Brown Sugar Dijon Ribs

3 baby back ribs on a plate with sides in background.

5 from 1 vote

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.

Prep Time10

Cook Time2

Total Time2 10

Course: Ribs

Cuisine: American

Keyword: baby back ribs, Baby Back Ribs with mustard, Brown sugar mustard ribs, Fall off the Bone Mustard Ribs, tender ribs on the grill

Servings: Racks Baby Back Ribs

Calories: 285kcal

Author: Milisa

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.

Notes

Store leftover brown sugar mustard in an airtight container in the refrigerator up to 1 month.

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.

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