BBQ baby back ribs rubbed with smoked paprika and mustard powder, glazed with tangy barbecue sauce.
2tbsp
1tbsp
1tsp
1tsp
1tsp
1tsp
1tsp
0.5tsp
2piece
2tbsp
300ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2tbsp | — | — | |
| 2 | | 1tbsp | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 0.5tsp | — | — | |
| 9 | | 2piece | — | — | |
| 10 | | 2tbsp | — | — | |
| 11 | | 300ml | — | — |
Preheat the oven to 150 °C and allow it to come fully up to temperature.
Measure the smoked paprika into a small bowl.
Smoked paprika · 2 tbsp
Add the dark brown sugar to the smoked paprika.
Dark brown sugar · 1 tbspAdd the garlic powder to the smoked paprika and dark brown sugar.
Garlic powder · 1 tspAdd the onion powder to the rub mixture.
Onion powder · 1 tspAdd the mustard powder to the onion powder and garlic powder mixture.
Mustard powder · 1 tspAdd the ground black pepper to the smoked paprika and dark brown sugar mixture and mustard powder.
Ground black pepper · 1 tspAdd the fine sea salt to the onion powder and garlic powder mixture.
Fine sea salt · 1 tspAdd the cayenne pepper to the onion powder and garlic powder mixture.
Cayenne pepper · 0.5 tspStir everything together until the spices are evenly combined into a uniform dry rub.
Lay the 2 racks of baby back ribs (about 1.6 kg in all) on the baking tray.
Baby back pork ribs · 2 piece
Use a brush to coat both sides of each rack evenly with yellow mustard, using it as a binder for the spice rub.
Yellow mustard · 2 tbsp
Press the dry rub firmly all over the mustard-brushed ribs with your hands, covering every surface thoroughly.
Wrap each rack tightly in kitchen foil, sealing the edges so no steam can escape during baking.
Slide the foil-wrapped baking tray into the oven.
Bake low and slow until the meat is very tender and pulling away from the bone; larger racks can take 30 minutes more.
Using oven gloves, carefully lift the baking tray out of the oven and set it on the kitchen counter.
Leave the foil-wrapped ribs to rest on the tray for 10 minutes so the juices redistribute before unwrapping.
Preheat the grill to high and allow it to come fully up to temperature.
Unwrap the rested ribs and lay them meat-side up on the grill rack.
Slide the grill rack into the grill broiler.
Brush a generous layer of BBQ sauce all over the unwrapped ribs on the grill rack.
BBQ sauce · 100 mlGrill the sauced ribs about 10 cm below the heat, watching closely, until the sauce bubbles and turns tacky at the edges; pull them out early if it starts to blacken.
Apply a second generous coat of BBQ sauce over the caramelising ribs.
BBQ sauce · 100 mlGrill the double-sauced ribs until the second coat darkens and sets into a sticky glaze.
Apply a final third coat of BBQ sauce over the further-caramelised ribs for maximum glaze.
BBQ sauce · 100 mlGrill the triple-sauced ribs for a final burst until the glaze is deeply caramelised and lacquered.
Using tongs, transfer the glazed ribs from the grill rack onto a clean chopping board.
Leave the glazed ribs to rest on the chopping board for 5 minutes before slicing.
Cut firmly down between each bone to slice the rested glazed ribs into individual portions.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Preheat the oven to 150 °C and allow it to come fully up to temperature.⏱ 10 min |
| 2 | 2 tbsp | | Measure the smoked paprika into a small bowl.⏱ 15sResultSmoked paprika |
| 3 | 1 tbsp | | Add the dark brown sugar to the smoked paprika.⏱ 10sResultSmoked paprika and dark brown sugar |
| 4 | 1 tsp | | Add the garlic powder to the smoked paprika and dark brown sugar.⏱ 10sResultSmoked paprika and dark brown sugar and garlic powder |
| 5 | 1 tsp | | Add the onion powder to the rub mixture.⏱ 10sResultSmoked paprika and dark brown sugar mixture |
| 6 | 1 tsp | | Add the mustard powder to the onion powder and garlic powder mixture.⏱ 10sResultSmoked paprika and dark brown sugar mixture |
| 7 | 1 tsp | | Add the ground black pepper to the smoked paprika and dark brown sugar mixture and mustard powder.⏱ 10sResultSmoked paprika and dark brown sugar mixture |
| 8 | 1 tsp | | Add the fine sea salt to the onion powder and garlic powder mixture.⏱ 10sResultSmoked paprika and dark brown sugar mixture |
| 9 | 0.5 tsp | | Add the cayenne pepper to the onion powder and garlic powder mixture.⏱ 10sResultSmoked paprika and dark brown sugar mixture |
| 10 | — | | Stir everything together until the spices are evenly combined into a uniform dry rub.⏱ 1 minResultMixed dry rubused in step 13 |
| 11 | 2 piece | | Lay the 2 racks of baby back ribs (about 1.6 kg in all) on the baking tray.⏱ 30sResultBaby back pork ribs |
| 12 | 2 tbsp | | Use a brush to coat both sides of each rack evenly with yellow mustard, using it as a binder for the spice rub.⏱ 2 minResultMustard-brushed ribs |
| 13 | Mixed dry rubstep 10 | | Press the dry rub firmly all over the mustard-brushed ribs with your hands, covering every surface thoroughly.⏱ 2 minResultDry-rubbed ribs |
| 14 | — | | Wrap each rack tightly in kitchen foil, sealing the edges so no steam can escape during baking.⏱ 2 min |
| 15 | — | | Slide the foil-wrapped baking tray into the oven.⏱ 15sResultDry-rubbed ribs |
| 16 | — | | Bake low and slow until the meat is very tender and pulling away from the bone; larger racks can take 30 minutes more.⏱ 2 hr 30 minResultTender baked ribs |
| 17 | — | | Using oven gloves, carefully lift the baking tray out of the oven and set it on the kitchen counter.⏱ 30sResultTender baked ribs |
| 18 | — | | Leave the foil-wrapped ribs to rest on the tray for 10 minutes so the juices redistribute before unwrapping.⏱ 10 minResultRested ribsused in step 20 |
| 19 | — | | Preheat the grill to high and allow it to come fully up to temperature.⏱ 5 min |
| 20 | Rested ribsstep 18 | | Unwrap the rested ribs and lay them meat-side up on the grill rack.⏱ 1 minResultRested ribs |
| 21 | — | | Slide the grill rack into the grill broiler.⏱ 15sResultRested ribs |
| 22 | 100 ml | | Brush a generous layer of BBQ sauce all over the unwrapped ribs on the grill rack.⏱ 1 minResultSauced ribs |
| 23 | — | | Grill the sauced ribs about 10 cm below the heat, watching closely, until the sauce bubbles and turns tacky at the edges; pull them out early if it starts to blacken.⏱ 5 minResultCaramelised ribs |
| 24 | 100 ml | | Apply a second generous coat of BBQ sauce over the caramelising ribs.⏱ 1 minResultDouble-sauced ribs |
| 25 | — | | Grill the double-sauced ribs until the second coat darkens and sets into a sticky glaze.⏱ 3 minResultFurther-caramelised ribs |
| 26 | 100 ml | | Apply a final third coat of BBQ sauce over the further-caramelised ribs for maximum glaze.⏱ 1 minResultTriple-sauced ribs |
| 27 | — | | Grill the triple-sauced ribs for a final burst until the glaze is deeply caramelised and lacquered.⏱ 2 minResultGlazed ribs |
| 28 | — | | Using tongs, transfer the glazed ribs from the grill rack onto a clean chopping board.⏱ 30sResultGlazed ribs |
| 29 | — | | Leave the glazed ribs to rest on the chopping board for 5 minutes before slicing.⏱ 5 minResultRested glazed ribs |
| 30 | — | | Cut firmly down between each bone to slice the rested glazed ribs into individual portions.⏱ 2 minResultSliced ribs |
| Total Time | 3 hr 12 min | ||
| Nutrient | per serving |
|---|---|
| 143kcal | |
| 3g | |
| 2g | |
| 0.2g | |
| 29g | |
| 16g | |
| 2g | |
| 1,523mg |
BBQ baby back ribs rubbed with smoked paprika and mustard powder, glazed with tangy barbecue sauce.
What you’ll doYou will mix a smoky dry rub, brush the racks with mustard and press the rub all over, then wrap them in foil and bake them low and slow. After resting, the ribs are unwrapped, brushed with barbecue sauce and finished under a hot grill until sticky.
