 15 minutes before slicing.
- Serve with additional mustard sauce if desired.
