Mustard Glazed Ribs

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5 from 1 vote

Mustard Glazed Ribs are fall of the bone tender and so flavorful with a quick mustard glaze.

Prep Time10

Cook Time2

Additional Time10

Total Time2 20

Course: Ribs

Cuisine: American

Keyword: baby back ribs, fall apart ribs, fall off the bone ribs, mustard ribs, tender ribs

Servings: servings

Calories: 280kcal

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.

Notes

Store leftover ribs in a zip top bag or wrapped in plastic wrap or aluminum foil in the refrigerator up to 4 days.

Store leftover mustard glaze 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°.

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